|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
Brewing@home
#5636984 - 05/16/06 10:51 AM (17 years, 8 months ago) |
|
|
I decided to brew up a gallon of Mead, since I do quite enjoy the idea of making my own alcoholic beverage.
Being cheap as I am, my fermentation chamber wound up being pretty ghetto.
I took a recently emptied milk jug, washed it out nicely, and then sterilized it. I poured the hot must into it, let it cool, then added yeast.
I made an airlock by putting a hole in the lid, inserting a drinking straw, and sealing with silicone sealant. The other end is submerged in a full water bottle with a bit of bleach.


When the fermentation was slowing, I sampled the mead for flavor... it tasted pretty lame. So, I've made an attempt to salvage it. I spiced the mead using a mixture of allspice, cloves, cinnamon, and a puny trace of vanilla, and then added about 1/2 cup of sugar to kick the yeast back into fermenting (I figured I might as well increase the alcohol levels, too.)
The spices are why the mead has a brownish coloration, instead of the normal yellow.
Hopefully, the alcohol levels will kill the yeast before they can metabolize all the sugars, so the mead will stay slightly sweet. If it turns out okay, I'll call it a spiced mead and work on perfecting the recipie.
--------------------
I find your lack of faith disturbing
|
TODAY
Battletoad


Registered: 09/25/03
Posts: 10,218
Loc: Metropolis City, USA
|
Re: Brewing@home [Re: Konnrade]
#5637027 - 05/16/06 11:12 AM (17 years, 8 months ago) |
|
|
I'm interested in homebrewing too. I was thinking of making a 5 gallon experimental run to see if I can produce anything good.
--------------------
ca'rouse (k-rouz) intr.v. To engage in boisterous, drunken merrymaking.
|
goobler
Reanimated



Registered: 02/24/03
Posts: 48,909
|
Re: Brewing@home [Re: Konnrade]
#5637098 - 05/16/06 11:34 AM (17 years, 8 months ago) |
|
|
what strain of yeast did you use?
|
Jfisher
fungusaficionado


Registered: 05/24/05
Posts: 1,093
Loc: Sealand
Last seen: 14 years, 9 months
|
Re: Brewing@home [Re: Konnrade]
#5637117 - 05/16/06 11:41 AM (17 years, 8 months ago) |
|
|
I've got a stout going. It's like having a bunch of seamonkeys that make you alcohol.
-------------------- Any information written above is purely fictional. Any images do not belong to the owner of this account.
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: goobler]
#5637122 - 05/16/06 11:44 AM (17 years, 8 months ago) |
|
|
here's a recipe to try:
1 gal:
8 or so bottles of aquafina 2-3 lbs of blueberrys 2-4 pounds of honey lavlin D-47
forgot to add: wash hands and be as clean as you can! had last 3 batches fail on me because of this. add honey to 1 gallon bottle. Smash or juice blueberrys and add juice and pulp. rehydrate yeast by directions. add water to bottle but leave alot more space than you think! add bunghole, Shake the hell out of it to mix honey(lol with finger over the hole). then add the yeast mixture( hopefully you still have about a cup or 2 of headspace!! if not you will regrete it. add airlock(filled with water). also:after the "rough" fermentation top back up to the top with more water. after fermentation add some oak cubes(this will turn a shitty drink into something written in a book). age, then drink.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
Edited by makaveli8x8 (05/16/06 11:46 AM)
|
Corporal Kielbasa

Registered: 05/29/04
Posts: 17,235
|
Re: Brewing@home [Re: Konnrade]
#5637140 - 05/16/06 11:52 AM (17 years, 8 months ago) |
|
|
From what i understand honey takes a few months to ferment. Its complex and takes a while to break down.
Good stuff though bro!
|
goobler
Reanimated



Registered: 02/24/03
Posts: 48,909
|
|
I brew at least 5 gal batches
|
Corporal Kielbasa

Registered: 05/29/04
Posts: 17,235
|
Re: Brewing@home [Re: goobler]
#5637150 - 05/16/06 11:56 AM (17 years, 8 months ago) |
|
|
Same here a glass carboy is where it's at! Hell a bucket is where its at! Hell a bathtub is where its really really at!!!!!!
|
Jfisher
fungusaficionado


Registered: 05/24/05
Posts: 1,093
Loc: Sealand
Last seen: 14 years, 9 months
|
|
Here's a partial extract recipe for my favorite homebrew thus far:
Belgian Golden Ale
2 lbs. Belgian 2-row 1/2 lb Biscuit 1/4 lb Barley Flakes 6 lbs Pale Malt Extract 1 oz bullion hops (60 mins) 1 oz styrian golding hops (1/2- 30 mins, 1/2- 10 mins) Belgian Ale liquid yeast (white labs)
(For those who don't know the prep) | v Infuse grains at 155F (when water starts to steam) in about 3 gallons of water. Wait for 45 minutes, with lid on pot. Rinse grainbag with a little near boiling water (or dunk in wort repeatedly, between 3-10 times depending on how paranoid you are). Raise heat until just before boil. Mix in malt and bullion hops. Bring to a rolling boil. Add 1/2 oz of s. golding hops after it's been boiling for 30 minutes. Add the other half after it's been boiling for 50 minutes. Turn off heat, and lid pot. Put in ice water bath or use a wort chiller. Once the wort is below 80 F, put into fermenter and pitch (put in) your yeast. Now you pour over your other 2-3 gallons of water until you've got about 5.5 gallons of beer in your fermenter. This step should also aerate the yeast, so pour hard. 6 days in the primary (until it stops bubbling frequently), 15-16 days in secondary (until haze drops), 2 weeks (preferrably more) in the bottle.
At bottling, make a syrup using 3/4 of a cup of dextrose and about a cup of water. Add this to the beer, stir gently without agitating the nasties at the bottom, and bottle.
It ages very well, and it tastes lovely. It starts out very strong tasting, and gently mellows out with age. And it's 6.7 abv.
Edited by Jfisher (05/16/06 12:18 PM)
|
GabbaDj
BTH


Registered: 04/08/01
Posts: 19,679
Loc: By The Lake
|
Re: Brewing@home [Re: Jfisher]
#5637504 - 05/16/06 01:25 PM (17 years, 8 months ago) |
|
|
I buy all my beer making stuff from this place by my house.
They have EVERYTHING. even a huge selection of fresh hops, grains and extracts.
Havnt built my own brew from the ground up yet but they have lists of diferent beers to make. My favorite so far was a Roucous Red Ale. Tasted like Killians Irish Red.
I think next batch Ill make something I made up totaly myself. Something strong. Ill call it Gabba Juice.
-------------------- GabbaDj FAMM.ORG
|
Brainiac
Rogue Scientist


