The mead thread/blog!

[leandroab]

I would probably start with plain mead first, as I don't even know if I like it or not. I never had mead!

But, aside from getting all the overly-complicated apparatuses, uh, apparati,aparatusseus... what's up with making it bitter? How much? Do you have any tips?

 

[JamesM]

This is how I brew mead. Thrice now. It gets you fucked up!

 

[Asrial]

But, aside from getting all the overly-complicated apparatuses, uh, apparati,aparatusseus... what's up with making it bitter? How much? Do you have any tips?

I actually wrote a reason in the recipe, but here we go again:
The amount of sugar in mead is retardedly high, naturally, from the honey. I've never tried brewing with bittering(?) agents in my meads so far, but I would guess a handful of herbs in total, which should be allowed to breathe in the mead. If you don't want to invest in a second container for this experiment, I suggest you get a new pair of thin nylon stockings. They're cheap, finely netted and works like teabags!

And remember, you want a counter-balance, not an overpowering bitterness!

 

[Dead Undead]

This is how I brew mead. Thrice now. It gets you fucked up!

I know what I'm doing this weekend now.

 

[Asrial]

I know what I'm doing this weekend now.

Just be careful with the amount of yeast you are using if you are using moist bakers yeast, too much will make it taste too yeasty. Too little will give a tedious fermentation period.

And four liters? Add a bag of frozen berries! Either that, or 2 oranges and 2 cinnamon sticks.

 

[Dead Undead]

Just be careful with the amount of yeast you are using if you are using moist bakers yeast, too much will make it taste too yeasty. Too little will give a tedious fermentation period.

And four liters? Add a bag of frozen berries! Either that, or 2 oranges and 2 cinnamon sticks.

How much yeast would be appropriate for that much? Is it more guesswork or a measured amount?

And I like the cinnamon idea.

 

[Northern]

Wow! No idea how I missed this thread. I have been brewing for some years now. The blackurant and the lemon/apple mead have been the most succesfull so far. Also I always use berries and fruit peelings as the yeast so I don't get any excess yeast-flavor. The batch made by the OP looks extremely pleasing though, I must say.

 

[Asrial]

How much yeast would be appropriate for that much? Is it more guesswork or a measured amount?

And I like the cinnamon idea.

For those small breadyeast packages, I'd say 1/8th and let it sit for 3 hours in a sugared water solution before adding it into the brew.

Wow! No idea how I missed this thread. I have been brewing for some years now. The blackurant and the lemon/apple mead have been the most succesfull so far. Also I always use berries and fruit peelings as the yeast so I don't get any excess yeast-flavor. The batch made by the OP looks extremely pleasing though, I must say.

Well thank you.

 

[Asrial]

Guys, I have an announcement;
I've been studying on brewing in general, and also whiskys and their origin. I find the topics disturbingly interesting, and the chemical process behind the production of the liquids. So I have made a decision that hopefully will become a reality;
I am going to study chemistry on high level, and later on aim for a bachelor degree within chemistry. And lastly, the most revealing part; 2 years on a brewers academy.
I am becoming a master brewer!
It's a highly paid job, big demand of them in general, binds my love of cooking with a more chemically techy aspect, and the world just needs a brewery who also designs meads and beers containing mead!
This is some years in the future though (possibly a decade!), but the career-path just seems so obvious to me.

Oh, and if I have to relocate myself to start up a brewery, it will be in UK.

 

[USMarine75]

Mead... that means bar wenches... mmmm.

 

[VinnyLemieux]

mead is delicious very much want to start making it along with beer

 

[Asrial]

^Go for it! Just ask any questions you might have if you decide to try it out.