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Just this week got a kit to make mead, takes about 7-14 days, requires 2lbs of honey. Ambrosia Farm Blackberry mead kit purchased at the annual Bonnie Brae Scottish games event down here.
Just this week got a kit to make mead, takes about 7-14 days, requires 2lbs of honey. Ambrosia Farm Blackberry mead kit purchased at the annual Bonnie Brae Scottish games event down here.
I've never made mead, but have home-brewed beer for a number of years. Everything I've read regarding mead says it takes many weeks to ferment out properly and many more weeks after that to age/condition properly. So just an FYI.
Its might be drinkable after 7-14 days, but it might taste like honey-flavored lighter fluid.
Maybe some bona fide mead makers can weigh in on this, but I also know that the beer kits do that same thing and low-ball the amount of time it takes for beer to be done and ready to drink.
I'll let you know how it goes. Would hate to waste 2lbs of honey.
I have a ancient mead formula somewhere that takes a year or more.
Bottled meade varries as well. Bunratty Meade form Ireland was pretty good. Bartlett Mead Wine from Gouldsboro is a decent drink but I believe is just honey tinted wine vs fermented honey as most of the meads I came across.
I always lay my longbow and arrows across the table before I pour a goblet of meade.
My experience has been that mead does take 6 months or longer to ferment, and ferments better with the bottom yeasts at lower temps.
However it is possible that with the new GMO turbo-yeasts, you might be able to finish fermenting sooner. Those yeasts are super fast, they will accept much higher specific-gravity, and they will run to much higher alcohol percentages.
If it is a turbo-yeast I would be concerned about the off-alcohols. While all yeasts will produce a tiny percentage of methanols and bytols along with the ethanol, it is my understanding that turbos will produce a higher percentage of the 'off' alcohols. Those off-alcohols are commonly linked to hang-overs. The only practical method of removing them is to remove them as a 'fore-shot'.
I tried mead years back at a beekeepers meeting. Not all that impressed with it.. but that's just me(ad).... here I use it in my morning tea... biscuits (with bakewell of course) enjoy it.... love the different flavors you get... never know how it will taste...
A friend of mine is into beekeeping in a pretty big way. He gave me four pints of fresh honey he just extracted. It was VERY nice of him. However my limited use of honey in the kitchen extends to putting some on an English muffin or a spoonful in hot tea. Any suggestions on using Maine honey???
I did some research and discovered that it is due to the presence of knotweed and buckwheat in this area. I may need to pay more attention to when the knotweed is in 'bloom' and harvest our honey before they bloom to avoid blackening our honey. Otherwise we will simply be producing black honey.
[and to anyone else with bees, I did candle it, it does not have a red wine tint. It is black]
A friend of mine is into beekeeping in a pretty big way. He gave me four pints of fresh honey he just extracted. It was VERY nice of him. However my limited use of honey in the kitchen extends to putting some on an English muffin or a spoonful in hot tea. Any suggestions on using Maine honey???
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