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
|
Re: Brewing@home [Re: Jfisher]
#5637548 - 05/16/06 01:37 PM (17 years, 8 months ago) |
|
|
use an glass 1gal like an applie juce comes in. Air can get thou the milk jug and I don't heat up the honey. boiling it seems to lose of the honeys alot of the flavor and try deff kinds of honey like OB honey, buckweat, wild,and others here is a link to a bee keeping web page with lots of info, i use a top bar hive. Hears one for buying all kinds of honey types http://glorybeefoods.com/gbf/ beekeeping web page http://www.beesource.com/cgi-bin/ubbcgi/ultimatebb.cgi http://www.northernbrewer.com/ http://www.breworganic.com/index.htm my fav http://www.williamsbrewing.com/index.cfm
--------------------
Fair is Fair
Edited by Brainiac (05/16/06 01:40 PM)
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
Re: Brewing@home [Re: goobler]
#5637880 - 05/16/06 02:54 PM (17 years, 8 months ago) |
|
|
Quote:
goobler said: what strain of yeast did you use?
I used a wine yeast, I've discarded the package, so I don't recall what specific type of wine yeast it was.
I also made the mistake of being uber miserly and only using 1 pound of honey in the gallon. That was way too little. I should have used 2 pounds at the bare minimum.
--------------------
I find your lack of faith disturbing
|
daussaulit
Forgetful

Registered: 08/06/02
Posts: 2,894
Loc: Earth
|
Re: Brewing@home [Re: Konnrade]
#5638516 - 05/16/06 05:25 PM (17 years, 8 months ago) |
|
|
General rule is 3# honey for a gallon for a dry mead, 5# honey for a gallon for a sweet mead. White Labs, Lalvin, Wyeast have sweet and dry mead/cider yeasts.
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
|
anytime ive used anything but lalvin ive had bad results don't know if its due to the yeast or my own stupidity...but when i stopped using lalvin i got 3 contaims stright...that was using red star yeast.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
ManianFH
living in perverty


Registered: 07/06/04
Posts: 14,741
Last seen: 17 hours, 26 minutes
|
|
Honey Mead - home brewed - been sitting for nearly 7 years

If you live in So-Cali look up brew bakers - its a brew own beer place - best beer ive ever had hands down - and i drink a lot...
-------------------- notapillow said: "you are going about this endeavor all wrong. clear your mind of useless fear and concern. buy the ticket, take the ride, and all that.... " ChrisWho said: "It's all about the journey, not the destination."
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: ManianFH]
#5639393 - 05/16/06 08:47 PM (17 years, 8 months ago) |
|
|
so what you made some mead, likes it, so threw it in a jar and pc'ed it? lol it would be a good way to ensure against contaims, but wouldn't it ruin the wine?
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
|
My guess is that he's letting it age.
--------------------
I find your lack of faith disturbing
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: Konnrade]
#5639898 - 05/16/06 10:23 PM (17 years, 8 months ago) |
|
|
but i don't understand why it would be in a mason jar unless he had pc'ed it
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
|
lol and i just now figered out what that is sitting next to it
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
ohmatic
searcher


Registered: 02/28/04
Posts: 6,742
Loc: europe
|
|
i love ghetto setups, this looks promising !
how are things progressing ?
--------------------
MONOTUB tek HEATBOMB tek RIP #cultivation! ....can't associate? well FUCK U !
|
ManianFH
living in perverty


Registered: 07/06/04
Posts: 14,741
Last seen: 17 hours, 26 minutes
|
Re: Brewing@home [Re: ohmatic]
#5640884 - 05/17/06 05:20 AM (17 years, 8 months ago) |
|
|
Things are progressing well - at first filtered several two gallon preperations (from sediment) that had sat for 9 months -

think there was honey- lemon - mango - and one other type - Kept them outside in a shed type thing and alot got fucked up from rust or something. think only the lemon and honey were good to drink - honey was ultimately the most resistant, zero mortality anyways. . .
never tried to pc it, heat prolly is bad - just seal the top correctly - and yes the longer it ages the better it gets - in my experience =) it was a total ghetto canning setup - but 'honey' mead doesnt contam easily - not like brewing beer - which is tedious like innoculating pf jars, precise contam control, and requires low storage temp/no light
im gonna save this another 20 years then drink it one night after my future daughter steals my car and wrecks it.... those crazy kids!!!!!
or maybe drink it this summer , dunno
-------------------- notapillow said: "you are going about this endeavor all wrong. clear your mind of useless fear and concern. buy the ticket, take the ride, and all that.... " ChrisWho said: "It's all about the journey, not the destination."
Edited by mickdawg666 (05/17/06 05:23 AM)
|
ManianFH
living in perverty


Registered: 07/06/04
Posts: 14,741
Last seen: 17 hours, 26 minutes
|
Re: Brewing@home [Re: ManianFH]
#5640886 - 05/17/06 05:22 AM (17 years, 8 months ago) |
|
|
oh you were talking to other guy... haha
-------------------- notapillow said: "you are going about this endeavor all wrong. clear your mind of useless fear and concern. buy the ticket, take the ride, and all that.... " ChrisWho said: "It's all about the journey, not the destination."
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
Re: Brewing@home [Re: ohmatic]
#5643013 - 05/17/06 06:15 PM (17 years, 8 months ago) |
|
|
My batch is doing well, it's bubbling away at it's own pace. Lord knows when it'll be done, though.
It tastes allright when sample it, allthough the cinnamon flavor is a little too strong.
I really wish I had something like a 2-gallon carboy. It would enable me to start another batch, and a larger one at that.
I could go get a 5-gallon bucket, but I want to be able to see inside the fermentation chamber. I really prefer glass.
--------------------
I find your lack of faith disturbing
|
Jfisher
fungusaficionado


Registered: 05/24/05
Posts: 1,093
Loc: Sealand
Last seen: 14 years, 9 months
|
Re: Brewing@home [Re: Konnrade]
#5643620 - 05/17/06 08:41 PM (17 years, 8 months ago) |
|
|
5 gallon carboys aren't much. I get mine for about 20 bucks.
-------------------- Any information written above is purely fictional. Any images do not belong to the owner of this account.
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
Re: Brewing@home [Re: Jfisher]
#5643899 - 05/17/06 09:49 PM (17 years, 8 months ago) |
|
|
but do you buy them from a storefront?
The pain in the ass isn't the price of the carboy, it's the price of getting it shipped to me. I don't have any brew shops in this area, in fact I'm not sure what the legal status of homebrewing is in california.
--------------------
I find your lack of faith disturbing
|
ManianFH
living in perverty


Registered: 07/06/04
Posts: 14,741
Last seen: 17 hours, 26 minutes
|
Re: Brewing@home [Re: Konnrade]
#5644096 - 05/17/06 10:30 PM (17 years, 8 months ago) |
|
|
brewing beer is 100% legal - even for minors (your're really only boiling grains and hops)... ebay 5 gallon glass carboy - they're about $20 - you could find one at a swap meet or something for much less. I prolly have 3 or 4 of em ;p
edit- actually i think theres a 30 or 130 gallon max per year - but theres no way to control that anyways
Edited by mickdawg666 (05/17/06 10:32 PM)
|
Brainiac
Rogue Scientist


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
|
Re: Brewing@home [Re: ManianFH]
#5648991 - 05/19/06 02:53 AM (17 years, 8 months ago) |
|
|
law says 100 gals per person over 21 in a house so if you have five people in you house you can make 500 gal just don't sell it, give it away you can take it out of the bewey for an orgized(sp) tasting I like 5 lbs of honey to one gal water(boil the water than add honey) A good book to read that has alot about the history of mead is Sacred & Herbal Healing Beers This substantial and well written book explores beer history from it's ancient beginnings and the spiritual and medicinal properties of fermented beverages. Includes numerous recipes and brewing techniques, and has extensive descriptions of herbs used in brewing throughout the ages. A true departure from modern perceptions about alcoholic beverages. Inspiring! By Stephan Harrod Buhner, 584 pp I thank that you will like it alot.
--------------------
Fair is Fair
Edited by Brainiac (05/19/06 02:46 PM)
|
Corporal Kielbasa

