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Hi folks,
I was hoping I could share some thoughts on making the mead with the grapes here on the board.
I have been reading up a bit more on the "Ancient Orange Mead" Recipe below and it sounds like a few folks have noted a very bitter, sharp taste. Most likely due to leaving the white stuff of the orange in the recipe, which could take several months of maturing.
I am planning on zesting the orange and then cutting it into fillets. Does this sound reasonable?
Also, I am planning on not using bread yeast but wine yeast. I understand this will lead to a higher alcohol percentage but I was hoping to remove some of the excess sweetness that was reported so that the mead would be a little more gentle.
I was reading some other mead recipes and its ingredients.
I am tempted to maybe not just stick with cinnamon and clove, but maybe also to add a little safran and cardamon (it's supposed to be christmassy).
The safran should add some interesting colour, but would the cardamon be overkill?
Today I received bung's, yeast and the bubbler's. The first carboy is being soaked in hot soapy water and I am planning on buying the honey this weekend.
Is it ok to use Milton's sterilising tablets?
Also, is it necessary to put a campden tablet down the bubbler? Would Milton do the same job? I don't have campden tablets. Or should I stick with some cotton wool to keep the flies out of the bubbler water?
Is it ok for me to use this thread as a diary so I can ask questions and remind myself of what I did?
Aaargh! So many questions!
TiaChica
I was hoping I could share some thoughts on making the mead with the grapes here on the board.
I have been reading up a bit more on the "Ancient Orange Mead" Recipe below and it sounds like a few folks have noted a very bitter, sharp taste. Most likely due to leaving the white stuff of the orange in the recipe, which could take several months of maturing.
I am planning on zesting the orange and then cutting it into fillets. Does this sound reasonable?
Also, I am planning on not using bread yeast but wine yeast. I understand this will lead to a higher alcohol percentage but I was hoping to remove some of the excess sweetness that was reported so that the mead would be a little more gentle.
I was reading some other mead recipes and its ingredients.
I am tempted to maybe not just stick with cinnamon and clove, but maybe also to add a little safran and cardamon (it's supposed to be christmassy).
The safran should add some interesting colour, but would the cardamon be overkill?
Today I received bung's, yeast and the bubbler's. The first carboy is being soaked in hot soapy water and I am planning on buying the honey this weekend.
Is it ok to use Milton's sterilising tablets?
Also, is it necessary to put a campden tablet down the bubbler? Would Milton do the same job? I don't have campden tablets. Or should I stick with some cotton wool to keep the flies out of the bubbler water?
Is it ok for me to use this thread as a diary so I can ask questions and remind myself of what I did?
Aaargh! So many questions!
TiaChica
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