Thread: Anybody heard of mead?

So like the recipe I was reading that ultrasound guy sent all the makings n the bucket work for a while before bottling,, ,, so. I get that, the vent caps on the bottle that release the pressure should take care of breaking then,, cool. And any old wine bottle will work, that's cool , but those bottles with the ceramic cap are cool. Tc

Oh and before you bottle, You put a clean straw into your mead. Put your thumb on one end and thief a strawful to get a taste before you bottle.
This way you can taste the fruits of your labor, and compare how the flavors blend over time. Kinda like chilli.

My recipe, in details, as it is and as it brews on my tropical temperature:

The smelling-good stuff (infusion): Cook powdered Cola nut or nutmeg and pulp of passionfruit or cashew on water until it turns a heavy infusion (about 1/2 hour is ok). Let the thing cool down and filter until no suspension is visible. Must have some color, but not be turbid.
For a liter:
200g honey (I use 2/3 european honey and 1/3 dark honey of american native bees (Mellipona). The native honey is more acidic and gives some wood/grassy notes) and infusion to complete 1L.
Mix it until all honey dilutes.
With pasteurized honey, you must add a teaspoon of dryed beer yeast, but with native bees honey it is not necessary (but needs more time to brew).
Transfer the mixture to the bottle, leaving an air space on top to cushion the pressure by gasses elasticity.
Put the cap/cork/lid to assure it will not fly with the increasing pressure. (tie the thing with string, or wire, or whatever).

Move the bottles to reactor, lock it and leave it alone (I allow my yeasts to make a hot and moist love and procreate three weeks here, with mean room temp. about 25oC.). Albeit all the fun, the reactor IS NECESSARY. It not only avoid mess/damage/shrapnel on eyes and a cork on the ceiling, but also provides enough insulation to avoid sudden thermal variation and keep the yeast cells gangbanging confortably - they are very sensible and like privacy for their bacchanal - leave them alone).

You can allow some gas scape with airlocks, and keep the thing safer, or assume the risk of an exploding bottle sometimes but assure a super-fizzy booze just keeping the bottles locked up, as champagne wine. Just two ways to get a nice beverage.

Do not brew on larger than 1 L bottles. Less content, less s**t.

Note the elegance of the hi-tech apparatus.

Not only have a heard of Mead, I make it. I popped on this section of the forum to see if anybody else was talking about wines, and there this thread was.

Does anybody know if their are rules about self promoting a website through this section? Or do I need to put a post in the "Vendors Corner" ??

Pretty funny this thread ressurection. Just started to make this semester's batch. The mighty funky reactor is on duty again.

Not a brewer myself, but I'd love to try some actual mead. When I teach the epic poem "Beowulf" to my English IV seniors, some of the action takes place in what the Anglo-Saxons called a mead-hall, where the warriors of course drank their mead while listening to the old sagas. I'm sure I would like it!

Originally Posted by ScoutHikerDad

Not a brewer myself, but I'd love to try some actual mead. When I teach the epic poem "Beowulf" to my English IV seniors, some of the action takes place in what the Anglo-Saxons called a mead-hall, where the warriors of course drank their mead while listening to the old sagas. I'm sure I would like it!

I'm actually a legit winery, and have some actual practicing "vikings" for customers. They do love their mead!

. . . . . .