Mead and wine making

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BigAshW 

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Started a couple of brews yesterday. A spiced mead and a tea wine both using the recipes from city steading on YouTube. Both of those are bubbling away nicely in my wardrobe.

Tonight I have and brew coffee to start another wine with and the final brew for the year will be five gallons of a standard mead to start next week.

Will be nice to get the stocks back up as I haven't brewed anything in a while.

I'm still working on what to put in with the coffee wine thinking some raisins and orange zest should pair well with the coffee.
 

BigAshW 

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1634406069488522291328828130862.jpg

All started. Now I have Nice bubbling sound to drift of to sleep with instead of the white noise machine. 😆
 

Bluebell1985 

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View attachment 28758

All started. Now I have Nice bubbling sound to drift of to sleep with instead of the white noise machine. 😆
I made home brew red wine once upon a time. The bubbling sound through the air lock was by far the most exciting part of the process.

Unfortunately for me the wine wasn't the most pleasant tasting. I'll cross my fingers that your mead is better.
 

pargyle 

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Started a couple of brews yesterday. A spiced mead and a tea wine both using the recipes from city steading on YouTube. Both of those are bubbling away nicely in my wardrobe.

Tonight I have and brew coffee to start another wine with and the final brew for the year will be five gallons of a standard mead to start next week.

Will be nice to get the stocks back up as I haven't brewed anything in a while.

I'm still working on what to put in with the coffee wine thinking some raisins and orange zest should pair well with the coffee.
I only made coffee wine once ... what a disaster, ghastly ... Fermentation went off like a rocket - it was down to ultra dry in no time but - it was not even a good drain cleaner ... This recipe straight out of CJJ Berry - First steps in Winemaking.

Makes one gallon.

Ingredients:
5 Tbs Instant Coffee 7 pints Water
3 Lb. Honey (or Sugar) 3 tsp. Acid Blend
1 Campden Tablet, crushed 3/4 tsp. Yeast Energizer
1 pkg. Sherry Yeast
Directions:
1. Pour instant Coffee and honey (or sugar) into primary fermenter.
2. Pour water (hot) into primary fermenter and stir thouroughly.
3. Add remaining ingredients, except yeast. Stir well.
4. Cover primary fermenter.
5. Wait 24 hours, then add yeast and re-cover primary fermenter.
6. Stir daily and check S.G..
7. When S.G. reaches 1.040 (usually 3-5 days), strain juice from bag.
Then syphon juice into glass container and attach airlock.

This is by way of a warning - if it's anything like this recipe - best chuck it now and buy some seasonal fruit and make something that could be drinkable ....
 

BigAshW 

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I only made coffee wine once ... what a disaster, ghastly ... Fermentation went off like a rocket - it was down to ultra dry in no time but - it was not even a good drain cleaner ... This recipe straight out of CJJ Berry - First steps in Winemaking.

Makes one gallon.

Ingredients:
5 Tbs Instant Coffee 7 pints Water
3 Lb. Honey (or Sugar) 3 tsp. Acid Blend
1 Campden Tablet, crushed 3/4 tsp. Yeast Energizer
1 pkg. Sherry Yeast
Directions:
1. Pour instant Coffee and honey (or sugar) into primary fermenter.
2. Pour water (hot) into primary fermenter and stir thouroughly.
3. Add remaining ingredients, except yeast. Stir well.
4. Cover primary fermenter.
5. Wait 24 hours, then add yeast and re-cover primary fermenter.
6. Stir daily and check S.G..
7. When S.G. reaches 1.040 (usually 3-5 days), strain juice from bag.
Then syphon juice into glass container and attach airlock.

This is by way of a warning - if it's anything like this recipe - best chuck it now and buy some seasonal fruit and make something that could be drinkable ....
Nope nothing like my recipe

I used cold brewed filter coffee to reduce the bitterness.

Sugar to bring to an OG of 1.110

Then raisins and orange zest plus the juice from the orange.

Yeast is lalvin ec-1118

When primary has finished I'll rack and leave for a while then check again. As long as it's stable I'll taste and see if it need back sweetening.

Then rack or bottle as appropriate. From what I've read I don't expect this to be drinkable for at least six months after bottling.
 

pargyle 

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Nope nothing like my recipe

I used cold brewed filter coffee to reduce the bitterness.

Sugar to bring to an OG of 1.110

Then raisins and orange zest plus the juice from the orange.

Yeast is lalvin ec-1118

When primary has finished I'll rack and leave for a while then check again. As long as it's stable I'll taste and see if it need back sweetening.

Then rack or bottle as appropriate. From what I've read I don't expect this to be drinkable for at least six months after bottling.
Good luck ... come back and tell us when it's ready to drink ....
 

F.F.Stung 

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To use precious honey to make mead is, I think, a shocking waste as the hedgerows are awash with rose hips and sloes which make an excellent wine
 

BigAshW 

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To use precious honey to make mead is, I think, a shocking waste as the hedgerows are awash with rose hips and sloes which make an excellent wine
I don't use my honey for mead.
 

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