killer joe mead

Physics, chemistry and biology of brewing. The causes and the effects.

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killer joe mead

Post by atellurian » Fri Jul 28, 2006 12:52 am

Any suggestions on how to make a mead subtle yet potent? I have clover and wildflower honey as well as an assortment of yeasts and adjuncts.
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mead resources

Post by akueck » Wed Sep 06, 2006 12:25 am

Sorry for the long delay. I can send you a couple of places for mead information. B3 has a pretty active mead section of their forum (; also has a ton of mead information and lots of helpful people (some of whom are also on the morebeer board).

My advice, based on one completed batch of mead, for a good mead with lots of alcohol is to make it a sweet mead. The residual sugar will hide the alcohol a bit and also can hide some mistakes. Also, be sure to treat your yeast well. Honey is low in nutrients, so you'll need to add the proper amount of yeast food or you'll be in for a long, slow fermentation. Darker honeys tend to have more nutrients and important minerals in them.

Enjoy and good luck!

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