Thursday, March 11, 2010


Okay, it is official... I am insane.

For christmas I got a Mr. Beer home brew kit and have made some really good beers.... A West Coast Pale Ale that is light and citrusy and a High Country Canadian Draft which is mellow and nice.

This got me thinking about mead.... I have always been a little curious about it and I do make my own strawberry vodka, peach vodka and blueberry vodka....

Today I got the urge to make mead bad enough I went to the local brewery supply store and bought 2- 6 gallon carbouys, and all of the equipment to make, rack, ferment and store mead....

I ended up making these two recipes:

Joes Ancient Orange Cinnamon Clove Mead

Filled 6 gallon carbouy to just under top line

3 ½ gallons water
2 large naval oranges cut into 16ths then halfs
3 medium/small naval oranges cut the same
3 pinches nutmeg
5 cinnomon sticks
4 cloves
18 lbs clover honey (1.5 gallons)
½ cup loosely packed Sunkist raisins
2 packets fleschmans baking yeast (4.5 oz)
2 tsp Fermax nutrient

Chocolate Mead

Filled 6 gallon carbouy just under top line

8.2 oz Nestley quick milk mix 25% reduced sugar
8 oz Hershey’s chocolate syrup
18 lbs clover honey (1.5 gallons)
3.5 tsp acid blend
5 tsp Fermax nutrient
1 pack D-47 yeast

The chocolate mead is my own variation of the Lady Bridget version here: and a few other recipes....
The biggest issue with the chocolate meads is that they take 1-2 years to be mellow and good and not bitter from the cocoa.... so just like a wine, I will have no clue if it is good for a LONG, LONG time.... They also call for back sweetning where you add honey or sugar after fermentation, I used a yeast that stops fermenting at around 13% ABV, so there should be plenty of honey left....

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