Pages: 1 2
Looking for a Quick and Dirty Mead Recipe
Great,
We had a few bottles of this, brewed March this year, at Thanksgiving. Wow!!!
Gotta learn to hide that stuff, and rediscover it much later.
The spices seem to infuse with the honey, & it gets hard to tell what is what.
After a couple glasses, it gets even harder. Funny That.
Did you leave out the oranges and spice or put the cherries and raspberries right on top?
This time around I left out the raisins during primary fermentation, but did ferment with the oranges and spices. After primary fermentation was complete I just racked the cleared mead right on top of the raspberries and cherries that were already in 1 gal containers. The gravity at the time of racking was 1.002 and the mead tasted great. I put an airlock on the containers and they are happily mingling in my basement hovering between 55-60F.
I made this about 6 months ago. I am wanting it for Christmas. Should I go ahead and bottle it now or wait? Do I just bottle it the way it is or am I suppose to add priming sugar? This is my first mead attempt so I wasn't for sure.
Since this is your first mead, it wouldn't try to carbonated it. IMHO I would get a feel for making a basic mead before branching out. But you can do it either way, it tastes great both ways. If you do decide to go with priming it or back sweetening it, watch the carbonation, it can really build on you. I put my bottles in the fridge after about a month because I felt the carbonation was getting to high.
Hope you enjoy it as much as I do!
Pages: 1 2