So, about 10 gallons from 2 hives this year. I will get some pics up soon from the flowhive harvest. I have been trying to figure out what I want to do so I am going to make some mead! I am thinking 3 gallons, 1 peach, 1 blueberry, 1 cherry! I will let y’all know how it turns out. Anyone else try their hand at it? I have made lots of wine so same idea and I have all the equipment might as well try something new.
I’m thinking you get a heap of advice on making mead. I visited a place in NSW, Australia that was into making mead of different tastes I was legless when I was ‘sampling’. I have never had a go at making it myself.
A nice way of ‘value adding’ to honey if you have some to spare. Enjoy.
I never have enough honey to make mead. We are lucky in California if I get 20 or 30lb per hive. Many years I get nothing. Last time I put my honey on a local web site for sale, we ran out in under 24 hours!
If I did have extra, I would definitely try mead. I made wine with my father for years as a kid, so I know what you are talking about. There are some experienced mead-makers on the forum. @Rodderick, are you one of them? I have definitely seen recipes posted here in the last 3 years. Might be worth a try with the search tool to see what comes up.
Please let us know what you decide, and keep up updated when it has aged properly!
I ordered some yeast and nutrients! So all I have to do is have my wife dig out some carboys from under the house and I should be in buisness next weekend! The flow hive is at 9 quarts and still draining!
Dawn, I sold a bunch of our honey too. The stuff from the flow hive has a few floaters so I don’t mind using it for mead. Also, it is much darker than the honey from the traditional frames!
I started with a simple guaranteed recipe;
I really need to make some more.
Thanks @skeggley. I am going to experiment a bit, I am not much of a wine drinker anyway I like my beer so all that I make will most likely just be handed out as gifts. I am looking forward to trying something new to make.
I made my first batch this past winter using a few jars of last year’s harvest (my first year as a beek - my bees were strong and the Flow frames worked beautifully!). I stuck with a basic mead for my first attempt. Came out a little stronger than I’d have liked (I’ll probably use a less potent yeast next time), but I’m hoping it’ll mellow out with enough aging.
Which yeast did you use @BrianS? I ordered some D47
I used Lalvin K1-1116 at the recommendation of the guy who runs the local brewing supply shop. Has a tolerance of 18%, and my last reading had my batch at around 15%. If I could do it again I’d choose something with a lower potential like your D47. Although I’ve read that high alcohol meads can turn out great if they’re aged a good long time.
Wow, that sounds like sake-grade yeast, although rice wines use bacteria rather than yeast, if I remember right. Impressive stuff!
Ha, I’m not much into white wine either and am partial to a beer or six. I last made 4 batches and experimented with slightly altering the ingredients and I finished pouring 2 out after waiting a year to taste… My favourite tasted like a good port. My friends were amazed it was honey based as there was no honey hints. Great for a nightcap. Or two.
I guess what I’m trying to say is that I’m not experimenting so much now after waiting a year before finding out I stuffed up… Next batch will be back to the above linked one which, by the way, uses bread yeast.
Mead has to be one of the most underestimated alcoholic beverages… as with a few of the guys here, I also am not much of a wine drinker, but Mead is something else if made well. Winter in Australia is the best time for me to make the stuff, so all my carboys are bubbling away. I like to keep the temp under 20C (68F) if I can, just seems work better with our honey here… eucalyptus tends to leave some of their menthol flavours behind so it needs time to settle and mellow. Orange Blossom honey is a favourite for Mead and I am about to head off to the almonds for a beekeepers tour and pickup a few buckets while I am there. I like your choice of D47, its ferments to a good clean finish.
Looks great @Rodderick, I am pretty excited to give it a try!
Hey Sarge! Here’s a link to a great thread from ye olden forum tymes, in case you haven’t stumbled upon it:
Thanks @Eva I have been reading through them. There is an awesome YouTube channel called city-steading with Brian and Derica, and they make every kind of mead you can imagine. It is awesome, I watched about all their videos. I would totally recommend anyone making it to check out their channel. If I get my cast cut off on Thursday and get a boot I plan on making my first batch next Saturday!
and here I was thinking California was the land of milk and honey?