1 gallon:
3 1/2 lbs locally sources Clover honey
1 Large orange
1 small handful of raisins
1 stick of cinnamon
1 whole clove
1/8 tsp nutmeg
1/8 tsp allspice
1 teaspoon yeast
Ancient Orange Mead
- Thread starter BamaProud
- Start date
1 gallon:
3 1/2 lbs locally sources Clover honey
1 Large orange
1 small handful of raisins
1 stick of cinnamon
1 whole clove
1/8 tsp nutmeg
1/8 tsp allspice
1 teaspoon yeast
dralarms
Well-Known Member
Oh yea. That's some good stuff right there.
I still have half gallon of JAOM I made Oct. 2012. Haven't drank any of it in a while due to the Afib problem. 
Im intrigued at what im looking at . And need more info lol . What alchohol percent does that turn into ? Is it for sipping
dralarms
Well-Known Member
Mine ends up at about 12 to 13%, I don't follow that recipe exactly.CritterGitter":2fmakx17 said:
Mead is literally just fermented honey. Its probably the oldest Alcoholic beverage. It likely pre-dates beer/wine/whisky etc... since it can form naturally if/when a bee hive gets flooded. Spices and fruit are just additives for flavor.
https://en.wikipedia.org/wiki/Mead
Mine is usually about 13% Alcohol by Volume
OG = 1.13
FG = 1.03
ABV = 13.1%
https://en.wikipedia.org/wiki/Mead
Mine is usually about 13% Alcohol by Volume
OG = 1.13
FG = 1.03
ABV = 13.1%
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July 4th Day2:
Omega
Well-Known Member
What are the things above the stoppers, looks like something I'd like to try out.
dralarms
Well-Known Member
Omega":2z5wpavw said:
They're called bungs.
Omega":1xpdgx3u said:
Its an airlock to allow the Co2 to escape and not let any outside air in.
hangover from hell. the term "honeymoon" came from drinking mead and is supposedly an aphrodesiac.
dralarms
Well-Known Member
Oh I misread his post. Thought he was referring to the stoppers.BamaProud":1faxbhuo said:
BamaProud":1r536ku6 said:
That may carry wild yeast and infect the brew.
FTG-05":2y2arkxl said:
Intentionally infected brew something that I have not experimented with. Sour Beer is what it is called in the craft brew world. I have tried a couple and they are delicious, but from what I understand the margin of error is small and it isn't wise to re-use fermenters that contained sour beers.
duckriver
Well-Known Member
I tried mead for the first time in gatlinbrurg the other day. At a place called the savannah bee company. They have 5-6 different kinds you can buy or try. I was surprised at how good that stuff was. He said it's what the Vikings carried lol
19 days
Mead is excellent. When you mix honey with cider its called Cyser and with grape its called Pyment. Cyser is great and fairly easy to make. Just add honey in place of the sugar for your hard cider recipe. White pyment is another favorite. Just use white grape juice and honey.
why do they call it ancient? the norse didnt have oranges, lol.
dralarms
Well-Known Member
WTM":bdxagty0 said:
Cause Joe named it. It's actually called "JOE's ancient orange mead". I've got 10 gallons in secondary right now. :super:
The ancient part is the mead itself, I'm sure the ancient people flavored it with whatever spices and fruits they had available.
One Month:
BamaProud":3m204cs9 said:
they could have had oranges. i forget that they explored and traded in the far east as well.
7 weeks
Clearing nicely, you can see through it easily now.
Clearing nicely, you can see through it easily now.
Thanks for posting these updates, its interesting and so many doors can be opened when looking back in time. its hard to imagine but food and drink killed a lot of folks in the old days and there were some smart folks that figured out the best way to use something to keep food from being wasted.
In Medieval Europe people(even kids) often drank table beer(or small beer) because in many places it was safer than water. It was usually 0.5-3% ABV.
https://en.wikipedia.org/wiki/Small_beer
https://en.wikipedia.org/wiki/Small_beer
bigtex
Well-Known Member
Lookin good!!
Are you going to rack it off into a secondary or just let it finish in the primary?
Looks like it's going to finish off fine where it is.
BTW, I just ordered some supplies for my blackberry wine. I ended up with a little over 25 lbs of berries. I need to make another batch or two of beer before I start the wine because i'll be using the same equipment and the wine takes so much longer to finish.
Are you going to rack it off into a secondary or just let it finish in the primary?
Looks like it's going to finish off fine where it is.
BTW, I just ordered some supplies for my blackberry wine. I ended up with a little over 25 lbs of berries. I need to make another batch or two of beer before I start the wine because i'll be using the same equipment and the wine takes so much longer to finish.
I'll probably rack them together into a secondary for a few weeks and then bottle in 1/2 gallon jugs.
Day 1
Day2:
19 days
One Month:
7 weeks
3 months
Day2:
19 days
One Month:
7 weeks
3 months