Registered: 05/29/04
Posts: 17,235
|
Re: Brewing@home [Re: Brainiac]
#5650483 - 05/19/06 02:23 PM (17 years, 8 months ago) |
|
|
Sounds like my kind of book!!! Thanks for the heads up!
|
daussaulit
Forgetful

Registered: 08/06/02
Posts: 2,894
Loc: Earth
|
Re: Brewing@home [Re: Brainiac]
#5651311 - 05/19/06 07:02 PM (17 years, 8 months ago) |
|
|
Quote:
Brainiac said:I like 5 lbs of honey to one gal water(boil the water than add honey)
If your using not using regular blended clover honey from wally world or any spermarket, I suggest that you heat the honey as least as possible. You could soak the container of honey from warm water from the tap just to loosen it up. Then add it to the water and dump the yeast.
Honey's water content is so low, it is not a suitable environment for any pathogens to live. Heating the honey would only help evaporate the aroma.
|
Brainiac
Rogue Scientist


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
|
|
I'm learning beekeeping in a month or three i will have my own honey.
I have been useing Og honey from a local co-op at 2.85 per lb I uselly just heat the water. Then pour the warm water over the the honey in the glass botte, I have some mead reps form before 1800's they didn't even heat the water! In some meads i've mead I only heated the water before ( i use wall water) the let cool down over night Honey has an small amont of h2o2 and some wild yeast.
--------------------
Fair is Fair
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
|
What about contamination?
If you just pour honey into warm tap water, I'd think you're just bound to grow lots of things that aren't yeast.
--------------------
I find your lack of faith disturbing
|
Brainiac
Rogue Scientist


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
|
Re: Brewing@home [Re: Konnrade]
#5652142 - 05/20/06 01:29 AM (17 years, 8 months ago) |
|
|
What about contamination?
If you just pour honey into warm tap water, I'd think you're just bound to grow lots of things that aren't yeast. Honey is made up of alot of yeast and yeast doesn't let very much grow becase of the alcohol Boil the h2o it will kill the contamination in the water before 1600's thay didn't kown about contamination Mead From Wikipedia, the free encyclopedia Jump to: navigation, search For other uses, see Mead (disambiguation). MeadMead is a fermented alcoholic beverage made of honey, water, and yeast. It is generally pronounced "meed" (IPA: /miːd/). Meadhing (pronounced meth' ing, IPA: /ˈmɛ.ðɪŋ/) is the practice of brewing honey. Mead is also known as "honey wine," although this is inaccurate. Mead is a separate and distinct family of alcoholic beverages, completely apart from beer, wine, liqueur, and distilled beverages.
A mead that also contains spices (like cloves, cinnamon or nutmeg) or herbs (such as oregano or even lavender or chamomile) is called metheglin. The etymon of this word is derived from the Welsh word meddyglyn, meaning "medicinal liquor", as healing herbs were often stored as metheglin so they would be available over the winter (as well as making them much easier to swallow). Slavic miod/med, which means "honey", derives from the same Proto-Indo-European root.
A mead that contains fruit (such as strawberry, blackcurrant or even rose hips) is called melomel and was also used as a delicious way to "store" summer produce for the winter.
Mulled mead is a popular winter holiday drink, where mead is flavoured with spices and warmed, traditionally by having a hot poker plunged into it.
Contents [hide] 1 History of mead 2 Varieties of mead 3 Brands 4 References 5 External links
[edit] History of mead The history of mead goes back more than 8,000 years. The oldest known meads were created on the Island of Crete; fermented honey was seen as an entheogen and bees were sacred to Demeter. Wine had not yet been created. Mead was the drink of the Age of Gold, and the word for drunk in classical Greek remained "honey-intoxicated." (Kerenyi 1976 pp 35ff).
Mead was once very popular in Northern Europe, often produced by monks in monasteries in areas where grapes could not be grown. It faded in popularity, however, once wine imports became economical. Especially partial to it were the Slavs. In Polish it is called miód pitny (pronounced [mjut pi:tni]), meaning "drinkable honey". Mead was a favored drink among the Polish-Lithuanian szlachta (nobility). During the Crusades, Polish Prince Leszek I the White explained to the Pope that Polish knights could not participate in the Crusades because there was no mead in Palestine.
In Norse mythology, mead was the favorite drink of the Norse gods and heroes, e.g. in Valhalla, and the mead of the giant (Jotun) Suttung, made from the blood of Kvasir, was the source of wisdom and poetry. The nectar and ambrosia of the Greek gods are often thought of as draughts of fermented honey.
In Finland, a sweet mead called Sima (cognate with zymurgy), is still an essential seasonal brew connected with the Finnish Vappu festival. It is usually spiced by adding both the flesh and rind of a lemon. During secondary fermentation raisins are added to control the amount of sugars and to act as an indicator of readiness for consumption — they will rise to the top of the bottle when the drink is ready.
Ethiopian mead is called tej and is usually home-made. It is flavored with the powdered leaves and bark of gesho, a hops-like bittering agent which is a species of buckthorn. A sweeter, less-alcoholic version called berz, aged for a shorter time, is also made. The traditional vessel for drinking tej is a rounded vase-shaped container called a berele.
Evidence exists that mead was also made in India, Southeast Asia, China, Japan, and Central Africa.
Mead is also mentioned in many old north Anglo-Saxon stories, including in the epic poem Beowulf.
The word "honeymoon" in English is supposedly traceable to the practice of a bride's father dowering her with enough mead for a month-long celebration in honor of the marriage.
[edit] Varieties of mead Different types of mead include, but are not limited to:
Braggot - Braggot (also called bracket or brackett) marks the invention of Ale. Originally brewed with honey and hops, later with honey and malt - with or without hops added.
Black mead - A name sometimes given to the blend of honey and black currants.
Cyser - Cyser is a blend of honey and apple juice fermented together. See also cider.
Hippocras - Hippocras (or Ypocras) is a combination of Pyment and spices.
Hydromel - Hydromel literally means water mead, and is the French name for mead. It is also used as a name for a light or low-alcohol mead.
Melomel - Melomel is made from honey and any fruit. Certain melomels may also be known by more specific names (see cyser, pyment, morat for examples)
Metheglin - Metheglin starts with traditional mead but has herbs and spices added. Some of the most common metheglins are ginger, tea, orange peel, coriander, cinnamon, cloves, or vanilla.
Morat - Morat blends honey and mulberries.
Pyment - Pyment blends honey and grapes. Pyment made with white grape juice is sometimes called "white mead"
Rhodomel - Rhodomel is made from honey, rose hips and water.
Tej - Tej is an Ethiopian mead, fermented with wild yeasts (and bacteria), and with the addition of gesho. Recipes vary from family to family, with some recipes leaning towards braggot with the inclusion of grains.
Mulsum - Mulsum is not a true mead, but is unfermented honey blended with a high-alcohol wine.
Medovukha - Eastern Slavic variant, very alcooholic. In principle, a vodka with distilled honey addition.
Mead can have a wide range of flavors, depending on the source of the honey, additives called "adjuncts" or "gruit" (including fruit and spices), yeast employed during fermentation, and aging procedure. Mead can be difficult to find commercially, though some producers have been successful marketing it. Blended varieties of mead can be known by either style represented. For instance, a mead made with cinnamon and apples can be referred to as a cinnamon cyser or as an apple metheglin.
Some meads retain some measure of the sweetness of the original honey, and some can even be considered as dessert wines. Drier meads are also available, and some producers offer sparkling meads, which (like champagne) can make for a delightful celebratory toast. There are a number of faux-meads, which are actually cheap wines with large amounts of honey added, to produce a cloyingly sweet liqueur. It has been said that "a mead that tastes of honey is as good as a wine that still tastes of grape".
Historically, meads would have been fermented by wild yeasts and bacteria residing on the skins of the fruit or within the honey itself. Wild yeasts generally result in a high alcohol content and some interesting by-flavors. As commercial brewing interests 'tamed' the yeasts into the strains we recognize now, certain strains became associated with certain styles of mead. Mostly, these are strains that are also used in beer or wine production. Several commercial labs, such as White Labs, WYeast, Vierka, and others have gone so far as to develop strains specifically for mead.
Mead can also be distilled to a brandy or liqueur strength. Krupnik is a sweet Polish liqueur made through just such a process.
[edit] Brands Havill's Mazer Mead, Rangiora, South Island, New Zealand Empire T&W American Royal Mead Rabbit's Foot Meadery, Sunnyvale, California, USA Red Branch Cider Company, Sunnyvale, California, USA Honeymoon Meadery Bellingham, Washington, USA Redstone Meadery , Boulder, Colorado, USA "Camelot Mead" made by Oliver Winery, Bloomington, Indiana, USA White Winter Winery , Iron River, Wisconsin, USA "Bunratty Mead" made by Bunratty Mead & Liquer Co Bunratty, Co. Clare, Ireland Bartholomews Meadery, Denmark, Western Australia Stonewall Vineyards Pyment, Concord, Virginia, USA. "Moniack Mead" made by Highland Wineries Inverness Scotland Lurgahsall Winery, Petworth, West Sussex, UK. [1], Lindisfarne, North East England, UK. [2], Huddersfield,England, UK. [3], Norfolk,England, UK. [4], Cornwall,England, UK. [edit] References Schramm, Ken; The Compleat Meadmaker; Brewers Publications; ISBN 0-937381-82-9; paperback, 2003 Kerenyi, Karl; Dionysus: Archetypal Image of Indestructible Life; Princeton University Press; ISBN 0-691098-63-8; unknown binding, 1976 Digby, Kenelm; The Closet of the Eminently Learned Sir Kenelme Digbie Kt Opened 1669; Prospect Books; eds. Jane Stevenson and Peter Davidson; ISBN 0-907325-76-9; paperback, 1997 Gayre, Robert and Papazian, Charlie; Brewing Mead: Wassail! In Mazers of Mead; Brewers Publications; ISBN 0-937381-00-4; paperback, 1986. [edit] External links Wikibooks Cookbook has more about this subject: Mead
MeadWorks.ca , A Canadian-based mead brewing club, resource, and Ezine. Gotmead.com , A huge site with over 1200 pages of mead-related info, along with a lively, but friendly Forum. A Friend In Mead General Interest East Cowdry Bootleggers A short history & homebrewing recipes. [5] Web site location for the venerable Mead Lovers Digest. Archives, FAQ, and information for subscribing to the digest are here. [6] Good site covering areas of general interest, also tasting notes and a searchable archive of the Mead Lovers Digest. [7] Apiary Honighäuschen at the Drachenfels with mead recipes RealBeer.com's Mead pages Retrieved from "http://en.wikipedia.org/wiki/Mead"
--------------------
Fair is Fair
|
daussaulit
Forgetful

