S
sima74
Guest
Guest
Ok, so my dad is a beekeeper in Wyoming and always sends me home each year with a gallon jar of Honey that just sits because I can't eat that much in a year. I give some away and people love it (light alfalfa/sweet clover honey) but still end up with surplus. He had a local man making mead and something clicked lately that I should make mead. SO this is a newbee going nutz an really liking it.
I went online and found another site that said "try this recipe for an easy to make mead that you can get everything in your local grocery store". After being here, the recipe was almost the same as JAO in the NewBee section. So... I got ingredients. It was recommended in that one to make everything in the spring water jug that you were displacing the water from. Not even a glass jar.
I made 6 (I get out of control when I find I want to do something) different kinds. I'll post the recipes and then my question:
Orange Spice
3/4 gallon water (or enough to make gallon with a little headroom)
1 quart of the family honey
1 Orange
1 box raisins
1 packet Fleischmans yeast
1 cinnamon stick
2 allspice seeds
1 pinch nutmeg
1 whole clove
No boil, no heat, just mixed it all up after removing some water and then added water back after the shakeup to oxygenate and put on a balloon with a hole punched in it for an airlock.
Strawberry Ginger
3/4 gallon water (or enough to make gallon with a little headroom)
1 quart of the family honey
1 packet Fleischmans yeast
1 box raisins
2-3 oz Ginger root (shredded to a pulp)
1 large box strawberries (approx 3-4 cups)
No boil, no heat, just mixed it all up after removing some water and then added water back after the shakeup to oxygenate and put on a balloon with a hole punched in it for an airlock.
Raspberry Spice
3/4 gallon water (or enough to make gallon with a little headroom)
1 quart of the family honey
1 packet Fleischmans yeast
1 box raisins
1 box Raspberries (approx 2-3 cups) crushed to a pulp
5 allspice seeds
No boil, no heat, just mixed it all up after removing some water and then added water back after the shakeup to oxygenate and put on a balloon with a hole punched in it for an airlock.
Blueberry Pomegranate Spice
3/4 gallon water (or enough to make gallon with a little headroom)
1 quart of the family honey
1 packet Fleischmans yeast
1 box raisins
1 box Blueberries (approx 2 cups) crushed to a pulp
5 cardamom pods (crushed)
16 oz pomegranate juice (so water is less than 3/4 gallon by far)
No boil, no heat, just mixed it all up after removing some water and then added water back after the shakeup to oxygenate and put on a balloon with a hole punched in it for an airlock.
Cyser
1/4 gallon water
1 quart of the family honey
1 packet Fleischmans yeast
1 box raisins
1/ gallon 100% apple juice (no preservatives I checked)
No boil, no heat, just mixed it all up after removing some water and then added water back after the shakeup to oxygenate and put on a balloon with a hole punched in it for an airlock.
Mead
3/4 gallon water (or enough to make gallon with a little headroom)
1 quart of the family honey
1 packet Fleischmans yeast
1 box raisins
No boil, no heat, just mixed it all up after removing some water and then added water back after the shakeup to oxygenate and put on a balloon with a hole punched in it for an airlock.
Raisins in every batch because the originating site said they were necessary for nutrients for the yeast. I am wondering if I should follow the JAO here and let them just sit till clear and hope or if I should rack as the web owner I asked at 4 months and then let it clear and age.
I know I got out of control but I have yet another batch that I've started in a gallon glass jug with a different style (followed mostly [without the hydrometer reading as I didn't have one then]) a recipe in Ken's book sort of.
3/4 gallon water
One quart plus 1/4 quart family honey (the last of it)
On packet Lalvin D47 yeast
One TSP yeast starter
One TSP yeast energizer
1) boiled a quart water for 10 minutes and removed heat
2) added yeast starter and energizer to water and stirred
3) added honey and then used water from the must to dissolve honey from bottles and poured into must
4) Stir honey and water to mix thoroughly
5) put 1 1/2 quarts refrigerated water into gallon jar
6) added hot must on cold water
7) rehydrated yeast in proper temp and then waited 15 min to stir per directions
8) pitched yeast when must was below 80 degrees (it was pretty much already there with the cold water in there to cool the must
9) added water to get to 1 inch below neck
10) shook like a polaroid picture
11) put stopper and airlock in place (water in airlock was sanitized)
I tried to be as sanitary as possible for all of the recipes as it's always been stressed. Now I'm waiting for my annual trip home to reload on honey and have bought the big equipment to give it a try.
Sorry for the long post, but wanted to get this all down. So, should I leave the first 7 alone and let them clarify like JAO or rack into all the 1 gallon glass I procured for this?
The last batch I shared because I'm enamored with it for some reason. Once long ago a beekeeper friend of my father took me to our extracter room and shined a flashlight down into the running extractor. The honey flying to the sides was amazing and he said "look at my liquid gold". I look at the bubbles rising up the side of the gallon glass on the last recipe and get that same feeling all over again. I can't wait to get more honey and finally find something I truly enjoy doing.
