From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Mead recipes?
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Thu, 27 Aug 1992 20:51:23 GMT

In article <WELCH.92Aug27162009@sacral.cis.ohio-state.edu> welch@sacral.cis.ohio-state.edu (Arun Welch) writes:
>In article <1992Aug24.131425.18541@progress.com> schuldy@progress.COM (Mark Schuldenfrei) writes:
>
<stuff deleted>
>
>Anyway, here's my recipe for cyser (mead made with cider instead of
>water).
>
>5 gallons apple cider (it helps to use a relatively tart cider)
>5 lbs honey light honey.
>2 sticks cinnamon
>about 3/4 tablespoon of cloves
>champagne yeast
>
>Sterilize the cider. Reserve 2 gallons in fridge, and put the other
>three in a pot. Heat gently, but don't boil. When it get's hot, slowly
>add the honey, stirring all the time so that it doesn't stick to the
>bottom of the pot. Keep it just below boiling, and skim off the scum
>from the surface until it pretty much stops producing anymore (I've
>never had the patience to take it all the way until it didn't foam
>anymore, does it ever do that?). Throw in the spices and let sit
>overnight/6 hours. Put it in a primary (large plastic bucket) along
>with the reserved cider and yeast. In about 2 to 4 days the really
>active fermentation should cease, at which time I rack it into a
>secondary (5-gallon glass carboy). Throw on a fermentation lock, then
>let it sit. I rack it every 3 months, and taste it. When it reaches a
>point that I'm happy with (about a year and half), I bottle it and
>then let it age in the bottle for another year to year and a half
>(ain't delayed gratification fun!). It's fascinating how the flavor
>keeps changing, sometimes all you can taste is honey, sometimes it's
>apple, sometimes it's spice. Eventually they all blend together. The
>result is a bit on the dry side, I think this year I'll try out
>montrachet yeast instead.

I have a few questions, most of which are brewing related:
(I haven't started brewing yet but have been reading up on it,
and there seems to be conflicting advice in the books)

(1) I guess I shouldn't use a glass carboy for the active
fermentation.  But do I let the plastic bucket sit open
to the air and risk contamination or do I close it off
and risk mead everywhere (would I use a fermentation lock)?

(2) When you rack it every 3 months, do you alternate between the
glass and plastic or do you have two glass carboys?  How long
can the mead stay in the plastic without developing an off taste?

(3) Before bottling the mead, do you prime it?  (I guess it
does depend on whether you want it bubbly or not)

(4) Is there a problem with contamination from the air when
you let the honey/cider/spice mixture sit overnight?

(5) Why do you let the mead age in the carboy?  Does the fermentation
really take that long?  Could it age in the bottle instead?

(6) Once bottled, do you store the mead in the 'fridge or in a
cool dark place?

(7) If you want to brew other stuff you need a lot of carboys
right?

(8) Where do you find room to put all the equipment?


Ok ok.  All these questions were brewing related.

Thanks,
Julie
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