Registered: 08/06/02
Posts: 2,894
Loc: Earth
|
Re: Brewing@home [Re: Konnrade]
#5652293 - 05/20/06 03:25 AM (17 years, 8 months ago) |
|
|
Quote:
Konnrade said: What about contamination?
If you just pour honey into warm tap water, I'd think you're just bound to grow lots of things that aren't yeast.
So? If you open up a can of soda and leave it out you're just bound to grow lots of things that aren't yeast.
Like I previously stated, the water content of honey is really low, so pathogens don't survive. Even the Egyptians have been known to put honey on their wounds to prevent infection.
Secondly, if your going to make mead, your going to add yeast. A packet of brewers yeast will contain hundreds of millions of yeast cells, and certain companies will have over 1 billion cells as their pitching rate. Yeast has a tendency to overrun all other microrganisms that might grow. A prime example is beer. While beer is fermenting or after its fermented, any sort of infection or contamination will not cause any serious harm if it is consumed.
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
|
So, essentially, I can skip the process of boiling the must and preserve some of the subtler flavors?
If that's the case then it would even save me a lot of hassle, too. I'll try that the next time I start some mead 
Well, perhaps I'll just keep making Metheglin instead of a basic mead. I want a chance to work on the amounts of spice. This time the cinnamon is a bit too strong, but if I can correct that I think that the mix of cinnamon, cloves, and allspice could come out pretty nicely.
--------------------
I find your lack of faith disturbing
|
daussaulit
Forgetful

Registered: 08/06/02
Posts: 2,894
Loc: Earth
|
Re: Brewing@home [Re: Konnrade]
#5654871 - 05/20/06 10:58 PM (17 years, 8 months ago) |
|
|
dry yeast over the years have become a lot better. If you want to take out any insurance, you can use a few extra packets of yeast for a faster and more complete fermentation.
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
|
in my honest opinion liquid yeast is a waste of money except when it comes to beer. Just buy lavlin yeast for meads or wine. down the road you can experiment with liquid piss.
also its not just yeast consuming contamination, you are also creating alcohol every day that passes it goes up some..which makes it more and mroe...well you get it.
the key is to get a quick and fast fermentation, and DON"T let it foam over...this is where ALOT of contaim can happen...leave lots of head space...then after fermentation dies down you can add water or honey to get it up.
and if you are just starting out..i DO recommend boiling your must. It is very disappointing to make a batch only to find out months later its ruined. A batch can look like its fermenting well and everything....then when you taste it hmm hmmm bacteria!!!
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
Edited by makaveli8x8 (05/21/06 01:01 AM)
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
|
I've made some shitty mead in the past...
what kind of flavor would bacterial infection produce?
--------------------
I find your lack of faith disturbing
|
Corporal Kielbasa

Registered: 05/29/04
Posts: 17,235
|
Re: Brewing@home [Re: Konnrade]
#5656246 - 05/21/06 12:59 PM (17 years, 8 months ago) |
|
|
Honey is a natural anitseptic that has been used for thousands of years.
How do you think raw honey can stay in a hive for years without growing funk?
ok the dirty dozen contaminants and flavors
Acetaldehyde = green apple scent
Acetic = vinegar aroma
Cheesey = over oxedised hops
Chlorophenol = smells like medical tape
Diacetyl = butter
DMS di-methyl sulfide = vegetal aroma
oxidized = paper, wet cardboard flavor/aroma
goaty/seaty = lactobacillus bacteria
phenolic = smells like burnt circuit board
skunks= comes from light hitting disolved hops particals
solvent = produced by yeasts at high temperatures
|
Brainiac
Rogue Scientist


