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Message started by Curious Aardvark on Jan 6th, 2020 at 12:04pm

Title: Here's one for joe meadmaker :-)
Post by Curious Aardvark on Jan 6th, 2020 at 12:04pm
https://www.outtherecolorado.com/viking-themed-meadery-opens-in-colorado/?fbclid=IwAR0ejnZtDIbNajvkxrr0H_qqJ9anfjsb2SK-aNzy9EqwRw-nnzYffB08aP4

Title: Re: Here's one for joe meadmaker :-)
Post by TheJackinati on Jan 6th, 2020 at 3:03pm
Hah, cool.

And I err... do the same thing with my mead. Who needs fancy stuff. It's yeast, water and honey!

Interestingly enough, I believe that the oldest find of mead was in China. Still, it was likely quite ubiquitous and was probably discovered independently by adventurous, brave souls.

Probably the same sort who thought that letting milk curdle into Cheese and going "Hmmm, that looks pretty edible right about now..." Brave souls. Brave souls.

Title: Re: Here's one for joe meadmaker :-)
Post by joe_meadmaker on Jan 6th, 2020 at 4:52pm
That's cool!  Always like to hear about another meadery opening.  The problem is that it's about 1500 miles away. :P

I'll have to keep it in mind if I'm ever going to be near Colorado.  I wonder if these guys took any inspiration from this book: https://www.amazon.com/Make-Mead-Like-Viking-Wild-Fermented/dp/1603585982/ref=sr_1_1?crid=39FM9JE4AAZWA&keywords=make+mead+like+a+viking

@TheJackinati - You don't need anything fancy to clear up a mead.  The only thing I use is refrigeration and time.  When I want to get some mead bottled up, I just put a keg in the fridge.  After about a month (sometimes a little longer), any sediment that's going to drop has done so.

Title: Re: Here's one for joe meadmaker :-)
Post by TheJackinati on Jan 7th, 2020 at 8:23am
I wasn't talking about clearing up a mead. I was mainly speaking about how there is really no need for chemicals and fancy colorants to make a mead.

That said, I primarily just rack it and drink! Skol!

Occasionally, I might heat some up in a saucepan with spices like Cinnamon and Ginger, clove and nutmeg.

Title: Re: Here's one for joe meadmaker :-)
Post by joe_meadmaker on Jan 7th, 2020 at 10:39am

TheJackinati wrote on Jan 7th, 2020 at 8:23am:
there is really no need for chemicals and fancy colorants to make a mead.

No argument with that whatsoever. :thumb:

Title: Re: Here's one for joe meadmaker :-)
Post by vetryan15 on Mar 11th, 2020 at 6:50pm
I actually just made my 1st gallon a week ago. I am looking at picking up that book in the future

Title: Re: Here's one for joe meadmaker :-)
Post by joe_meadmaker on Mar 12th, 2020 at 12:23am
Sweet man!  Keep us posted on the progress.  Although first piece of advice, don't rush it.  Fermented honey takes its time for the flavors to come out.  When making mead, patience (or procrastination :)) is your friend.

Title: Re: Here's one for joe meadmaker :-)
Post by Mersa on Mar 12th, 2020 at 12:45am
My friend has done some small batch mead making. Pretty tasty rocket fuel!!

Title: Re: Here's one for joe meadmaker :-)
Post by vetryan15 on Mar 12th, 2020 at 4:20am
Yeh, i definitely will. The honey didnt mix correctly so its at the bottom. But i researched it more, it actually makes it a sweeter mead. So hopefully it turns out well. If not, z couple turkeys in my flock are alcoholics.   ;D

Title: Re: Here's one for joe meadmaker :-)
Post by vetryan15 on Apr 6th, 2020 at 8:42pm
I actually am currently reading that book. Its got some good jnfo, i love the history.  But i as of a week ago i have made gallons,  with a few more in the works. When i get more honey. Trying different flavor variations.  The 1st one i made was raspberry.  I racked it once, and will be racking a second time in about a week or 2. The 3 others that are vurrently fermenting are blackberry, strawberry and blueberry. I will have to keep you updated, and will try to remember pictures

Title: Re: Here's one for joe meadmaker :-)
Post by joe_meadmaker on Apr 6th, 2020 at 11:01pm
That's great!  You're doing very differently than I did.  When I first started, I did multiple batches of traditional (nothing but honey, water, and yeast) before I started adding other things.  I did a lot of experimentation with different kinds of honey.  I think traditional is still my favorite.  Although I do love a cherry mead.  And that's one of the best things about home fermentation, freedom and variation.

