I was thinking this morning 'hmmm, I like mead', after this thought I realised I'd drunk all of the last batch and as such decided to make some more.
Because of how easy mead is to make, and how tasty mead is once it's made I thought I'd show the folk here on ocuk how it's done.
The mead I made today is 'Joe Mattioli's Ancient Orange and Spice Mead' with a recipe I looted from winepress.us and as such can't take credit for it, but here goes anyway.
You will need:
- 3 1/2lb of honey (clover preferably) (runny honey, not set)
- 1 large orange
- 1 small handful of raisins
- 1 stick of cinnamon
- a clove or two
- yeast (baking yeast will do the trick, I used champagne today)
In terms of equipment you need a container (demijohn (1 gallon)) to ferment in and an airlock.
First sterilize your demijohn, airlock and bung, once done rinse because you don't want your mead to taste of sterilizer.
Dissolve your honey in water, and add to demijohn, cut your orange into eighths or so and put them in your demijohn (leave the peel on), add your cinnamon, raisins, cloves, and add water until you're ~3" from the top of your demijohn (it needs some room to form krausen), then sprinkle in your yeast. Put your airlock on and put the whole lot somewhere dark with a steady temperature (not too hot, not too cold either though), and forget about it for a couple of months. After this time the fermentation should slow down, and the mead should begin to clear, once this has finished and your mead is clear it's ready to bottle up and drink (though it only gets better with age).
You don't need to bother racking with recipe, it will clear of its own accord.
It will look something like the left image when you start, and something like the right image when you finish.
I hope you like mead too.
Because of how easy mead is to make, and how tasty mead is once it's made I thought I'd show the folk here on ocuk how it's done.
The mead I made today is 'Joe Mattioli's Ancient Orange and Spice Mead' with a recipe I looted from winepress.us and as such can't take credit for it, but here goes anyway.
You will need:
- 3 1/2lb of honey (clover preferably) (runny honey, not set)
- 1 large orange
- 1 small handful of raisins
- 1 stick of cinnamon
- a clove or two
- yeast (baking yeast will do the trick, I used champagne today)
In terms of equipment you need a container (demijohn (1 gallon)) to ferment in and an airlock.
First sterilize your demijohn, airlock and bung, once done rinse because you don't want your mead to taste of sterilizer.
Dissolve your honey in water, and add to demijohn, cut your orange into eighths or so and put them in your demijohn (leave the peel on), add your cinnamon, raisins, cloves, and add water until you're ~3" from the top of your demijohn (it needs some room to form krausen), then sprinkle in your yeast. Put your airlock on and put the whole lot somewhere dark with a steady temperature (not too hot, not too cold either though), and forget about it for a couple of months. After this time the fermentation should slow down, and the mead should begin to clear, once this has finished and your mead is clear it's ready to bottle up and drink (though it only gets better with age).
You don't need to bother racking with recipe, it will clear of its own accord.
It will look something like the left image when you start, and something like the right image when you finish.
I hope you like mead too.
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whats that do? please explain, im a bit of a doofus.
