3 replies to this topic

[SKubrick]

I made a mead once and the process took a year an a half. I swore I'd never do another one. That was... early yesterday I think. Anyway, I'd like to do something like this:1 - a little sweet, but only a little2 - has a fruit flavor, like apples or raspberries3 - doesn't take a year and a half to fermentSomething that has a pretty light taste, maybe even carbonated. I can adjust the flavor intensity by diluting I guess. I've never done a cyser or a melomel... never even tasted one actually.Can you suggest good recipes and/or commercial examples?Thanks!

[SKubrick]

Come to think of it I did have a Lambic, which was delicious, but it had hardly any alcohol (1.5%). I'd like this to have a good amount of alcohol. If it could taste like a Francois Lambic and have real alcohol, I'd be set.

[realbeerguy]

I just finished transfering and bottling a Joe's Ancient Orange that fermented and cleared in 4 months. (Made this for the favors for my daughter's wedding next month). Came out semi-sweet, low alcohol bite, cleared nicely. Left on lees for the 4 months. The keys to this batch were: controlled ferment @65 dF, High Test's Staggered Nutrient Addition, used D-47 not bread yeast as called in some of the Joe's recipies you might find in a search. This is a go to Mead that I recommend to those beginners who ask me to help them in starting mead making. Mine came in @ 15%, but you could adjust content accordingly.

[crankycat]

Grab Ken Schramm's book. Lots of helpful advice. Most my mead are ready for drinking in about 3-4 months. I have even won a few medals for them.