Joe's Ancient Orange Mead questions

[Ó Cairealláin]

So, I decided to make a foray into doing mead, and the ancient orange mead (http://www.moremead.com/mead_logs/Ancient_OCC.html) seemed like a simple easy first one. But now I'm worried I might have screwed it up because I brewed it on the 13th, and never had any real frenzied activity. It does bubble slowly, so it obviously is doing something, it's just the reciepe says "After major foaming stops in a few days", but I never had any foaming. I'm wondering if the fact that I boiled off some of the honey/water solution (because I had mixed the honey with too much water) might have done something to the honey.

[Ryanh1801]

humm not really sure, all I can say is mine fermented like crazy for days.

[Lerxst]

The only thing I'd imagine you did to the honey by boiling the water & honey mixture was to pasteurize it (and possibly change the flavor slightly).

I don't recall if mine foamed up or not....I do remember it chugging away for quite a while.

[Metabolic]

Honey seriously lacks FAN. You probably would have seen more activity with a little diammonium phosphate or similar in there.

[dagamore]

did you add the chopped up rasins to the mix? that is where most of the yeast food comes from and one of the reasons why it gets going so well.

[Ó Cairealláin]

did you add the chopped up rasins to the mix? that is where most of the yeast food comes from and one of the reasons why it gets going so well.

Hmm... the recipe didn't say to chop them, so I just put them in whole. Maybe that's why it's fermenting so slow.

[Lerxst]

Hmm... the recipe didn't say to chop them, so I just put them in whole. Maybe that's why it's fermenting so slow.


I didn't chop them either, just tossed em in whole and it fermented up fine.

[Red Dawg]

I didn't think Mead ferments as vigorously as beer, but what do I know I am on my first batch too.

[Ó Cairealláin]

I think I'll just be patient, and let it keep fermenting for a few months. After it clears up like the instructions say, I'll put it in some screwtop wine bottles I've got and let it sit for a little while longer.

[Lerxst]

I think I'll just be patient, and let it keep fermenting for a few months. After it clears up like the instructions say, I'll put it in some screwtop wine bottles I've got and let it sit for a little while longer.


I tasted it when it dropped clear and it was kinda grossly sweet and medicinal at the same time...kinda like a really honey-sweet orange cough medicine w/ bubble gum. It's been getting better with each passing week.

[Ó Cairealláin]

That sounds loverly. Maybe I should drink it all right away ;) I guess that's one thing that sucks about meads, you have to wait forever till it's ready.

On another note, does anyone know whether you should store mead on it's side, like wines, or upright, like beers? I'm guessing it doesn't really matter since it's not corked, but I thought I'd ask.

[Shenanigans]

I think you only worry about it being on its side if you cork it as you said. Other than that it should not matter.

[Ó Cairealláin]

Drinking some of my mead now. How much alchohol is in two pints? I think it turned out too cinamminy for my tastes. Next time I want to add some almond flavoring to it.

[Ó Cairealláin]

I'm stating so taste that medicinalmess that k4df4l mentioned. Yum!

[Lerxst]

My batch has mellowed out quite a bit over the last several months...just seems to need time to really come together. Still has a fruity bubblegummy thing but no so medicinal. I'm curious to experiment with some other fruits, spices and yeast but I'll prb wait until I get a better deal on the honey.

[nobble]

Meads usually take a minimum of a year and are best at around 4