Do you like mead? (Sora-related)Follow

Mead is wonderful and dynamic as beer. So many different possiblities with fruit/herbs. I'd like a connection.

Also i don't want to Bragget but my friend melomel is great if you can't decyser what to drink. Of course I've been known to dabble with metheglin so don't take my word for it.





sorry puns are hard in the morning.

Yes honey is slow to ferment but if you're going for a simple mead it is a snap to make.
Two pounds honey/gallon of H20. campden/yeast nutrient. Let it work for 1~2 months rack it off the lee's and let it sit for another 10.
Bottle it as you would beer if you want sparkling, otherwise however you want. (Use honey again for secondary fermentation. None of that nasty dextrose crap!!)



Or try it with ginger!

I don't think I have it in me to wait 6 months.

My dad used to brew his own beer. I may have to see if he's down for making a batch of mead.

I am certainly trying this, perhaps today.

So I went ahead and started Sora's prison mead today.

After shaking for about 8 minutes (honey didn't want to dissolve):


2 Hours later:

Straight meads aren't really too prone to oxidization but with the addition of certain fruit it can be a little more risky. If you went with lemons or oranges however the ascorbic acid is an anti-oxident so that should help. If you're worried about it you could use Wine preserver. It makes a layer of CO2 above the must to keep O2 out.

Yes strawberry would work. ANYTHING you can think of can be added. I once made a jalapeno mead that was really incredible. I would cut the strawberrys up into chunks and make sure they're washed. They have a fairly mild flavour compared to honey so don't be afraid to add lots. 1 : 1 ratio with the honey or a little more should be good.
I would suggest getting an actual fermentation pale with an airlock. Sometimes with fruit (and always with aggressively fermenting things like beer) I would use a large tube the fits into the hole in the lid fed into a bucket filled with water. This is basically a large scale airlock often called a 'blowoff' tube.

Edit: added link to blowoff tube example

Edited, Aug 9th 2011 8:49am by Peimei

yeah toss in 3 limes.
Also all a fermentation pail is is a food grade bucket. Drill a hole in the lid and your done. I don't know about were you are but if there is a "brew on premises" store near you they will have a huge amount of wine pails. I always got mine from these places for about 2$/pail. you shouldn't pay more then 2$~5$ for an air lock and the blow off tube method is cheap as well. Household bleach works for sterilization and gingerale helps the yeast if you don't have access to yeast nutrients.

You put the lime in the coconut, and mix them both up? Put the lime in the coconut, then you feel better???

His computer is at the opposite end of his lair from the wombat release mechanism.

NEED I SAY MORE??