BeerBorg

Anyone ever try this?...think im gonna give it a go...from what ive been reading it sounds like it should be made just like recipe states bread yeast and orange peels and all. Even tho it sounds weird

I bottled a version with blueberries. I haven't yet sampled it. My first mead. Should be about ready.


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Gman20 wrote:Anyone ever try this?...think im gonna give it a go...from what ive been reading it sounds like it should be made just like recipe states bread yeast and orange peels and all. Even tho it sounds weird

YES
I tried it exactly as is except that I used Lalvin 71B-1122 about 3 years ago
I opened the last bottled last weekend.
It has always been very sweet, but very tasty.
And has gotten better with age
I ordered a 4oz pour of some high priced mead at a bottle shop and taproom a couple of weeks ago
$12 for 40z
Tasted VERY similar to mine

I have another 3 gallons that will be ready to bottle in a few weeks and I wont even taste it for a year
This time using Lalvin 1116

BTW ... Never got any orange flavor at all from the first one

Yea the reviews im reading are sounding pretty good...cant wait to try it

I did one up per recipe bout 5 years back. Tried some over winter, not too shabby. I'm going to let it condition a few more years.

Wow 5 years!!.... figure it would of reached its peak by then.

Gman20 wrote:Wow 5 years!!.... figure it would of reached its peak by then.

It's like a woman, er, good wine. Only gets better with age. I've heard of 20 - 30 year old mead being great although I won't wait that long, er, live that long.

hey guys....yea i know its been awhile anyway figured id give an update on this.....

so at first after maybe 8-9 months it was undrinkable to me, but now and im not really a wine drinker it has really mellowed out and doesnt seem too bad but it seems pretty strong and i could actuallt sip this a lil bit but will still give the rest more time


cheers guys

FWIW, when I used to make maple wine (mead made out of maple syrup, yes you can do that), without using a nutrient schedule, then for about a year it would taste like cheap cognac mixed with lighter fluid. By about 2 years it was good enough to drink if you wanted to but still screamed of alcahol. By about 5 years it was totally smooth and most awesome and very dangerous because you couldn't tell how much alcohol was in it until the alcohol told your liver so.

yea thats where im at now it screams of alcohol...i guess im gonna have to let one sit for at least 4 more years to see what its like

FWIW, if you make a low alcohol mead, say 4-5%, and if you provide enough yeast nutrients / follow a nutrient schedule you can get something nice to drink a lot sooner.

IE what people these days call "session mead" but it's probably a lot more like what people would have made 1000 years ago because they made it to drink right away, not sit around for 5 years.