Thanks for letting me share and any feedback on any of these is quite welcome.
I went online and found another site that said "try this recipe for an easy to make mead that you can get everything in your local grocery store". After being here, the recipe was almost the same as JAO in the NewBee section. So... I got ingredients. It was recommended in that one to make everything in the spring water jug that you were displacing the water from. Not even a glass jar.
I made 6 (I get out of control when I find I want to do something) different kinds. I'll post the recipes and then my question:
Orange Spice
3/4 gallon water (or enough to make gallon with a little headroom)
1 quart of the family honey
1 Orange
1 box raisins
1 packet Fleischmans yeast
1 cinnamon stick
2 allspice seeds
1 pinch nutmeg
1 whole clove
No boil, no heat, just mixed it all up after removing some water and then added water back after the shakeup to oxygenate and put on a balloon with a hole punched in it for an airlock.
Strawberry Ginger
3/4 gallon water (or enough to make gallon with a little headroom)
1 quart of the family honey
1 packet Fleischmans yeast
1 box raisins
2-3 oz Ginger root (shredded to a pulp)
1 large box strawberries (approx 3-4 cups)
No boil, no heat, just mixed it all up after removing some water and then added water back after the shakeup to oxygenate and put on a balloon with a hole punched in it for an airlock.
Raspberry Spice
3/4 gallon water (or enough to make gallon with a little headroom)
1 quart of the family honey
1 packet Fleischmans yeast
1 box raisins
1 box Raspberries (approx 2-3 cups) crushed to a pulp
5 allspice seeds
No boil, no heat, just mixed it all up after removing some water and then added water back after the shakeup to oxygenate and put on a balloon with a hole punched in it for an airlock.
Blueberry Pomegranate Spice
3/4 gallon water (or enough to make gallon with a little headroom)
1 quart of the family honey
1 packet Fleischmans yeast
1 box raisins
1 box Blueberries (approx 2 cups) crushed to a pulp
5 cardamom pods (crushed)
16 oz pomegranate juice (so water is less than 3/4 gallon by far)
No boil, no heat, just mixed it all up after removing some water and then added water back after the shakeup to oxygenate and put on a balloon with a hole punched in it for an airlock.
Cyser
1/4 gallon water
1 quart of the family honey
1 packet Fleischmans yeast
1 box raisins
1/ gallon 100% apple juice (no preservatives I checked)
No boil, no heat, just mixed it all up after removing some water and then added water back after the shakeup to oxygenate and put on a balloon with a hole punched in it for an airlock.
Mead
3/4 gallon water (or enough to make gallon with a little headroom)
1 quart of the family honey
1 packet Fleischmans yeast
1 box raisins
No boil, no heat, just mixed it all up after removing some water and then added water back after the shakeup to oxygenate and put on a balloon with a hole punched in it for an airlock.
Raisins in every batch because the originating site said they were necessary for nutrients for the yeast. I am wondering if I should follow the JAO here and let them just sit till clear and hope or if I should rack as the web owner I asked at 4 months and then let it clear and age.
I know I got out of control but I have yet another batch that I've started in a gallon glass jug with a different style (followed mostly [without the hydrometer reading as I didn't have one then]) a recipe in Ken's book sort of.
3/4 gallon water
One quart plus 1/4 quart family honey (the last of it)
On packet Lalvin D47 yeast
One TSP yeast starter
One TSP yeast energizer
1) boiled a quart water for 10 minutes and removed heat
2) added yeast starter and energizer to water and stirred
3) added honey and then used water from the must to dissolve honey from bottles and poured into must
4) Stir honey and water to mix thoroughly
5) put 1 1/2 quarts refrigerated water into gallon jar
6) added hot must on cold water
7) rehydrated yeast in proper temp and then waited 15 min to stir per directions
8) pitched yeast when must was below 80 degrees (it was pretty much already there with the cold water in there to cool the must
9) added water to get to 1 inch below neck
10) shook like a polaroid picture
11) put stopper and airlock in place (water in airlock was sanitized)
I tried to be as sanitary as possible for all of the recipes as it's always been stressed. Now I'm waiting for my annual trip home to reload on honey and have bought the big equipment to give it a try.
Sorry for the long post, but wanted to get this all down. So, should I leave the first 7 alone and let them clarify like JAO or rack into all the 1 gallon glass I procured for this?
The last batch I shared because I'm enamored with it for some reason. Once long ago a beekeeper friend of my father took me to our extracter room and shined a flashlight down into the running extractor. The honey flying to the sides was amazing and he said "look at my liquid gold". I look at the bubbles rising up the side of the gallon glass on the last recipe and get that same feeling all over again. I can't wait to get more honey and finally find something I truly enjoy doing.
Thanks for letting me share and any feedback on any of these is quite welcome.