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I am going to be having a wedding in about 1 year and a month. Need to find a recipe to start soon that will be ready by then. Would like something that pretty much everyone will enjoy. Any suggestions? THANKS!
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YUP.....
Joe mattiolis Ancient Orange mead
see here for details
http://www.winesathome.net/forum/showthread.php?t=27N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker -
I don't know if this is exactly what I'm looking for but it sounds good. Maybe I brew a gallon of it!
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its very easy to make, and it has some residual sweetness, which a lot of people likeN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
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This has very little residual sweetness but the ginger gives it a sweetness all its own. Very good.Originally posted by joesixpack
The 5 gallon recipe to follow was created by Charlie Papazian, and is presented as I found it - my notes/comments may be found after the recipe. Â*I have made this once, and will make it again this year. Â*
7 lb Light Honey
1.5 lb Corn Sugar
1 to 6 oz. fresh ginger root
1.5 tsp Gypsum
3 tsp Yeast nutrient, or 1/4 oz, Yeast extract
1/4 tsp Irish moss
1 to 6 lbs crushed fruit
3 oz Lemon Grass, or other spices
1 pkg Champagne yeast
3/4 C Corn sugar (bottling)
Boil 1 1/2 gallons of water, the honey, corn sugar, grated ginger root, gypsum, citric acid, irish moss, and yeast nutrient for 15 minutes. Â*Turn the heat off. Â*If you're going to add fruit (this is entirely optional, as are the spices) then fish out as much of the ginger root shavings as you Â*can. Â*Then add your crushed fruit or concentrate and let it steep for 10-15 Â* minutes. Â*Some ideas for fruit are: Â*Sour cherries, blackberries,Â*raspberries, blueberries, chokecherries, rhubarb, grapes, grape concentrate... go wild here.
Pour the entire must (unsparged if fruit is added) into an open primary fermenter and add about 3 gallons of cold water. Â*When cooled to 70 to 78 degrees, hydrate and pitch your yeast. Â*After the specific gravity has fallen to 1.020 or within 7 days, whichever comes first, rack the brew into a secondary fermenter. Leave the fruit behind.
Age 1 to 1 1/2 months in the secondary fermenter. Bottle with 3/4 cups priming sugar. If using spices or herbs as a flavoring, add them now by making a "tea" and adding them at bottling time. The flavors will be fresher and sharper. Some suggested spices are lemon grass, citrus peel (just the zest, not the white part), etc. If using cloves, cinnamon, or hops go lightly on these. Adding flavors in this manner also allows you to use different flavors in the same batch, since you're just adding a "tea" to the mead at bottling time. You can bottle two or three flavors at once this way!
This mead should age from 3 months up to a year to allow the harsh flavors to mellow out. Tasting at 6 months will show approximate flavor profile. Serve well chilled.Wine is my job and I'm late for work.
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Thanks eddy. I'm going to try it minus the lemon grass I think. I'm also going to do a gallon of the acient mead too. Appreciate the help guys!Comment
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Joe, we're pretty late for joining this thread, your last posting was in July... Howsomever...
If you're serious about making some for a Wedding... JAO, is a darned fine brew, and it's gonna be gone in about 2
seconds if you make only _one_ (1) gallon of it... We suggest you make at least 5 if not 10 gallons... 
And make extra on top of that... 
Originally posted by joesixpack View PostComment
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