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Messages - robertpreed

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16
Other Fermentables / Re: Joe's Ancient Mead Recipe?
« on: December 03, 2011, 03:40:40 PM »
Well, brewed 3 gallons of it and on the advice of others, removed as much of the pith as I could and only used 2 cloves and not three. 

Fingers crossed.

17
We may have bitten off more than we can chew, but we will give it a shot.

1.   Bottle an Irish Ale
2.   Make 3 gallons of mead
3.   Brew an American Ale
4.   Smoke Chickens
5.   Have a beer and a cigar and relax and enjoy the warm weather.

1.  Check, no issues
2.  Check, no issues
3.  Check, no issues
4.  Did not do, FAIL
5.  You betcha.

18
We may have bitten off more than we can chew, but we will give it a shot.

1.   Bottle an Irish Ale
2.   Make 3 gallons of mead
3.   Brew an American Ale
4.   Smoke Chickens
5.   Have a beer and a cigar and relax and enjoy the warm weather.

19
General Homebrew Discussion / Re: Pics of recent brews?
« on: November 20, 2011, 07:52:11 AM »
And now I want a beer at 9am on a Sunday.

Good job guys!

20
Other Fermentables / Re: For Meads, Pasturized or UnPasturized?
« on: November 17, 2011, 09:01:14 AM »
Thanks!

I've seen several killer bee nests here in Houston, maybe I should sent my friend to go gently collect honey from their nests..... :D

21
Other Fermentables / For Meads, Pasturized or UnPasturized?
« on: November 17, 2011, 07:16:20 AM »
I plan on making 3 gallons of the "Joe's Ancient Orange Mead" and it calls for honey.

Do I want pasturized or unpasterized for mead?   The recipe does not call for adding any campden tablets, or any other type ingredients.

Thanks all.

P.S.   My guess is unpasterized (that you mix with warm water to "pasturize it" yourself) as on the Norther Brewer website, under Meads its has two unpasturized honeys listed.

22
Yeast and Fermentation / Re: Well, I guess I better brew something...
« on: November 17, 2011, 07:10:14 AM »
That picture brought a tear to my eye.

An envious, jealous tear.

23
Other Fermentables / Re: Joe's Ancient Mead Recipe?
« on: November 16, 2011, 03:40:51 PM »
Yeah, I was wondering about doing just 1 gallon as I would probably REALLY like it, then have to wait 3 or more months to have more and that thought filled me with sadness.

I was thinking of doing 3, and maybe 5 gallons.    I have a 3 gallon carboy that I have never used, so I thought this might be a good time to use it.

And yeah, the cloves would be cut way back for me as well.

24
Other Fermentables / Re: Joe's Ancient Mead Recipe?
« on: November 16, 2011, 02:09:18 PM »
I'm guessing the "not a bad little mead" comments are from SGA forums.

Inspite of my first taste of mead being one made from this recipe, I saw the potential and continued on to become a big fan of meadmaking.

You did not like the taste?

25
Other Fermentables / Re: Joe's Ancient Mead Recipe?
« on: November 16, 2011, 10:57:36 AM »
Cool guys, thanks.

I think I'll make this right after thanksgiving and then let it sit for 2-3 months and see what I got.   I think it will be hard waiting on it.   Fortunately, that is what beer making is for.....filling up all that time and keeping your mind off it.

26
Other Fermentables / Joe's Ancient Mead Recipe?
« on: November 16, 2011, 08:52:30 AM »
As my Ale is sitting in secondary waiting to be bottled after Thanksgiving, I was talked into making some cider for my non-beer drinking friends.   Taking the advise on a previous CIDER thread and what I found via google, I am going to make an apple cider, tart cherry, honey cider on Friday.

Someone else pipes up, "hey, what about making wine or mead?".   Living in Houston, we do not have cellars/basements and without getting a FOURTH fridge, making wine would be impractical.  However, looking around at mead recipes, I see that mead would be totally practical.

I've seen a lot of references to "Joe's Ancient Mead Recipe" and most of the comments in various forums seem to be, "not a bad little mead".

Has anyone tried it or are they any comments from the more experienced mead folks out there?   I was thinking this might be fun to try one gallon.

Thanks.



Ancient Orange Cinnamon & Clove Mead

This is one I have shared before but it may have got lost in the rebuild. It is so simple to make and you can make it without much equipment and with a multitude of variations. This could be a first Mead for the novice as it is almost fool proof. It is a bit unorthodox but it has never failed me or the friends I have shared it with. Wikdwaze, you might like this one better than your Chancers since it will be both sweet, complex and tastey.

