3 September 2006

Mead #3: Orange Blossom

Posted in we are drinking beer at noon on tuesday at 4:57 pm by indecisive79

So I’m a month late for this. The official national day to make mead is the first Saturday of August. Well, I started last night with the starter, so I’m exactly a month (well, a non-leap year February) late. I’ve meant to make mead for quite awhile. I tried a very half-hearted attempt to make some a few years ago (using Sourwood honey from the Smoky Mountains which I bought while waiting for my mom’s car’s breaks to stop smoking (I’m pretty sure it wasn’t something like this that gave the mountains their name)), but that failed miserably; I also tried to dry out some mead that someone gave me several months before that (fermentation had stalled while it was still way too sweet, and he was moving away and didn’t want it so he gave it to me to see if I could save it), which also didn’t quite work out either; those of you who go way back may remember that this was the glass bottle that was sitting in the corner when I was hosting small group. So I consider this my first real honest attempt at making a mead (even though I’m numbering it “3”). I’ll probably split the mead into multiple kinds after a couple weeks worth of fermentation to experiment with different ways of spicing (or not) the mead. If you want a brief but photographically illustrated lesson on how to make mead (it’s terribly simple), check out a friend’s recent brew.
Also, this is my first time using a starter while brewing, following hot on the trail of the first time I’d used a starter to make bread (kalamata and sun-/oven-dried tomato ciabatta) last week.

It’s also occurred to me that I’ve had a number of alcohol-related posts recently; I swear that’s not all I think about, and I’ll get to other stuff later.

————

Orange Blossom Mead

Starter:

Red Star Premiere Cuvee yeast

1/4 tsp yeast nutrient

1/4 tsp yeast energizer

1/4 cup Campbell Apiaries orange blossom honey

about a cup of water

Mead:

Starter

2 tsp yeast nutrient

2 tsp yeast energizer

~10.5 lb Campbell Apiaries orange blossom honey

about 4 gallons of water or so (enough to reach the desired gravity)

Info for brewing geeks like me:

Made starter @ 4:00 p.m. on 2 Sept, made mead @ 3:30 p.m. on 3 Sept.

original specific gravity (SG) = 1.080

expected final SG = 0.992 (if this yeast behaves like it has in my wines)

expected alcohol content (by volume) = 11.6%

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3 Comments »

  1. DC said,

    You know, I do vaguely remember that.

    Also, is there anyone else that reads this that even would remember that?

  2. indecisive79 said,

    If The Spirit ever finds his way over here (I don’t think I’ve told him about the site, but then again, I never told you either), he might remember, and a couple friends from out of town might also remember the carboy full of mead, though they were never at small group. But there shouldn’t be anyone else that I still talk to much.

    P.S. (unrelated to former comment) The airlock on my mead has started bubbling, right on schedule.

  3. […] for some sensation, we are drinking beer at noon on tuesday at 12:11 am by indecisive79 Update from this post from September:  Make that first-place award winning Orange Blossom […]


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