Joes ancient orange mead

[Gman20]

Anyone ever try this?...think im gonna give it a go...from what ive been reading it sounds like it should be made just like recipe states bread yeast and orange peels and all. Even tho it sounds weird

[MrBandGuy]

I bottled a version with blueberries. I haven't yet sampled it. My first mead. Should be about ready.


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[dbrowning]

Anyone ever try this?...think im gonna give it a go...from what ive been reading it sounds like it should be made just like recipe states bread yeast and orange peels and all. Even tho it sounds weird

YES
I tried it exactly as is except that I used Lalvin 71B-1122 about 3 years ago
I opened the last bottled last weekend.
It has always been very sweet, but very tasty.
And has gotten better with age
I ordered a 4oz pour of some high priced mead at a bottle shop and taproom a couple of weeks ago
$12 for 40z
Tasted VERY similar to mine

I have another 3 gallons that will be ready to bottle in a few weeks and I wont even taste it for a year
This time using Lalvin 1116

BTW ... Never got any orange flavor at all from the first one

[Gman20]

Yea the reviews im reading are sounding pretty good...cant wait to try it

[FrozenInTime]

I did one up per recipe bout 5 years back. Tried some over winter, not too shabby. I'm going to let it condition a few more years.

[Gman20]

Wow 5 years!!.... figure it would of reached its peak by then.

[FrozenInTime]

Wow 5 years!!.... figure it would of reached its peak by then.

It's like a woman, er, good wine. Only gets better with age. I've heard of 20 - 30 year old mead being great although I won't wait that long, er, live that long.

[Gman20]

hey guys....yea i know its been awhile anyway figured id give an update on this.....

so at first after maybe 8-9 months it was undrinkable to me, but now and im not really a wine drinker it has really mellowed out and doesnt seem too bad but it seems pretty strong and i could actuallt sip this a lil bit but will still give the rest more time


cheers guys

[mashani]

FWIW, when I used to make maple wine (mead made out of maple syrup, yes you can do that), without using a nutrient schedule, then for about a year it would taste like cheap cognac mixed with lighter fluid. By about 2 years it was good enough to drink if you wanted to but still screamed of alcahol. By about 5 years it was totally smooth and most awesome and very dangerous because you couldn't tell how much alcohol was in it until the alcohol told your liver so.

[Gman20]

yea thats where im at now it screams of alcohol...i guess im gonna have to let one sit for at least 4 more years to see what its like

[mashani]

FWIW, if you make a low alcohol mead, say 4-5%, and if you provide enough yeast nutrients / follow a nutrient schedule you can get something nice to drink a lot sooner.

IE what people these days call "session mead" but it's probably a lot more like what people would have made 1000 years ago because they made it to drink right away, not sit around for 5 years.