the modern distiller

simple mead

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simple mead

Postby home_brewer » Sat Oct 13, 2012 9:50 pm

I take no credit for this recipe but i thought id'e share it with you since i have made it a couple of time it it turned out great


This recipe is designed for beginners. Everyone else with an opinion can just buggar off!For a 5 litre demijohn-------------------------------
1.6kg honey (never boiled or lose the taste and aromas) (if I meant 1.5kg I would have written it)
1 large orange (at most cut into eight pieces -- rind and all)
1 small handful of raisins (25 if you can count)
1 stick of cinnamon (its brown, its wood, its good)
1 whole clove (or 2 if you like high potency)
optional (a pinch of nutmeg and allspice )( very small mind you ) 
1 tsp of bread yeast (now don't get holy on me about bread yeast -- after all this recipe is DESIGNED for it)
Balance water to bring batch out to 3.8 litres i used ec1118


Process:
Use a clean 5 litre demijohn. Dissolve honey in some warm water and put in demijohn Wash orange well to remove any pesticides and slice into eights (may wish to zest slightly, just shove em through the demijohn's hole)
Put in raisins, clove, cinnamon stick, any optional ingredients and fill demijohn with water to about 3.8 litres with cold water (need some room for some foam --

you can top off with more water after the first few days foaming frenzy). (You did remember to pour in a measured 3.8 litres and mark off the level on the outside of the glass demijohn before hand right?)
Shake the hell out of the demijohn with the top on or bung in (of course). This is your sophisticated oxygenation process.When liquid is at room temperature, put in 1 tsp of bread yeast (no you don't have to rehydrate it first -- the ancients did not even have that word in their vocabulary --
just put it in and give it a gentle swirl or not)(The yeast can fight for their own territory)Install water airlock. Put in dark place. It will start working immediately or in an hour. (Don't use grandma's bread yeast she bought years before she passed away in the 90's -- use the fresh stuff) (Wait 3 hours before you panic or call me)

After major foaming stops in a few days add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeastees! Leave them alone except its okay to open your cabinet to inhale deeply the smell every once in a while.

Racking --
 Don't you dare!Additional feeding -- No! NO!More stirring or shaking -- You are not listening, do not touch!After 2 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that) (You are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and siphon off the golden nectar. If you wait long enough even the oranges will sink to the bottom but I never waited that long. If it is clear it is ready.

You don't need a cold basement. It does better in a kitchen in the dark. (Like in a cabinet) likes a little heat (20C-25C). If it didn't work out... you screwed up and didn't read my instructions (or used grandma's bread yeast she bought years before she passed away) .
If it didn't work out then take up another hobby. Mead is not for you. It is too complicated.If you were successful, which I am 99% certain you will be, then enjoy your mead.
When you get ready to make different types of mead you will probably have to unlearn some of these practices I have taught you, but hey --

This recipe and procedure works with these ingredients so don't knock it. It was your first mead. It was my tenth. Sometimes, even the experts can forget all they know and make good ancient mead. 
This mead should finish quite sweet, if it finished dry, most likely your bread yeast has higher alcohol tolerance than Fleishmann's Bread Yeast (original recipe USA brand of dry yeast -- 12% alc tol. and high flocculation).
In Australia for the past few years all the dry yeast sold is imported from China. So add more honey in the next batch and so on until it finishes sweet instead of dry or switch brands (but then again all the Australian brands today are probably from the same barrel of imported China dry yeast).

Don't like it sweet? Add less honey next time.Keep in mind, that will completely void the "warranty" of Ancient Orange recipe if you randomly use a different yeast. Different yeasts have different alcohol tolerance, and it just so happens that the Fleishman's active dry bread yeast is perfect for this recipe in regards to alcohol tolerance. Using another yeast would probably give better results *IF* the honey was re-balanced to suit the yeast.
Again, this recipe is all about *BALANCE*. The bitterness from the orange and the sweetness of the honey balance perfectly with the alcohol level. I don't know if I just don't have a well enough educated palate or what, but I can't discern any yeast flavour in my Ancient Orange. It is young even by this recipe's standard; the batch cleared at about 4 weeks and is currently in bottles. Even at such an extremely young age, it turned out incredibly smooth with a wonderful flavour of the varietal honey that I used. The spices are "just right" and everything comes together perfectly. If it is not clear, just wait longer as one day it will magically turn from cloudy to clear and the fruit will drop meaning its time to bottle. Like any mead if you leave this one to age
2" pot
2" vm
On gas fired keg
4" pef plate in production
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Re: simple mead

Postby Lupus » Sun Oct 14, 2012 8:48 am

Ave across this a few times on various home brew forums. I have been tempted to put a batch on, but with nothing else fermenting or ready to still, I suspect my patiences levels are not too high. I will probably end up watching the batch daily and end up disturbing it early. Good to see more positive feedback on the recipe though.
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Re: simple mead

Postby JeeterBee » Sat Mar 22, 2014 7:37 am

I have made many batches of mead. Some have turned out decent, some have turned out disgusting. This sounds like a simple fool proof recipe and had a good laugh at your delivery. I think I will make a batch in the next couple of weeks. I will keep you posted on the outcome..

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Re: simple mead

Postby myles » Sat Mar 22, 2014 7:36 pm

Well to be accurate it is Methgelin and not Mead, but it sounds nice. :lol:
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Re: simple mead

Postby Zombie » Sun Mar 23, 2014 1:22 am

There's too much Methgellin' out there in my opinion. damn Hippies! :lol:

I may need to be "put down" soon.
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Re: simple mead

Postby JeeterBee » Sun Mar 23, 2014 9:33 am

I haven't heard that word in a long time. Yes, this recipe would be considered Methgelin which = Spiced Mead. I wonder what that would taste like distilled.
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Re: simple mead

Postby myles » Mon Mar 24, 2014 11:59 pm

Zombie wrote:There's too much Methgellin' out there in my opinion. damn Hippies! :lol:


Well I am a hippy at heart. 22 years in the military rather limited my opportunity for freedom of expression, although I am trying to make up for it now!!!! :lol: :lol:
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Re: simple mead

Postby Zombie » Tue Mar 25, 2014 3:21 am

Well after 22 years of service we ALL owe you all the Methgelin you can handle. H[ppie on soldier!
Respect!

I may need to be "put down" soon.
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