has anyone had any luck in brewing MEAD?
475320
You+ll need a large pot, a onegallon vinegar or cider bottle, a 4' or 5' length of plastic tubing (try-airline+ tubing from a pet shop), a balloon or non-lubricatedcondom, a package of wine yeast (not bread yeast), wine bottles,corks, a corking device, and 2 1/2 pounds of honey.First you need to prepare the mixture that will be fermented. Takeyour pot and add the honey and enough water to finish filling up theone gallon bottle. Bring these to a boil slowly. If you don+t wantscum in your mead and it forms on the top, skim it off. You don+tneed to boil it for any length of time, you just need to bring it up tothis temperature. Boiling for a while will release a lot of scum andadditives which you can get rid of right now and it will also allowthe mead to age more quickly. However, some of this -scum+ as I+vecalled it is made up of those very things which can create flavornuances. I don+t boil mine. When you decide it+s done, let it cool longenough so it won+t melt the plastic tubing, then siphon the mead intothe gallon jug , cap and let cool overnight. The gallon jug is yourprimary fermenter.Did you sterilize the pot? the bottle? the cap? the plastic tubing?No! Pour it out and start again - yes I am serious.Once the mixture is cooled to room temperature you will need topitch the yeast. Get a small cup half full with warm, but not hot,water and add the yeast. Let it sit for about ten minutes and absorbwater and liven up, then pour it into your gallon jug and mix it in.As of now your honey and water mixture is now being converted intomead. However, this will take about two weeks, perhaps more, tocomplete. During this time the mead mixture will bubble and foam,and this is what the balloon is for. Cover the top of the bottle withthe balloon and about an hour later, when the balloon has started toinflate but has not become too stretched, poke a few holes in it witha pin. (I understand this may make you wince if you are using acondom.) This balloon takes the place of a fermentation lock andallows the gas to escape while not allowing air in, thus keeping thefermentation bottle sterile. The holes may become clogged withfoam and you may need to poke a few more. Just remember thepurpose of this and use your common sense. I+ve accomplished thiswith plastic wrap and a rubber band, but I wouldn+t advise others totry unless you+re fond of unmet expectations.About two weeks from this point the balloon will cease to be greatlyinflated and will eventually go limp. When it has been completelylimp for a few days and the mead is clear rather than cloudy,fermentation is over. At this point sanitize your wine bottles andplastic tubing and bottle the mead. Be careful not to get the yeastinto the bottles as it+s not exactly tasty stuff. I stop about an inchbefore the bottom of the primary fermenter and we siphon off thelast inch into cups and toast the new mead. My mead has been verytasty at this point, other people describe theirs as tasting like paintthinner. In any case, you may not mind a little yeast in your cup now,but don+t inflict it on yourself in the future by bottling it.Wait two to six months and then enjoy. Since the above recipe has noadditives which would hasten aging, it may take a while for it tobecome truly fine mead, perhaps years. There are a lot of chemicaladditives that one can use to improve the flavor and process. Themost common and important addition is a teaspoon of yeastenergizer or yeast nutrient. Others include grape tannin (1/4teaspoon), malic acid (2 or 3 teaspoons), tartaric acid (1 to 2teaspoons). I recommend all of these chemical additives in your firstbatch, but if you can+t find them you can make do with naturalingredients or nothing at all.One can also add slices of fruit, raisins, or berries for flavor and inplace of grape tannin. One recipe I know of adds some apple jelly. Afew lemon peels will substitute for malic acid and a spoonful ofstrong tea will do replace tartaric acid. Hops are a common additiveand
359990
not in my books.did you contact the label they were published on?\nthat may help.best of luck
117078
I think that you are incorrect. Honey will spoil under certain conditions. \n\n\nHoney can definitely be fermented to make mead. Honey can also ferment if it is kept in too warm a condition:\n\n"Honey is hydroscopic which means that honey will absorb moisture.  If the moisture content of honey exceeds 18.6%, honey will tend to ferment.  The fermentation yeast in the honey will turn the sugars of the honey into alcohol.  This causes honey to have a sour taste.    It is recommended that if honey is to be stored for any length of time, it should have a moisture content of around 17%.  The honey yeast are not able to grow at cool temperatures.  So if honey is stored at below 50 degrees F., the yeast will not grow and are not able to grow and cause fermentation.   Fermented honey can be feed back to the bees but it is unfit for human consumption.  Honey can be frozen and that is a good way to keep honey for long periods of time.  The optimum temperature for honey fermentation is above 80 degrees F."\n\nfrom the reference web site. So according to this, honey will DEFINITELY spoil and give a sour taste.  \n\n\nAlso, if honey crystalizes, it is not near as good as it is when it is fresh. I do not know if you count that as spoiling, however.
467634
Unfortunately, none were successful
862698
Click Here and see if it work\n\nhttp://www.foodnetwork.com
988872
Nope.But i would like to know how its done. HA hA
185915
nothing i have never tried it hehe
899553
I got the Vick's cool air humidifier.  (the cool air is supposed to be better)   I think it was about $30 and works pretty well.\n\nI wouldn't' think that trying to make one at home would be a good idea.  Something about sticking my head over a hot pot of water just doesn't sound safe.
205398
Try heating up tea, add lemons, and honey.:)
782762
I haven't but that seems pretty cool. if you try it let me know how it goes..
1187750
A recipe is available at Leener's, along with the kits:  http://www.leeners.com/rootbeer.html\n\nHires used to also sell the flavoring needed to make root beer (this is what we used when we did it as kids).  \n\nEach brew does seem to be a little bit of hit and miss.  None tasted like Hires Root Beer.  Some were very good and some took an awful long time to drink (we had to empty the bottles before we could make another batch).
130587
Believe it or not, a spoonful of sugar works for me...  You could also try bitters.
853716
I've heart about it, but never done it!!!! Would be interested to find out how it turns out!!!!!!  maybe try a potato ricer to strain them....
1155802
hey hun....i have red before to mix a little (tsp) of baking soda with a glass of water....i have never tried it before but if you get adventuress and try it let us know how it work out....love daisy
495614
http://www.vitsch.net/ham/homebrew/upconverter/\nGood luck with that. ;)
341747
first vapour it all if there is no rubber monomer vaporize then try a distilation tower with hysys if u want i can simulate it for u?
1033529
Note Alcohol Production is illegal in alot of countries, and for a good reasons:\n\n1) It is a potential Fire Hazard, in Refining Alcohol, heat is required. Alcohol burns easily, practise Safety at all time.\n\n2) Alcohol kills, depending on the process, some alcohol produced are poisonous.\n\nNow for the Data\nProduction of Alcohol is a age old skill,  Some claimed that the Egyptian found that meeds fermented, produce a nice weak liquid, early beer.\n\nThe site provided should produce a starting point.  \nPs Need to keep all the equipment  Clean.  Or other unwanted fungus will grow in the mash, spoiling the batch.