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
|
|
You can save the yeast that is on the bottom of the fermenter and use it over and over . With time it will have its own house flavor some off flavor can be good in some beers. Like lac bacterial that products a sour beer. It's the same lac bacterial that gives sour dough it's flavor. Some people use use ganger for it's wild yeast in beer.Some people can' the name of the tribe but thy crew the grain up and spit it out to make some kind of beer.I don't thank thay worry about bacterial infection . A like to use the some of the old yeast form beer etc. and use in the sour dough starter.
--------------------
Fair is Fair
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: Konnrade]
#5656776 - 05/21/06 03:34 PM (17 years, 8 months ago) |
|
|
Quote:
Konnrade said: I've made some shitty mead in the past...
what kind of flavor would bacterial infection produce?
i guess something along the lines of rotten eggs, the mead i made had peaches in it so it tasted like rotten peaches lol. its just nasty and undrinkable you will know it when you get it.
a good mead should taste good with a hint of honey, and purhaps a alcohol burn to it...no off flavors should be present...but i usually have so much stuff in it its hard to tell anyways....use blueberrys...they have lots of tannin...just dump about 2 lbs into bottom of your container before fermentation or after for one gallon batch.
p.s. putting fruits in after fermentation will produce a MUCH more fruity drink...fermentation eats alot of the tasty stuff away.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
Edited by makaveli8x8 (05/21/06 03:35 PM)
|
Corporal Kielbasa

Registered: 05/29/04
Posts: 17,235
|
|
fyi peaches suck at brewing. If you want a peach flavoured brew its best to use apricots.
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
Re: Brewing@home [Re: Konnrade]
#5657492 - 05/21/06 06:36 PM (17 years, 8 months ago) |
|
|
I sampled mine just now, and the flavor isn't exactly nice, but it's palatable.
It has a definite cinnamon flavor, as well as a slight but obvious alcohol burning.
To be honest it doesn't taste much better than Miller Light, and I hate Miller Light.
--------------------
I find your lack of faith disturbing
|
Brainiac
Rogue Scientist


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
|
Re: Brewing@home [Re: Konnrade]
#5657513 - 05/21/06 06:43 PM (17 years, 8 months ago) |
|
|
find some peach flavour ex homebrawing srores have tham
--------------------
Fair is Fair
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: Brainiac]
#5657728 - 05/21/06 07:37 PM (17 years, 8 months ago) |
|
|
the key to good mead, or any good wine for that matter is aging in oak...since most cann't afoard barrels, buy oak cubes. age in them for about 3 weeks or more. It makes a MAJOR difference. GL
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
|
Should I just toss the mead into a clean 1-gal container with some oak cubes after I rack it?
--------------------
I find your lack of faith disturbing
|
Brainiac
Rogue Scientist


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
|
Re: Brewing@home [Re: Konnrade]
#5658175 - 05/21/06 09:35 PM (17 years, 8 months ago) |
|
|
About an 1/4oz or less will do more will give it to much of an oak flavour and steam for 20 mits before you do this and save them to add to the naxt mead/beer Becase, thay will have yeast in them,but don't steam them just add to the wort after it's cool down(you can tall by placing the back of you hand to the fermenter if it's cool then add the oak cubes. you wont have to by yeast over.
--------------------
Fair is Fair
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: Brainiac]
#5659059 - 05/22/06 02:27 AM (17 years, 8 months ago) |
|
|
if you buy oak "cubes" from a relyable source you shouldn't steam them first...just rinse them off with non chlorine water....also you should use non cholorine water for best tasting wines too.
just rince cubes off then dump in the container you ahve wine in...you don't have to rack..you can add them anytime you want. when you are done with them rinse them off and throw immeditly into anothor batch or freeze them. you may want to steam them after this point up to you, i heard it kinda ruins them thow.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
Brainiac
Rogue Scientist


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
|
|
To use, rinse with water and steam sterilize in a vegetable cooker for 20 minutes, and add to fermenter. These are toasted for a crisper oak character. Unlike cubes which take a few weeks to impart flavor, oak chips impart their flavor relatively rapidly in beer. Use 1 to 2 oz. per 5 gallons, leaving the chips in contact with the beer for at least 8 days. Produced from American oak which has a slightly more aggressive flavor than French oak chips . http://www.williamsbrewing.com/
--------------------
Fair is Fair
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: Brainiac]
#5662222 - 05/22/06 10:23 PM (17 years, 8 months ago) |
|
|
yeah chips you do want to steam, but not cubes.
p.s. im told cubes are much better but thats just my opinion.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
Re: Brewing@home [Re: Konnrade]
#5666069 - 05/23/06 07:18 PM (17 years, 8 months ago) |
|
|
Fermentation is slowing down a bit, and I can't taste any detectable sugar flavor when I sample the brew.
Should I rack it just when fermentation gets slow, or should I wait for it to stop bubbling completely?
--------------------
I find your lack of faith disturbing
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: Konnrade]
#5666083 - 05/23/06 07:21 PM (17 years, 8 months ago) |
|
|
till it stops, then throw it in the fridge next to the eggs for a week. then rack it.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
|
actually you don't HAVE to wait till it completely stops bubbling...it depends on what your going to do with it.
usually when you get about one bubble about every mintue its time to rack.
if your going to rack, then add cubes and age...there's no problem go for it.
but if your wanting to bottle it...you have to make sure that yeast is dead(usually when it stops bubbling...but it can stop and then restart and it may be in bottle at this point...BE AWARE bottles explode) or the sugar is completely gone(scientificly).<---you need a hydrometer. well you prob know that anyways.
the key to wine and mead, its just make it, then forget about it...and while you wait...make more lol. soon you will realize you like this hobby and like mead...and you will be wishing you had more.
the key is good receipes. ME personally ive only made one stright mead..it was my first...could have messed it up..but i didn't like it at all(altho i didn't add oak either)(also many DO like them). Its when you add fruit that you start to notice the potential you can make mead taste like anything you want.
but a stright mead is prob the best thing to start with..experiment later on with other batchs...just add the oak and then taste about 2 weeks later...then once a week after that until you deside you got enough oak..then rack again.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
Edited by makaveli8x8 (05/24/06 01:43 AM)
|
Brainiac
Rogue Scientist


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
|
|
I just pour it out of the fermenter and drink
--------------------
Fair is Fair
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
Re: Brewing@home [Re: Konnrade]
#5672072 - 05/25/06 09:50 AM (17 years, 8 months ago) |
|
|
I'm racking it today, and using coffee filters to filter the spices out of it (they've imparted their flavor, no sense leaving the particles in it.
All I can say is DAMN... those powdered spices will completely clog a coffee filter before you can say "drunk"
At this rate, it would take 2 dozen coffee filters to finish racking 1 gallon of mead
--------------------
I find your lack of faith disturbing
|
ohmatic
searcher


