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skatha

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I was big into mead a few years ago, refresh my interest and detail your recipe and fermentation methods....... :1luvu:

I forment mead about the same as I did beer only simpler

My favorite recipe is 3lbs of honey boiled down 1/3rd in 20qts of water with 2-3 vanilla beans (scraped out) once cool I decant to a 5 gallon water jug top off spring water and add a packet of Champagne yeast and cork with a bubbler. After 4-6 weeks I bottle (corked wine bottles) and rest it for 3-4 months minimum. Depending on the honey I've had Mead from wine strength to schapps strength. Other flavor additives that I've had luck with are Orange, lime and cacao. Choice of Honey makes a huge difference stay away anything jarred, canned, or otherwise prepackaged. I buy honey from places like health food stores, CO-OP's or Wholefoods. I'm really looking forward to trying the local honey this summer/fall to brew a few batchs.

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