Rawfoodist MEAD

machohippy · Jan 31, 2014

Raw concept of MEAD:

Proper ratios of each to fill 1 gallon glass carboys.

RAW HONEY uncooked never pasteurized ever
FILTERED WATER
Package or LALVIN 71b-1122 Saccharomyces Cerevisiae(wine starter yeast from local brew shop)
Organic Fruits and spices I have not decided which yet
Glass Carboys
Airgaps
TIME

Would this be a wild ferment? Is there a term of Wile Ferment for MEAD?

I think people like to pasteurize the must first including the honey in hot water. This I want to avoid for the purpose of being raw.

Another question would be can you create a slower fermenting MEAD just growing wild yeast cultures similar to how sourdough is made? This question may be a stretch.

Any Input would be appreciated.

I am already fermenting sauerkraut and kvass raw with success. Infact you don't need any starter yeast or bacteria strain for these. It is a salt brine raw ferment that creates the proper environment for lacto bacteria to colonize. But, I notice for the first time MEAD. I a excited to do this and give it a try.

smertz001 · Jan 31, 2014

Hello! Welcome to GotMead and the Addiction/Hobby! (=

Firstly, most of us prefer not to heat the honey at all, as that will drive off some of the aroma and flavours. The less processed, the better. This would not be a Wild Ferment as you will be using 71b for your yeast.

If you want a wild ferment, then you will need to create a must, and set it out so that some wild yeast can get in there and ferment it. This could cause a slower ferment, or you may get a workhorse yeast that just plows through it quickly. If you want slower, then you need to ferment it cooler.

Homemade kraut is awesome! I need to get me a new vat so I can get some more of it going this year!

Cheers!

ostensibly · Jan 31, 2014

Mmmm sauerkraut. I just started a batch of spicy red cabbage yesterday.

IDK for sure, but I imagine that if you want a wild yeast for your mead you should skip the airlock until it's established.

WVMJack · Jan 31, 2014

The real rawfoodist mead uses raw comb directly from the hive, some drone larva in it for protein for the yeasts, some pollen and propolis and black comb for character. A few bees that didnt get out of the way wont hurt either. Wild yeast in mead is a gamble, it might not have the alcohol tolerance to preserve the mead. I would go with KI-V1116 over 71B as the 71B requires more nutrients than K1-V1116. Welcome to GM. WVMJ

machohippy · Jan 31, 2014

Good Stuff

Definitely liking this site. Thanks. I just found this place in Berkeley ca.

http://www.culturedpickleshop.com/community.html

This girl is inspiring with fermenting.

The world of fermentation is new and freaking cool to me over the last 4 months or so. I've had good success to date.

So this MEAD, do you really get a buzz from it? Just wondering.

I gave up drinking. But I might have to enjoy my own when my first batch comes through.

Honeyhog · Jan 31, 2014

It has alcohol in it and is about as strong as most wines or stronger so yes, you will get a buzz if you drink enough.

joemirando · Jan 31, 2014

This is anecdotal only. I don't have any hard evidence to back this up, but I find that my homemade mead at 14% gives me more of a buzz than, say, an Italian table wine at 14%. I don't know why, or even if its a real effect, but it is the way it seems to me.

I'm sure others will chime in and give a yay or nay in response to this.

Joe

machohippy said:
Definitely liking this site. Thanks. I just found this place in Berkeley ca.

http://www.culturedpickleshop.com/community.html

This girl is inspiring with fermenting.

The world of fermentation is new and freaking cool to me over the last 4 months or so. I've had good success to date.

So this MEAD, do you really get a buzz from it? Just wondering.

I gave up drinking. But I might have to enjoy my own when my first batch comes through.

mannye · Jan 31, 2014

joemirando said:
This is anecdotal only. I don't have any hard evidence to back this up, but I find that my homemade mead at 14% gives me more of a buzz than, say, an Italian table wine at 14%. I don't know why, or even if its a real effect, but it is the way it seems to me.

I'm sure others will chime in and give a yay or nay in response to this.

Joe

With me it seems the opposite is true. It's almost like what I would imagine synthahol from Star Trek fame would be like. I get an initial strong buzz that goes away much faster than traditional wine. Again, this may be my wild idea of what's going on, but that's my story and I'm sticking to it.

Chevette Girl · Feb 1, 2014

My anecdotal bit: I get a worse hangover if I overindulge in totally natural homemade wine or mead than if I overdo it with something that's been stabilized with potassium sorbate and potassium metabisulphite...

But yes, mead DOES have alcohol, and if you are affected by alcohol, it will give you a buzz. Or get you rip-roaring drunk if you're not careful, sometimes meads go down so smooth you don't realize how much you're drinking till you try to get up and can't.

If you check out the Newbee guide over there to the left, it'll explain a lot about fermentation to you, and I think it'll tell you how to figure out how much alcohol is in your creation.

mannye · Feb 2, 2014

I just realized I called regular wine "traditional" in my last post. Mead is really traditional wine while modern wine is, well, modern.

Sent from my galafreyan transdimensional communicator 100 years from now. G

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