I just bottled up my very first Antipodal (traditional) mead. I've been brewing for several years and already make beer and wine, but by far the mead is THE best I've ever made. The taste is simply amazing. I started it in July of 2007 and just finished today.
I used the recipe in Charlie Papazian's book, The Joy of Homebrewing. I used 15 lbs. of 'wildwood' honey to make a five gallon batch.
It turned out at a final alcohol content of 15.75%, which is a little strong and does have a slight 'burn', but if I let it sit out for a few minutes, most of the alcohol burn dissipates and my does it go down smooth. It is also on the slightly sweet side.
In retrospect, I'd use a little less honey next time, perhaps around 10-12 lbs.
If you're interested in brewing and never tried brewing a mead, try it, you won't be disappointed.
You can see pictures of my finished mead at: www.nkybeekeeper.com (http://www.nkybeekeeper.com)
I've made a couple of 5 gal. batches with 12 lbs. of honey. In my limited experience, it's the yeast that really effects the sweetness. Champagne yeast seems to produce a less sweet mead, but all of my meads were a little on the sweet side.
Awesome! Glad to hear your first mead went well. They can sometimes be difficult to ferment, due to the lack of nutrients for yeast in honey.
Even though he's largely regarded as an inspiration to a lot of homebrewers, I think most people find CP's recipes and methods have become outdated. There is so much more and up-to-date information out there now. Especially in meadmaking.
Meadmaking is one of the reasons I got bees this past spring. Practically (ha!) free and unlimited wine! And it blends so well with all kinds of fruit, grape juice, apple juice ...
When I extract, hopefully that will be soon, my first 20# of honey is going right into the fermenter. The next 12# with local grape juice. Then next 12# with local apple juice....
What yeast did you use and at what temperature did you ferment?
Quote from: paulh on September 09, 2008, 02:00:57 AM
Even though he's largely regarded as an inspiration to a lot of homebrewers, I think most people find CP's recipes and methods have become outdated. There is so much more and up-to-date information out there now. Especially in meadmaking.
can you tell us where to find that more up to date info paul?
I've made it a few times a long time ago.... love stuff, better than the best champange youv'e ever had. I just ordered a few carboys to put some up. I really didn't want to get into brewing again, but I just can't give away honey fast enough, and it is piling up in my cupbord.
Hey, what do you guys brew in these days? The price of carboys is crazy. The guy at the local homebrew shop wanted 50 bucks a pop for them.
Thank you all for the comments. I originally bought Papazian's book to learn simple beer brewing. It's a good simple starter for beginners, but I'd agree, there are lots more resources out there for more advanced brewing technique.
As for the fermentation and yeast, I fermented it in the kitchen, so about mid 70's min. The yeast was a Red Star - Pasteur Champagne.
Carboys shouldn't be that expensive. My local brewery supply sells them ranging from $20+. Try Home Goods, Old Time Pottery, or one of the home decorating shops. I've seen 5 gallon carboys there too.
Quote from: randydrivesabus on September 09, 2008, 06:52:40 AM
can you tell us where to find that more up to date info paul?
hours and hours of surfing the net :-D
try:
Hightest's Honey Haven
utahpagans (dot) org/MeadLecture.htm
Or sign up for the Mead Lover's Digest
GRRRR!!! can not post links!! :-x :-x :-x
Sorry, I tried! You'll have to search for them, but they aren't hard to find.
Ken Schramm's
The Compleat Meadmaker. It's a great book, with lots of info.
Quote from: nkybeekeeper on September 09, 2008, 09:59:10 AM
I originally bought Papazian's book to learn simple beer brewing. It's a good simple starter for beginners, but I'd agree, there are lots more resources out there for more advanced brewing technique.
I think a lot of us start with his book!
I didn't mean more advanced, as in more complex or involved (like, say... decoction mashing). Just ones that aren't quite so...primative.
Hey, you used his mead recipe, and I'm sure it tastes as good as it looks! :)
Yeah I got into it a long time ago, from that book.
Disagree with him on the point of boiling honey, though. Boiling kills a lot of aroma, I used to pasteurize dilute honey at 180 degrees for 10 min.. Once, I even tried no pasteurization.... made good meade. But when you have to pay for honey, it's kind of a risk.
Other things I learned from experience back in the day....
Rack meade off the yeast as soon as possible after it settles; high alcohol brews dissolve yeast guts quick. Plus racking provides oxygen, helping to prevent stuck fermentation.
Carbonation provides a good foil, to the burn of a strong meade.
Patience is critical. I found my strong meades to peak at about a year and a half of age.
About the carboys- The local homebrew guy says only one company in the world makes glass any more(in Italy). When they found out they had the market to themselves, the price doubled.I Checked on the internets, almost everybody is charging 40-50 for them. And none of the decorating stores carry them anymore. What really sucks is I had five of them. Gave them all away, didn't think I would brew anymore.
Also according to him the price of malt is skyrocketing, due to heavy demand in China. Since everyone buys on six and twelve month futures in the US; we haven't seen the price increase yet. According to him the price of a decent beer may double next year.
thats awesome ive always wanted to make beer and wine im only 20 so i couldnt do anything with it but if i went ahead and made it then it would be ready by the time i turn 21 :)... IF you can could you send me some websites and info on how to do this plz i would appreciate it... and congrats on your Mead Have a Good Day
Billy Bee's :)
Congrats,
I made a 1 gallon batch in June with Spring Blossom Honey. I racked it in July and bottled it in August. I know thats to soon but I ended up with 5 wine bottles. I chilled them in the refrigerator and had them at my Crab Feast. I got so many compliments that I have a 5 gallon carboy started and a 1 gallon.
gotmead is the name of a web site with information for mead making.
it's great mead making resource. Recipes, calculator, newbie info, equip info, everything.
Quote from: Billy The Beekeeper on September 09, 2008, 07:30:53 PM
thats awesome ive always wanted to make beer and wine im only 20 so i couldnt do anything with it but if i went ahead and made it then it would be ready by the time i turn 21 :)... IF you can could you send me some websites and info on how to do this plz i would appreciate it... and congrats on your Mead Have a Good Day
Billy Bee's :)
Homebrewtalk.com and gotmead.com are great beer and mead sites, respectively.
FYI, most laws don't set a legal age for brewing. So possibly you could legally start your mead now, and it'll be ready for you to drink it by the time you're legal...
I made my first mead last year and it was OK. I didn't let it bulk age long enough. I just bought a 6gal carboy for $24, w/ bung and fermentation lock as well. I didn't see this price jump.
I needed an extra carboy because I now have 2-6gal batches of chilean wines started in may( zin and cab/grenache/syrah mix)
and I started this week 2-6gal batches of California wines(old vine zin and pinot noire) are both in primaries. Next week arrives the Italian juices. I may have to buy another carboy and start a barolo!!!
as for the mead, I think I will try again and age it for a year this time before I bottle it.
My goal is to be off alcohol tax by 2010. my bourgeois protest against governments!