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Thread: Joe Mattioli's Ancient Orange and spice Mead recipe

  1. #1
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    Default Joe Mattioli's Ancient Orange and spice Mead recipe

    Joe Mattioli's Ancient Orange and Spice Mead

    It is so simple to make and you can make it without much equipment and with a multitude of variations. This could be a first Mead for the novice as it is almost fool proof. It is a bit unorthodox but it has never failed me or the friends I have shared it with. (snip)...it will be sweet, complex and tasty.

    1 gallon batch


    3 1/2 lbs Clover or your choice honey or blend (will finish sweet)
    1 Large orange (later cut in eights or smaller rind and all)
    1 small handful of raisins (25 if you count but more or less ok)
    1 stick of cinnamon
    1 whole clove ( or 2 if you like - these are potent critters)
    optional (a pinch of nutmeg and allspice.....very small )
    1 teaspoon of Fleishmann’s bread yeast ( now don't get holy on me--- after all this is an ancient mead and that's all we had back then)
    Balance water to one gallon

    Process:

    Use a clean 1 gallon carboy

    Dissolve honey in some warm water and put in carboy

    Wash orange well to remove any pesticides and slice in eights --add orange (you can push em through opening big boy -- rinds included -- its ok for this mead -- take my word for it -- ignore the experts)

    Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water. ( need room for some foam -- you can top off with more water after the first few day frenzy)

    Shake the heck out of the jug with top on, of course. This is your sophisticated aeration process.

    When at room temperature in your kitchen, put in 1 teaspoon of bread yeast. ( No you don't have to rehydrate it first-- the ancients didn't even have that word in their vocabulary-- just put it in and give it a gentle swirl or not)(The yeast can fight for their own territory)

    Install water airlock. Put in dark place. It will start working immediately or in an hour. (Don't use grandma's bread yeast she bought years before she passed away in the 90's)( Wait 3 hours before you panic or call me) After major foaming stops in a few days add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while.

    Racking --- Don't you dare
    additional feeding --- NO NO
    More stirring or shaking -- Your not listening, don't touch

    After 2 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that) (You are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and siphon off the golden nectar. If you wait long enough even the oranges will sink to the bottom but I never waited that long. If it is clear it is ready. You don't need a cold basement. It does better in a kitchen in the dark. (Like in a cabinet) likes a little heat (70-80). If it didn't work out... you screwed up and didn't read my instructions (or used grandma's bread yeast she bought years before she passed away) . If it didn't work out then take up another hobby. Mead is not for you. It is too complicated.
    If you were successful, which I am 99% certain you will be, then enjoy your mead. When you get ready to make different mead you will probably have to unlearn some of these practices I have taught you, but hey--- This recipe and procedure works with these ingredients so don't knock it. It was your first mead. It was my tenth. Sometimes, even the experts can forget all they know and make good ancient mead.
    Last edited by lockwood1956; 15-04-2008 at 11:25 PM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  2. #2
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    I know that technically this is a Melomel!


    but you MUST (pardon the pun) try it


    it smells divine!

    regards
    Bob
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  3. #3
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    I am tempted but need to get the quick stuff done that I want ready for xmas

    *then* I'll start on the rest

  4. #4
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    This should be ready for Xmas

    what could be more traditional than mead,,made for wassailing!

    whatever that is!

    anyone know?
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  5. #5
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    but I've not got any empty DJs and NO I'm not buying another one

  6. #6

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    And why not aqua?


    Fermenting shows no mercy to the beginner

  7. #7
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    Quote Originally Posted by lockwood1956
    This should be ready for Xmas

    what could be more traditional than mead,,made for wassailing!

    whatever that is!

    anyone know?
    It's when you go round people's houses quaffing and singing, and generally having a good time. (You, not the neighbours) They give you figgy pudding, money, more quaffing stuff - anything to get rid of you
    Sounds good to me
    Let's party
    please can I have some reputation points?

    AKA Brunehilda - Last of the Valkaries

  8. #8
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    Quote Originally Posted by Axl
    And why not aqua?
    cos I don't have the space I've got 3 on the go, and one fermenting bin and there just isn't the space

    Hopefully all of them will be empty in the next couple of weeks so I can get more going but no more DJ's

    Unless someone wishes to give me a bigger house

  9. #9
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    Quote Originally Posted by Mamgiowl
    It's when you go round people's houses quaffing and singing, and generally having a good time. (You, not the neighbours) They give you figgy pudding, money, more quaffing stuff - anything to get rid of you
    Sounds good to me
    have a look for wassailing info

    I know it linked to orchards, there is a farm in lincolnshire that has a wassailing night

  10. #10
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    what other yeast could I use for this other than bread yeast? would a gp one be ok?

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