Registered: 02/28/04
Posts: 6,742
Loc: europe
|
Re: Brewing@home [Re: Konnrade]
#5673403 - 05/25/06 03:10 PM (17 years, 8 months ago) |
|
|
whatabout pre-filtering it through metal sieves ? t get the bigger parts out ?
--------------------
MONOTUB tek HEATBOMB tek RIP #cultivation! ....can't associate? well FUCK U !
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
Re: Brewing@home [Re: ohmatic]
#5673690 - 05/25/06 04:31 PM (17 years, 8 months ago) |
|
|
I don't think big parts are the problem... I think it's all the really tiny parts that sink down into the filter and coagulate in the openings.
The yeast I used has fairly poor flocculation, so no doubt there is a decent amount of yeast helping to clog the filters, as well.
--------------------
I find your lack of faith disturbing
|
Brainiac
Rogue Scientist


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
|
Re: Brewing@home [Re: Konnrade]
#5673749 - 05/25/06 04:46 PM (17 years, 8 months ago) |
|
|
Must of the suff sinks down to bottom of the fermenter.
--------------------
Fair is Fair
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: Brainiac]
#5675877 - 05/26/06 03:23 AM (17 years, 8 months ago) |
|
|
yeah i take it you don't have a hose and racking cain? its um...kinda bear essencial. coffee filters...lol there for coffee man! just pour stright water threw it...still take your a day to do one gallon.
a racking cain will keep the majority of all the shit out, provided you use it right....basicly your just suck up everything between the bottom and the top...and you leave about half inch of wine behind...its a tad wastefull but well worth it...then afterwords throw them leftovers in fridge and it will make it all settle to bottom...and you can drink stuff on the top.
p.s. do not underestimate puttign your wine into the fridge...it makes all the shit sink.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
|
Alas, I haven't bought a racking cane yet 
And, I seem to have lost the nice clean length of vinyl tubing that I used to siphon with.
I'm thinking I might just use a turkey baster, it's not like this batch of mead isn't going to turn out mediocre anyways.
Next time around, I'm using a decent recipie, and decent equipment.
--------------------
I find your lack of faith disturbing
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: Konnrade]
#5677353 - 05/26/06 02:35 PM (17 years, 8 months ago) |
|
|
ok ok for a real cheap setup, go to micky d's, and ask them for about 20 or 30 straws.
then put the ends on the straws into each other like you did as a kid im sure. now you have some cheap tubbing.
next take a plastic lid to a 2 liter bottle. Drill a hole in the top slightly smaller than your straw hose. next take aluminme foil and wrap a couple times around the lid. Then take a needle and put many many holes in the bottom of it. Then slide your straw hose a little ways into the lid threw drilled hole.
NOW you have a poor mans racking cain!
slide it in so that the lid is about a quarter inch above the yeast at bottom. next tape straw to the container so it doesn't move for now.
then syfon.
when you get to the end tip jug on its side and position lid and hose to get the last drops.
p.s. you might want to use some tap on all the connections on your hose as well so it doesn't fall apart.
if lid gets plugged up or anything just shake it gentlly...also ive never tried this before but im assuming it will work?
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
|
p.s.s. i just remembered i had a dream about your mead..did you put anything that resembled black pepper in it? i was dreaming you put it in the fridge and i was watching these black specks fall to the bottom slowly...thats all i remember hah
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
|
Haha... pepper in mead? Never! I would think that would be pungently offensive in flavor.
What I'll do instead of getting straws is just buy some more vinyl tubing. Ace hardware is just around the corner, it's only a 30 minute trip to walk up there, buy something, and come back.
I'll head down there tomorrow and get that taken care of
--------------------
I find your lack of faith disturbing
|
Corporal Kielbasa

Registered: 05/29/04
Posts: 17,235
|
Re: Brewing@home [Re: Konnrade]
#5684944 - 05/28/06 10:45 PM (17 years, 8 months ago) |
|
|
Chillies in beer is pretty damn fine!
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
|
I'm not a big fan of spicy things. Mostly it's because I hate sweating, and unavoidably spicy foodstuffs will make you sweat.
--------------------
I find your lack of faith disturbing
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: Konnrade]
#5691570 - 05/30/06 05:31 PM (17 years, 7 months ago) |
|
|
actually im not positive about this but putting hot spices in alcohol over time i think the "hot" part goes away..and leaves a nice taste behind...but it could take a year or more.
but for beer well i guess it would go bad by then, but for wine.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
|
By the way, does anyone have an idea of where I might buy 25 pounds of honey without spending a fortune?
--------------------
I find your lack of faith disturbing
|
Brainiac
Rogue Scientist


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
|
Re: Brewing@home [Re: Konnrade]
#5691901 - 05/30/06 06:39 PM (17 years, 7 months ago) |
|
|
Try this website or you could take up the hobby of beekeeping (you get lots of honey and help out the bee's #'s).Some home brewing store are cheater also look in Sam's,Costco warehouse's has a good price on honey. http://glorybeefoods.com/gbf/
--------------------
Fair is Fair
Edited by Brainiac (05/30/06 06:39 PM)
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: Brainiac]
#5691918 - 05/30/06 06:43 PM (17 years, 7 months ago) |
|
|
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
|
yeah i want to get into beekeeping myself. But there seems to be a lot you have to do first in regards to supplys, laws, and setup.
not to mention ive never been stung by a bee or anything related to one.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
Brainiac
Rogue Scientist


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
|
|
There are beekeeping clubs in evey state
--------------------
Fair is Fair
|
CptnGarden
fuck this site
Registered: 05/13/04
Posts: 11,945
Last seen: 14 years, 9 months
|
Re: Brewing@home [Re: Brainiac]
#5693202 - 05/30/06 11:27 PM (17 years, 7 months ago) |
|
|
So about 4 or 5 days ago, I boiled some water and a bunch of sugar (maybe 3 cups?) in a pot on the stove, along with two cans of halved apricots in heavy syrup. Once the fruit was reduced to a goop, I strained into my isopropyl swabbed 5 gal bucket. I then added 2lb's (all I could afford) of orange blossom honey into the mix, and put the lid on to cool.
My Setup is a 5 gal bucket with a "Leak-Tite" lid. I drilled a hole in the lid just slightly small than my tubing, so its already a snug fit, but to make things shweeter I added some glue to the top of the lid only. This was allowed to dry a few days prior.
Once cooled I added 1/4 packet of yeast (probably only a little over a gallon worth of mead), and put out in a shed to brew. I'll post pics in a few days, or whenever I get the time.
Once its done fermenting, im going to soak dried apricots and cranberries in it, then strain and bottle.
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
Re: Brewing@home [Re: Konnrade]
#5693285 - 05/30/06 11:44 PM (17 years, 7 months ago) |
|
|
I'm seriously considering just making some cheap, heavily alcoholic hooch.
Boil water, mix in large quantity of sugar, pour into 5-gallon fermenter. Allow to cool, add yeast. When done fermenting, distill until desired potency is acheived.
Viola, cheap, foul-tasting alcohol for the sole purpose of getting shitfaced.
--------------------
I find your lack of faith disturbing
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: Konnrade]
#5693806 - 05/31/06 04:12 AM (17 years, 7 months ago) |
|
|
i take it you have a reflex still and not a pot still currect?
i seen some peeps on here explaing how to use wormwood with 190 proof threw a pot still...but he failed to mention to never try it with anything other than 190 proof.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
|
I don't currently have any kind of still, but it wouldn't be hard to build a reflux still. I just need a lot of copper tubing and I'll be set. I've got plenty of room for it, as well.
I could most likely cannibalize the heating element from an old drip coffee machine, then bolt that into a 5-gallon bucket, and attach the column and condenser through the top of the bucket lid.
--------------------
I find your lack of faith disturbing
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: Konnrade]
#5698977 - 06/01/06 10:05 AM (17 years, 7 months ago) |
|
|
well im considering starting an all-grain beer batch. I would start another thread but i just assume all the beer guys are already in this one.
so here's the deal, im clueless how to do all-grain.
ive been here http://www.howtobrew.com
it gave me general idea but left me with lots of questions still.
here's what i think i know, currect me or add to it please.
_________________________
1. boil 5 gallons water 2. add grain to boilling water 3. hold at currect temp for 1 hour to tired to look back but i already think this differs from the website.
4. so then i have like 6 gallons of water(sparge) so i slowly drain the mash into a bucket as i add this sparge water. then i recycle it all back threw a few times to get all the stuff out of the grains right?
then im done?
according to that website: i remember something about 6 gallons and i end up with 8 gallons total but somehow it all fits in a 6.5 gallon carboy with 1.5 gallons of headspace....god im so confused.
so if you cann't help me out with that, anyone got some good all-grain receipes?
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
Corporal Kielbasa

