This one has been going about 2 months. Fermentation is almost stopped. The recipe author says it can go until the fruit sinks, so I'm waiting for it to sink. DAMN YOU FRUIT!!!!NamelessStain wrote: 1) Orange clove mead (same one as Ana is making) - 3 Gallon, D47 yeast
Both of these have been racked once. Fermentation is almost stopped. I think they'll be getting bottled this weekend.NamelessStain wrote: 2) Orange clove mead - 3 Gallon, 1116 yeast
3) Apple pie cyser - 3 gallon, whatever yeast was on the recipe
Both of these have been racked once, I'm thinking 1 more week and they get bottled. Fermentation has slowed down a lot.NamelessStain wrote: 6) Basic Sweet Mead - 1 gallon, can't remember yeast - friend came over wanting to see how I was doing it
7) Basic Sweet Mead - 1 gallon, can't remember yeast - friend came over wanting to see how I was doing it
8) Basic Sweet Mead - 1 Gallon, damn friends need to stop coming over to learn how to make mead
9) Sweet Raspberry Mead - 1 Gallon. yeast D47, recipe (see below)
10) Sweet Raspberry Mead - 1 Gallon. yeast D47, recipe (see below)
I saw the raspberries when I walked through Sam's Club. Grabbed a bunch since they were on sale with the intention of making jelly. I "accidentally" dropped them in a carboy instead.
11) Pumpkin Mead - 6 Gallon, recipe (see below)
x) Basic Sweet Mead - 3 Gallons, yeast x, Neighbor is having a son (or just had a son, so I need to get making it)
x) Basic Sweet Mead - 6 Gallons, yeast x, Friend is having a daughter (just waiting on a phone call to start the batch)
The following recipe is from Storm The Castle at ( http://www.stormthecastle.com/mead/mead-recipes.htm )
Sweet Raspberry Mead (Makes 1 Gallon)
Yeast: EC-1118 (1 packet)
1 Gallon Spring Water
4.5 pounds wildflower honey
1.5 pounds red raspberries
The juice from 1 lemon
The juice from 1 lime
3 Tablespoons of strong english tea
1 teaspoon of yeast nutrient
Pretty straight forward instructions for this mead. Was the food ingredients before using and crush the raspberries. I froze them for a day before using them so they would break down and release their flavor easier. I thawed them out for the morning, crushed them and added them when I made the mead in the afternoon. Simply add all the ingredients into your mixing carboy then pitch the yeast. Leave extra headroom at the top of the bottle because all the ingredients will cause extra bubbling.
This is a nice seasonal mead with a beautiful orange color and makes 1 gallon.
Yeast: D-47 Lalvin
3 pounds of clover honey
1 gallon of spring water
12 ounces of pumpkin
1/2 teaspoon of cinnamon
1 twist of orange peel which is about 1/5th of the total orange peel
Easy to do: Add all your ingredients, stir vigorously then pitch your yeast and aerate for five minutes.