1 gallon batch

3 1/2 lbs Clover or your choice honey or blend (will finish sweet)
1 Large orange (later cut in eights or smaller rind and all)
1 small handful of raisins (25 if you count but more or less ok)
1 stick of cinnamon
1 whole clove ( or 2 if you like - these are potent critters)
optional (a pinch of nutmeg and allspice )( very small )
1 teaspoon of Fleismanns bread yeast ( now don't get holy on me--- after all this is an ancient mead and that's all we had back then)
Balance water to one gallon
Process:

Use a clean 1 gallon carboy

Dissolve honey in some warm water and put in carboy

Wash orange well to remove any pesticides and slice in eights --add orange (you can push em through opening big boy -- rinds included -- its ok for this mead -- take my word for it -- ignore the experts)

Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water. ( need room for some foam -- you can top off with more water after the first few day frenzy)

Shake the heck out of the jug with top on, of course. This is your sophisticated aeration process.

When at room temperature in your kitchen. Put in 1 teaspoon of bread yeast. ( No you don't have to rehydrate it first-- the ancients didn't even have that word in their vocabulary-- just put it in and give it a gentle swirl or not)( the yeast can fight for their own territory)

Install water airlock. Put in dark place. It will start working immediately or in an hour. (Don't use grandma's bread yeast she bought years before she passed away in the 90's)( Wait 3 hours before you panic or call me) After major foaming stops in a few days add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while.

Racking --- Don't you dare
additional feeding --- NO NO
More stirring or shaking -- Your not listening, don't touch

After 2 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that) (You are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and syphon off the golden nectar. If you wait long enough even the oranges will sink to the bottom but I never waitied that long. If it is clear it is ready. You don't need a cold basement. It does better in a kitchen in the dark. (like in a cabinet) likes a little heat (70-80). If it didn't work out... you screwed up and didn't read my instructions (or used grandma's bread yeast she bought years before she passed away) . If it didn't work out then take up another hobby. Mead is not for you. It is too complicated.

If you were sucessful, which I am 99% certain you will be, then enjoy your mead. When you get ready to make a different mead you will probably have to unlearn some of these practices I have taught you, but hey--- This recipe and procedure works with these ingredients so don't knock it. It was your first mead. It was my tenth. Sometimes, even the experts can forget all they know and make a good ancient mead.

Enjoy, Joe

27
Other Fermentables / Re: Dare I ask, "What About Mr Beer" Cider Kit?
« on: November 15, 2011, 03:48:08 PM »
Thanks guys, I'm gonna give it a try....... after all, what goes better in 70 degree winter days in Houston than a hard cider?


28
Other Fermentables / Re: Dare I ask, "What About Mr Beer" Cider Kit?
« on: November 15, 2011, 08:39:46 AM »
The Mr. Beer kit is just apple juice concentrate. You can buy that at the grocery store for a lot less money. Or, even better...

Get two gallons of fresh cider. Put in a fermentor with 1/2 a packet of Red Star Premier Cuvee wine yeast (rehydrated). Place the fermentor in the coldest part of your house while it ferments for 1-3 weeks.

It's that simple?

29
Other Fermentables / Dare I ask, "What About Mr Beer" Cider Kit?
« on: November 15, 2011, 06:54:04 AM »
Surprisingly, not all my friends like beer (I know, I should reconsider my friends) and some have asked me about brewing something like hard cider in addition to beer.

The variety of recipes I see on this site (that were very carefully put together in a very useful manner) and from google have a wide range of ingredients and techniques.   Most of them call for making 5-6 gallons of the stuff which is far more than I want to make for something as a side project.

I looked at Amazon.com and I see that Mr. Beer makes a cider kit that makes 2 gallons at a time.  Now I imagine the Mr. Beer kit to Cider is as the Mr. Beer kit is to beer.   That is, there will be some things that you will want to adjust from their standard recipes.

Has anyone tried using their kit and does it produce a passable hard cider?

Thanks.

I really just want to brew 1-2 gallons at a time.

30
General Homebrew Discussion / Re: Extract Kit Boil Volume Question
« on: November 14, 2011, 02:52:24 PM »
What if you boiled just water, any specialty grain tea and hops for say 30-45 minutes then added extract only for the last 15-30. That should significantly reduce coloring shouldn't it?

That's kinda the way NB has you do it.  In the kit for the extract version of my rye IPA they have you steep the grains, then add 1/3 of the extract.  Hops to schedule and the other 2/3 of the extract 15 min. from the end of boil.

Yeah, a lot of the kits has partial boils for the extract.   The irish blonde did not and I was wondering how a brown preboil wort was going to make a blonde beer.   That did not add up to me, but hey, blonde/red....... I like them both.    Wait, we are still talking about the beers, right?

I did not know that if I boiled more volume, I would need to decrease the hops to keep the finished product in the same IBU range.   That's interesting.

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