I meant to ask you before.  What kind of yeast are you using?

Title: Re: Here's one for joe meadmaker :-)
Post by vetryan15 on Apr 7th, 2020 at 5:08pm
The yeast was Red star, but it came in a mead making kit thst was a gift to me. Main reason i started with fruit, is at my work had a really good sale of fruit at the time I started my first gallon of mead. But the next batch will have a regular mead, and i have a few experiments that i want to try. Like use maple syrup as a flavor and try real vanilla extract.  I think i might attempt to use wild yeast, but still reading that book.

Title: Re: Here's one for joe meadmaker :-)
Post by vetryan15 on Apr 12th, 2020 at 7:49pm
I finished the book today, i will definitely be collecting wild yeast, and have some notes i been taking. I racked the raspberry and tried it. Not bad. Its only a month old. But i did rack the strawberry mead as well. Had a hard time using the auto syphon, its bent due to improper cleaning, but the strawberry chunks were clogging it.  So i had to mouth syphon unfortunately.  After both have beeen racked i did add some water to raise the level in the growlers. But next time i will be adding more honey. I can get it for $6 a pound, if i buy in bulk at 5lb jars from a local beekeeper.  I did do 2 with pure honey, and 2 with raw honey.

I WILL  be starting beekeeping next year. I love bees and honey, and have plenty of room for em.

Title: Re: Here's one for joe meadmaker :-)
Post by joe_meadmaker on Apr 12th, 2020 at 10:30pm
That's great.  Now comes the waiting part.  I was at a friend's house yesterday.  His dad is working on his first mead.  It's about a month old at this point.  I took some equipment over and helped him rack it.  He didn't think much of the flavor, but I told him it has a long way to go.  He asked me what the next step is.  I told him we're going to wait 3-4 months and rack it again. :)

I haven't tried anything related to wild fermentation.  Maybe someday.  It's just not something I'm interested in at the moment.  I'd definitely like to hear how things go if you try it.  Also love to see some videos on beekeeping once you start that up. :D

Title: Re: Here's one for joe meadmaker :-)
Post by Mersa on Apr 12th, 2020 at 11:39pm
a friend of mine made some wild fermentation mead, stuff was quite thick and sweet but was rocket fuel. not something you would drink loads of due to the strength but tasted great. we would drink it like whiskey on ice

Title: Re: Here's one for joe meadmaker :-)
Post by vetryan15 on Apr 13th, 2020 at 3:59am
That book you talked about in the thread, it had some good pointers on how to go about wild fermentation.  Which i would definitely enjoy doing. Its about self sufficient for me..now i do have a question,  when i first racked it u put it in a pickle jar with lid, it got very tight.with my 2nd rack.  I put it back in a growler with an airlock back on it. Is that the right way ? Should it have been put in the growler with airlock at 1st?
On the bees i will be spending this year researching and readi g some of my books on beekeeping.

I am hoping to have the patience,  but then again. I am so busy that leaving it alone wont be a problem.

Title: Re: Here's one for joe meadmaker :-)
Post by joe_meadmaker on Apr 13th, 2020 at 8:40am
You'll want the airlock if there is any chance you still have any fermentation activity.  Even if there's a possibility it's at a level that you can't see because it's so small.

My normal schedule is something like this:
[list bull-blackball]
  • 5-6 weeks in the primary fermenter.
  • Rack to secondary and continue to use and airlock.  Leave in secondary for 3-4 months.
  • Rack again.  If this racking has no other additions, I'll switch the airlock to a solid top.  If anything is added (more honey, fruit, stabilizers, etc.) continue to use an airlock in case of any further fermentation or CO2 being release.
  • Repeat starting at Step 3 as needed.  Although if I'm adding fruit, I usually only leave it on for 2-3 weeks before racking again.

    So to answer your question, yeah, I would have use the airlock after the first racking.  You are probably good with a completely sealed container after the second racking (again, as long as you're not adding anything).

  • Title: Re: Here's one for joe meadmaker :-)
    Post by vetryan15 on Apr 13th, 2020 at 8:50pm
    That makes alot of sense now. I dont remember reading time frames in the book, but cant fault hkm on it. Since each one is different.  Greatly appreciated.  I will most likely using your schedule as a base. Since i am jjmping into this with jo knowledge.  Lol. Plus instructions i did get from the kit, were very vague.

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