Registered: 05/29/04
Posts: 17,235
|
|
You need to crush the grain so that the starches leach out better. You also need to sparge the grain to rinse off sticky goodies. Secondary fermentation is needed to clarify the beer. Lots of cloudy things float aroud in it. Adding more sugar or malt before botteling also helps out a lot.
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
|
the sugar before bottling is to produce carbonation, is it not?
--------------------
I find your lack of faith disturbing
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: Konnrade]
#5702150 - 06/01/06 11:42 PM (17 years, 7 months ago) |
|
|
yes it is. i know how to brew beer, just not "all-grain". but i think ive learned alot last past hours, found a few guides here and there.
just the part that throws me off is how i boil and steep all the grains for an hour(so there already sitting in 3-4 gallons of water).
and then it says to sparge with 6 gallons more of water....so then afterwords i will end up with like 8 gallons of must.....how do i get from 8 gallons to 5 gallons???somethin im missing most likely.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
|
Boil it down?
--------------------
I find your lack of faith disturbing
|
Corporal Kielbasa

Registered: 05/29/04
Posts: 17,235
|
|
use less water during the initial boil, use less water to sparge, use the water from the first boil for the first sparging then use a couple gallons repeatedly the second sparge then rinse it off with a gallon of clean water. Try to use withing six gallons and if you need to boil it down to under five, then ace it with your hops process.
Sugar at bottling adds carbonation but it also help the beer condition further clarifying your beer. Though you will have yeast sediment on the bottom. But thats OK its good for you
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
|
oh dam i just got done finishing my first all grain brew...OMFG WAS THAT A BITCH AND A HALF + A HALF.
i think i musta started at around i cann't even remember now but im guessin 10 pm last night....its now almost noon the next day now and i just finsihed.............. <--count em thats how many hours.
at first i thought i fucked up cuss my gravity was really low like 1.030 comming out of the mash...given it was kinda hot still 120 F so maybe 1.040.
but eventually after boiling it came up to 1.050.
i tasted often, it tasted way to blane before the bittering hops. once i added them it tasted awsome. Then i added teh aroma hops and i thought they totally fucked it up...it still tasted good, but not even close to what it did.
anyways im whipped.
<--passes out.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
|
holy smoke is this thing fermenting. woke up to this hissing sound like a gas leak on a stove. bubbles flowing threw the valve like water. it had just begun to foam over, i pull the little red thing off teh top and it erupes like a volcano.
so now i go make a blowoff tube.
oh and part of the reason it took me so long to make this batch of beer is becuase i was extreemly cheap.
for a mash tun, i drilled about a million holes in a bottom of bucket and dropped it into another bucket. it worked extreemly well i might add.
boiling 5 gallons of water three times on a stove top was very time consuming as well. i know i didn't need that much but wanted to be sure.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
Edited by makaveli8x8 (06/07/06 08:44 PM)
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
Re: Brewing@home [Re: Konnrade]
#5724671 - 06/07/06 09:35 PM (17 years, 7 months ago) |
|
|
By the way... say I wanted to use table sugar, or karo syrup, and just brew up an amount of plain alcohol, to be distilled into fairly potent ethanol for purposes other than consumption; what kind of proportion of sugar to water OR corn syrup to water would I want to start with?
--------------------
I find your lack of faith disturbing
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: Konnrade]
#5724715 - 06/07/06 09:44 PM (17 years, 7 months ago) |
|
|
i used to know that. i think corn syrup would end up being to expensive but i might be wrong.
there's a website called like www.homedistiller.org it has a section called recipes or some shit last time i went there...it gives you great ideas for the kind of alcohol you want to distill...should be just the anser you need.
edit: oh and you will want either a good wine yeast or distillers yeast to handle high alcohole.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
Edited by makaveli8x8 (06/07/06 09:45 PM)
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
|
well blegh, I just used the wine yeast, and didn't save the sediment.
I wonder if they even sell distiller's yeast to the public here in the US... moonshining is illegal, after all.
--------------------
I find your lack of faith disturbing
|
Brainiac
Rogue Scientist


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
|
Re: Brewing@home [Re: Konnrade]
#5725643 - 06/08/06 02:51 AM (17 years, 7 months ago) |
|
|
try mead yeast
--------------------
Fair is Fair
|
makaveli8x8
Stranger

Registered: 02/28/06
Posts: 21,636
Last seen: 7 years, 7 months
|
Re: Brewing@home [Re: Brainiac]
#5725816 - 06/08/06 05:28 AM (17 years, 7 months ago) |
|
|
they do sell distillers yeast online and its legal because people use it not for distilling but for making lots of alcohol to mix with drinks and stuff. check the big names like midwest supply, northern brewer, shit there was another one cann't remember now.
the better yeast you use the more sugar you cn use to the same cup of water...so you won't have to distill as much to get same amount of alcohol.
but you don't HAVE to use distillers yeast, there are some good wine yeasts that can do just as well as distillers yeast.
and if you just use sugar and water you will want to add some nutrients for the yeast or they will die soon.
--------------------
  We were sent to hell for eternity Ø h® We play on earth to pass the time Over-population the root of all Evil-brings the Elites Closer to the gates.
Edited by makaveli8x8 (06/08/06 05:29 AM)
|
Brainiac
Rogue Scientist


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
|
|
You could use yeast nutrient to help out.Mead yeast has a high alcohol 23%, before it kills self with the alcohol
Has anyone tired to make Sake(rice wine)?
--------------------
Fair is Fair
|
Konnrade
↑↑↓↓<--><-->BA



Registered: 09/13/05
Posts: 13,833
Loc: LA Suburbs
Last seen: 8 months, 25 days
|
Re: Brewing@home [Re: Brainiac]
#5727430 - 06/08/06 04:09 PM (17 years, 7 months ago) |
|
|
I've been curious about sake... it seems like it would be easy to make, but I bet it's harder than it seems.
--------------------
I find your lack of faith disturbing
|
daussaulit
Forgetful

