CreamyGoodness
Well-Known Member
Hi all,
First time mead maker here. I followed that guy Yooper's recipe for "Joe's Ancient Orange Mead" to the letter except I made some changes:
Instead of 1 clove I used 32. I like cloves.
I scrubbed the orange peel and then cut the orange in 123 pieces using my sterilized Slap Chop.
Instead of bread yeast, I used a starter I made with Nottingham Ale Yeast, 2 slices of pumpernickle and K1117.
Instead of 3.5 lbs of honey, I used 3 pounds of brown sugar and a pound of Karo syrup (I live in Possum Cornhole Flats Arkansas and honey is expensive here).
Instead of a dark closet, I have it under a strobe light in my Hot Chicks Room.
Should I rack this after 45 minutes? My airlock just bubbled...
Thanks in advance.
First time mead maker here. I followed that guy Yooper's recipe for "Joe's Ancient Orange Mead" to the letter except I made some changes:
Instead of 1 clove I used 32. I like cloves.
I scrubbed the orange peel and then cut the orange in 123 pieces using my sterilized Slap Chop.
Instead of bread yeast, I used a starter I made with Nottingham Ale Yeast, 2 slices of pumpernickle and K1117.
Instead of 3.5 lbs of honey, I used 3 pounds of brown sugar and a pound of Karo syrup (I live in Possum Cornhole Flats Arkansas and honey is expensive here).
Instead of a dark closet, I have it under a strobe light in my Hot Chicks Room.
Should I rack this after 45 minutes? My airlock just bubbled...
Thanks in advance.