On 9/9/07 10:25 AM, in article vfUEi.244354$ firstname.lastname@example.org,
I have seen a couple but I hope things liven up. A newbie here who has just
bottled my second beer and am fermenting my third. Looking to make a holiday
brew from a kit with some additional spices next. Starting to get interested
in all-grain also. Found a 10 gallon cooler at a yard sale yesterday and am
making plans to retrofit it for brewing.
My 5th (a honey porter)is in secondary now...and I'd love to get into
AG, but don't have the space right now.... I DO have a 2 car garage that
hasn't had room for a car in 20 years, so at least I've got 'potential'
On 9/9/07 1:56 PM, in article 6lXEi.50737$ email@example.com, "Shanghai
My third is in secondary and is a Honey Hefe Weizen.
I have a great space so I am lucky. It is an abandoned basement laundry area
(laundry is now 1st floor) so sink, drain etc. is all there. I've been
cooking beer on the back porch but I am considering a vent system to bring
it all inside.
On Sun, 09 Sep 2007 13:56:06 -0500, Shanghai McCoy
I've been brewing for a while. I haven't done much over the summer but
I do have a mead that's waiting to be bottled soon. Friends gave me
some apples and crabapples that I intend to juice and make cider on
the lees of the mead. Should be fun. I also make beer but not all
"Akbar" mashed a fist into the keyboard:
A word of advice concerning cider - allow plenty of time for maturation.
In my experience, at least 12 months is required. Treat cider more like
wine than beer for best results.
Mead! I've never even tasted it, but the mention of it makes me
thirsty..... been reading about meadmaking, and everything seems
straightforward enough... the only problem I might have is... patience!
I'd like to start with a traditional still, then a blackberry..
If you're thinking about mead you have to jump over to the meadmaking group.
Therer are a LOT of people who are more than happy to help out, including
I had only tasted one commercial mead before I tried making one and the one
I had was terrible. My homemade is MUCH better. I found an easy beginner
style recipe on the newsgroup. You want, I'll post it.
Patience is helpful thiough not required. A frequent poster there, Dick
Adams rarely ages his and it hasn't killed him yet.
I also do beer and wine, just depends on mood and time frame.
The main reason there hasn't been much traffic is that most of us have been
brewing more than reading...
Just needed someone to spark the conversation(G)
Hi, Derric. There doesn't seem to be a whole lot of activity on any of
the brewing newsgroups. I think the sporge flood on r.c.b. was a little
bit of a set-back, and people are still busy with a lot of things. I
know that a lot of brewers slow down during the hot weather, although
I've brewed a number of batches over the summer. Things should start
picking up pretty good very soon. We're approaching what I've always
considered peak brewing season -- at least for me. Also, beside the
suggestion about the other brewing newsgroups, I think you will find a
lot of activity on non-usenet brewing forums -- private bulletin boards
and mailing lists. I'm subscribed to over 30 mailing lists, so even
when one slows down I can almost always find some good activity.
Bill Velek - PERSONAL sites =
You got it. Exactly as I copied it from the webpage. It isn't mine, I'm
not taking credit.(Standard Disclaimer so the owner doesn't get pissed)
I changed the yeast to WLP720, I've been doing this kind of thing WAY too
long to use bread yeast. I also used nectarines, oranges and blood oranges
for the fruit.
I made a 3 gallon batch, it's still young, but it's GOOD.
The simpler, the better.
And now, the recipe...
Joe Mattioli created this recipe for the newbie mead-maker. However, even
well-seasoned mead-makers enjoy making and drinking it. This will yield a
melomel ready in eight weeks or so (although mine took longer, about 12; I
think because I made it at the end of the winter and it was sitting in a
cold kitchen). The recipe departs from all accepted wisdom, but follow the
instructions exactly and I promise that you will have a delicious product at
the end. Note that, as we have been discussing, this quick recipe results in
a sweet mead. Thanks to Joe for permission to post.
Joe Mattioli's Ancient Orange and Spice Mead
It is so simple to make and you can make it without much equipment and with
a multitude of variations. This could be a first Mead for the novice as it
is almost fool proof. It is a bit unorthodox but it has never failed me or
the friends I have shared it with. (snip)...it will be sweet, complex and
1 gallon batch
3 1/2 lbs Clover or your choice honey or blend (will finish sweet)
1 Large orange (later cut in eights or smaller rind and all)
1 small handful of raisins (25 if you count but more or less ok)
1 stick of cinnamon
1 whole clove ( or 2 if you like - these are potent critters)
optional (a pinch of nutmeg and allspice )( very small )
1 teaspoon of Fleishmann's bread yeast ( now don't get holy on me--- after
all this is an ancient mead and that's all we had back then)
Balance water to one gallon
Use a clean 1 gallon carboy
Dissolve honey in some warm water and put in carboy
Wash orange well to remove any pesticides and slice in eights --add orange
(you can push em through opening big boy -- rinds included -- its ok for
this mead -- take my word for it -- ignore the experts)
Put in raisins, clove, cinnamon stick, any optional ingredients and fill to
3 inches from the top with cold water. ( need room for some foam -- you can
top off with more water after the first few day frenzy)
Shake the heck out of the jug with top on, of course. This is your
sophisticated aeration process.
When at room temperature in your kitchen, put in 1 teaspoon of bread yeast.
( No you don't have to rehydrate it first-- the ancients didn't even have
that word in their vocabulary-- just put it in and give it a gentle swirl or
not)(The yeast can fight for their own territory)
Install water airlock. Put in dark place. It will start working immediately
or in an hour. (Don't use grandma's bread yeast she bought years before she
passed away in the 90's)( Wait 3 hours before you panic or call me) After
major foaming stops in a few days add some water and then keep your hands
off of it. (Don't shake it! Don't mess with them yeastees! Let them alone
except its okay to open your cabinet to smell every once in a while.
Racking --- Don't you dare
additional feeding --- NO NO
More stirring or shaking -- Your not listening, don't touch
After 2 months and maybe a few days it will slow down to a stop and clear
all by itself. (How about that) (You are not so important after all) Then
you can put a hose in with a small cloth filter on the end into the clear
part and siphon off the golden nectar. If you wait long enough even the
oranges will sink to the bottom but I never waited that long. If it is clear
it is ready. You don't need a cold basement. It does better in a kitchen in
the dark. (Like in a cabinet) likes a little heat (70-80). If it didn't work
out... you screwed up and didn't read my instructions (or used grandma's
bread yeast she bought years before she passed away) . If it didn't work out
then take up another hobby. Mead is not for you. It is too complicated.
If you were successful, which I am 99% certain you will be, then enjoy your
mead. When you get ready to make different mead you will probably have to
unlearn some of these practices I have taught you, but hey--- This recipe
and procedure works with these ingredients so don't knock it. It was your
first mead. It was my tenth. Sometimes, even the experts can forget all they
know and make good ancient mead.
A little more advice, don't use a carboy, the fruit is a B***H to get out of
it. Don't ferment it as hot as the recipe suggests, it's ok to wait awhile
longer. It's also a good idea to either crush or cut the raisins, they're
the yeast nutrient.
And the most important advice, HAVE FUN!!!
If it turns out as good as I think, just send me a bottle...(G)