Registered: 08/06/02
Posts: 2,894
Loc: Earth
|
Re: Brewing@home [Re: Brainiac]
#5727515 - 06/08/06 04:33 PM (17 years, 7 months ago) |
|
|
Quote:
Brainiac said: You could use yeast nutrient to help out.Mead yeast has a high alcohol 23%, before it kills self with the alcohol
Has anyone tired to make Sake(rice wine)?
I bought the spores and everything for it, but its a huge pain in the ass and haven't had the time to get around to it. You need to steam like 4# of japanese rice. It has to be steamed for some reason. Then you have to put these spores called koji-kin on the rice that has been cooked and cooled. Then you have to incubate it for like 14 hours at around 100F while you stir it every 30 minutes until this white mold with a cheese aroma starts growing on it. After that you just top it off with water and put in sake yeast. You just let it ferment out until the gravity stabilizes. Then I'm sure there's straining, stabilizing, and clarifying.
|
daussaulit
Forgetful

Registered: 08/06/02
Posts: 2,894
Loc: Earth
|
|
Quote:
makaveli8x8 said:so here's the deal, im clueless how to do all-grain.
check out the links in my sig.
|
CptnGarden
fuck this site
Registered: 05/13/04
Posts: 11,945
Last seen: 14 years, 9 months
|
|
ok so my airlock stopped bubbling. does that mean my yeast is done brewing? can i soak dried fruits in it for a week and then strain and bottle?
|
daussaulit
Forgetful

Registered: 08/06/02
Posts: 2,894
Loc: Earth
|
|
Yeast fermentation can go on for months if your making mead, though an airlock that has stopped bubbling is a good indication that fermentation is slowing down. You need a hydrometer to see if the gravity readings have stabilized. If you can wait, I would wait up to a week, rack the liquid off the yeast into a new container, then add the fruits.
|
CptnGarden
fuck this site
Registered: 05/13/04
Posts: 11,945
Last seen: 14 years, 9 months
|
|
well it had been brewing about 2-3 weeks. the bubbling of the airlock had stopped about 4 days ago. im only brewing a 1 gallon batch, maybe just a tad over. where should I get bottles to bottle with? would asking restaurants and bars and stuff for excess bottles be a good idea? I can buy corks at ACE hardware. I left the mead in its brewing container, and just threw the dried apricots in. we will see what happends, I dont see much happening other than a loss for flavor if I was wrong for doing so, and the flavor doesn't mean so much to me as the sacrement of drinking and knowing I birthed it.
|
Brainiac
Rogue Scientist


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
|
|
Look for Galosh beer bottles(the kind with white tops)you won't have to buy a bottler(just the seal's).If used/new wash (take off the rubber part),than using Dawn soap with a baby bottle bush,after they have been washed real good.Put them in the oven at 250F for about 15:00-30:00 min late cool. While the bottles are in the oven, boil some water and put the rubber seals in to the water,let cool. wash you hand good than just pour in to the bottle.
Or you could save a lot of time, and just dink it out of the fermenter. Like they did before the 1500's. Mead hang overs are so much fun! 
--------------------
Fair is Fair
|
CptnGarden
fuck this site
Registered: 05/13/04
Posts: 11,945
Last seen: 14 years, 9 months
|
Re: Brewing@home [Re: Brainiac]
#5732246 - 06/09/06 09:27 PM (17 years, 7 months ago) |
|
|
I went down to this wine store and this lady gave me a whole crate (probably 9 or 12 bottles), and a huge bag of corks, some with twist-wires and some without. is it ok to add a couple tablespoons of sugar to each bottle for carbonation? or will it explode in a regular wine bottle?
|
Brainiac
Rogue Scientist


Registered: 04/29/06
Posts: 13,259
Loc: 與您的女朋
|
|
You will wake up to a very sad nose of you bottles exploding and a mass. If you are going to carbonate your mead ,use beer bottles they can with stand the carbonation psi better then wine bottles.
--------------------
Fair is Fair
|
CptnGarden
fuck this site
Registered: 05/13/04
Posts: 11,945
Last seen: 14 years, 9 months
|
Re: Brewing@home [Re: Brainiac]
#5732455 - 06/09/06 10:17 PM (17 years, 7 months ago) |
|
|
ok. then should I just bottle without adding sugar? or is it still gonna pop?
|
daussaulit
Forgetful

Registered: 08/06/02
Posts: 2,894
Loc: Earth
|
|
Its not really good that the mead is still sitting on that yeast. After fermentation has completed, the yeast will eventually autolyze itself, basically start cannabalizing. You will get terrible flavors like burn rubber and meat.
As far as adding sugar to carbonate, mead can be still, pettilant, or sparkling. For beer, the amount of sugar you add depends on the type of sugar, the temperature of the bottles when it is conditioning(carbonating), size of the container and volume of the beer.
For a 12oz bottle of beer that will be kept at 70F with a desire of 2.2-2.5 volumes of CO2, it comes to about 2.1 grams of corn sugar per 12oz bottle. If your using a 750ml, the amount of sugar to volume will be even smaller. Depending on the alcohol concentration, there is a possibility that it won't even ferment out because the yeast has died. Also I would highly recommend that you do not try to carbonate mead in wine bottles. If your going to the store and pick up a bottle of wine, they are all still. Anything carbonated, such as champagne or prosecco is corked and caged. You will have to cage your wine bottles if you want to try to carbonate.
|
CptnGarden
fuck this site
Registered: 05/13/04
Posts: 11,945
Last seen: 14 years, 9 months
|
|
how do I sepparate from the yeast? turkey baste it off the top into another container or strain into another container? sorry im somewhat new to this.
|
Jfisher
fungusaficionado


Registered: 05/24/05
Posts: 1,093
Loc: Sealand
Last seen: 14 years, 9 months
|
|
Your goal is to keep the yeast out of the secondary fermenter. Too much turbulence will raise the sediment into your mead, so use the turkey baster if that's the best thing you've got. Ideally, you'd want to use a racking cane with a hose. Try not to make too many bubbles when squirting it into the other container, you'll want to avoid oxidation.
-------------------- Any information written above is purely fictional. Any images do not belong to the owner of this account.
|
CptnGarden
fuck this site
Registered: 05/13/04
Posts: 11,945
Last seen: 14 years, 9 months
|
Re: Brewing@home [Re: Jfisher]
#5738176 - 06/11/06 02:27 PM (17 years, 7 months ago) |
|
|
ok I turkey basted it off the top and disposed of the other stuff, can i transfer back to the old fermenter or should I just leave it in its new home? its new home doesn't have an airtight lid by the way. I used white champagne yeast, and it definately smells like white wine. but it has a different smell to it also, like blush or white grenich, the boxed wines.
|
daussaulit
Forgetful

Registered: 08/06/02
Posts: 2,894
Loc: Earth
|
|
Doesn't matter. As long as the vessels are clean you'll be fine. I would probably avoid retransferring, unless you have a CO2 tank to purge the container.
|
CptnGarden
fuck this site
Registered: 05/13/04
Posts: 11,945
Last seen: 14 years, 9 months
|
|
this isnt a bump, its more comparable to yeast starting back up.
but anyways, thats was lame, now on to business.
I tasted my mead and it tastes AWESOME. real apricot-like flavor, nice burn, delicious, other than the white wine bite it has to it. When should I bottle it? its been sitting in this vessel since my last post.
|
|