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Ancient Mead Recipe
Being New to mead making I went for a simpler is better approach. I brewed this Recipe i found here sometime around Christmas and just racked off the fruit into another carboy to let it clear some more and the alcohol taste was very hot. Will this get better/ more smooth, over time like a strong beer? I also did use the bread yeast like it said to, I am assuming that a sweat mead yeast would leave it less "hot" tasting.
1 gallon batch
* 3 1/2 lbs Clover or your choice honey or blend (will finish sweet)
* 1 Large orange (later cut in eights or smaller rind and all)
* 1 small handful of raisins (25 if you count but more or less ok)
* 1 stick of cinnamon
* 1 whole clove ( or 2 if you like - these are potent critters)
* optional (a pinch of nutmeg and allspice )( very small )
* 1 teaspoon of Fleismanns bread yeast ( now don't get holy on me--- after all this is an
ancient mead and that's all we had back then)
* Balance water to one gallon
Hot flavors due to a high alcohol content tend to fade and mellow with time. I've made a handful of big beers and a mead that tasted like rocket fuel after a month but turn out very nice after aging. However hotness from fusel alcohols do not mellow very much so make sure you pitch plenty of healthy yeast and don't let your fermentation temps get too high.
The mead has been in my brew room for the last few months. probably never got above 75. I like the flavor I am really hoping that the heat backs off some in the next few months.
ID
I would be willing to bet that the hotness is a result of the yeast you used. I've always used the sweet mead yeast from Whitelabs and haven't ever gotten this hotness using this recipe. But as FirePit states, this will likely dissipate with an extended aging. In the meantime, get another batch going with better yeast! Cheers!
Will do I am going to stop by Austin Homebrew and get some more stuff might go for a full 5 gal batch this time and rack into several different carboys with different fruits.
ID
I made this back in the fall and was ready by Yule. I back sweetened half of it and lelt the other half still. It is so damn popular with my friends that the sparkling is all gone and the still is getting rather low. I doubled the recipe and never did notice a hotness in the carboy.
Did you know Austin Homebrew has moved again? Up on the other side of 183 or is that 290? I can never keep them straight. lol A bigger and better place, home brewers of Austin and the surrounding communities continues to grow, helping to keep Austin weird!
I start working full time for Austin Homebrew in the morning. I am planning to brew this again but i will use the White Labs sweat mead yeast, not bread yeast. I am also thinking that I'll brew it as a full five gal batch and split it between some different fruits in one gal jugs. so many brews so few carboys 
ID
So after writing my last post I felt compelled to try the ancient mead again. After a month-ish in my brew cooler the hotness has subsided quite a bit and the flavor of the spices is started to come out. What a wonderful Rec will brew again with a slightly lower OG
ID
And Congrats on the full time job. Noticed you slipped that in there. Know anybody that needs a Civil Engineer with twenty years worth of experience?
Congrats on the new job! Next time I get up that way for supplies, I'll ask for Irondavy. lol I just started a new position also.............an accounts payable accountant. Not as exciting as yours but it pays the bills.
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