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General Interest > Culinary Arts, Gardening and Brewing
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mead - first batch
    #6505679 -

in brewing my first batch of mead...

so far it's OK... i used water+honey, no yeast food...

it's exciting to see the bubbles.. ;P


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Re: mead - first batch [Re: brshroomer]
    #6505738 -

The first time I made a gallon of clover and banana wine it bubbles so much the first night that 1/4 of it had spilled over onto the kitchen floor, and the ants had already started thier drunken party :cool:
I'd like to try some mead.
Does anyone know if mead ages well? I'd love to whip up some jugs of it and throw it in the cellar for a cold night ten years down the line

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Re: mead - first batch [Re: Kerbouchard]
    #6506853 -

mead is best aged a year or more. I'd say go for it!


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Re: mead - first batch [Re: brshroomer]
    #6507439 -

Good luck to you. I started my first batch of mead about a week ago. So far so good. Waiting is the hardest part.

Hopefully yours will go fine although I have heard that sometimes yeast has problems getting enough nutrients from honey alone that stuck fermentations happen. If it was me I would add some yeast nutrient to it just in case and shake it good to oxygenate the batch. It may finish sweet otherwise but that may be what you're going for?

My first batch was had oranges, cinnamon stick, a clove and of course honey. I started a second batch a day later with elderberries, blueberries, red and black raspberries. It is fermenting like crazy now! My next batch will probably be like yours, honey and water- a traditional or "show mead" as some call it.


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Re: mead - first batch [Re: Kerbouchard]
    #6507447 -

Kerbouchard said:
Does anyone know if mead ages well? I'd love to whip up some jugs of it and throw it in the cellar for a cold night ten years down the line


Not only does mead age well, but you're actually supposed to age it.

You can consume it immediately after it's properly bottled, but if it's aged for a few months or a couple years it becomes much better. Slow meads are not ready for consumption for about 1-2 years... fast meads are generally consumed within a short amount of time after being bottled.


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Re: mead - first batch [Re: zorbman]
    #6507556 -

yeah...i was going for a traditional mead...

i heard about stuck fermentation...I'm trying to oxygenate it well at least... if it turns out sweet, i don't really care much..the point is that i was dying to try mead for some time, and nobody sells it around here...so when i had the chance to make my own...

I'm so happy ;P


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Re: mead - first batch [Re: brshroomer]
    #6507633 -

Yeah I'm the same way. You can't buy mead in my state- it is illegal to buy or sell. So I realized the only real way I was going to be able to taste some was to make my own. From what I hear what you make yourself is as good or better than store-bought mead anyway.

My first batch is from a recipe that is supposed to be drinkable in only two months. It tastes better with age but I wanted to wait as short as possible for my first. It is also supposed to be fool-proof and since I'm new to this I figured that'd be the way to go.

My next batch will probably be like yours- just honey, water and yeast. How long has yours been going and how much fermentation are you getting? (bubble in airlock every X seconds?)


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“The crisis takes a much longer time coming than you think, and then it happens much faster than you would have thought.”  -- Rudiger Dornbusch

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Re: mead - first batch [Re: zorbman]
    #6508956 -

I changed my mind and decided to not do the traditional mead since I learned today it would take a long time to be ready. At least one year and better is eighteen months or two years. Evidently the melomels are ready more quickly so I will stick with them for now.


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“The crisis takes a much longer time coming than you think, and then it happens much faster than you would have thought.”  -- Rudiger Dornbusch

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Re: mead - first batch [Re: zorbman]
    #6509202 -

Zorbman, the trick is to get the hang of it and then make a whole bunch of it over a period of time, so that you after a long while make fresh batches, but can take batches from your wine cabinet that have sat on the shelf for long enough.

Make some medes for longtime storage between making melomels for the short term.


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