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[–] jambo 0 points 10 points (+10|-0) ago 

@toats ever made mead? You should check out v/homebrewing and v/mead

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[–] toats 0 points 3 points (+3|-0) ago 

Not yet. Honey is too precious in case of failure :-)

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[–] jambo 0 points 2 points (+2|-0) ago 

Yeah honey is crazy expensive. Sometimes you can get a large container from the markets at reasonable prices.

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[–] Monsantos_Schlong [S] 0 points 3 points (+3|-0) ago 

Thanks, subbing to them now.

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[–] CheeseStain 0 points 7 points (+7|-0) ago 

I made it once, it came out ok. The Complete Joy of Homebrewing has a section on it.

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[–] ibepokey 0 points 4 points (+4|-0) ago 

waiting on my first 2 batches currently. have a 1 gallon batch of Joe’s Ancient Orange, Clove, and Cinnamon Mead, and a 5-gallon batch of Sack/Sweet Mead. They'll be ready to bottle around Christmas.

I'll be adding some chocolate flavoring to the 5gal batch at bottling time.

I bought a bottle of Mead from our local homebrew store, and the wife loved it.

Easier than wine to make. Add to fermenter: Honey, Water, Yeast, 4x daily yeast nutrients to start, and 60 days wait, with a transfer to secondary fermenter at some point in between.

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[–] Wiseowl623 0 points 4 points (+4|-0) ago 

Weird. My SO and I were just discussing doing the same thing.

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[–] Monsantos_Schlong [S] 0 points 5 points (+5|-0) ago 

Did y'all happen to go to the renaissance festival? I've always wanted to do homebrewing but that's what convinced me to actually do it.

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[–] Wiseowl623 0 points 3 points (+3|-0) ago 

No. I don't know how the subject came up exactly but we did find out it's about 3 lbs of honey per gallon of Mead lol

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[–] EvilBunny 0 points 3 points (+3|-0) ago  (edited ago)

Mead can be a bastard to make on a non-commercial scale.

Last time I tried I got a honey flavoured wine.

Check, double check, distrust yourself, and check again that your sterilisation is on point.

Remember that it can take 6 to 12 months to smooth out in storage.

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[–] L3D 0 points 3 points (+3|-0) ago 

Finnish Sima is pretty easy to make https://en.wikibooks.org/wiki/Cookbook:Sima but it is not a boozy drink

Sima is a Finnish fermented drink based on lemons (Citrus medica). The purpose of the fermentation is mainly to make the drink bubbly; normal sima contains only very small amounts of alcohol and is suitable also for children. It is especially important in celebrating 1st of May but is made throughout the summer in some families. Sima is considered a variant of mead.

Made a bucket of traditional sima last May and variant of it without the exotic fruit, using just some red, white and black currants.

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[–] Monsantos_Schlong [S] 0 points 3 points (+3|-0) ago 

I have a lemon tree in the backyard and it's going nuts this year. I'll try it out.

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[–] toats 0 points 2 points (+2|-0) ago 

What @jambo said :-) I'd love to hear more about the drink and your tips for brewing it. I make ginger soda from time to time and I'd love to try this. I had never heard of it before

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[–] jambo 0 points 2 points (+2|-0) ago 

Would you care to share your experience of making it with v/fermenting?

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[–] L3D 0 points 3 points (+3|-0) ago 

Not much to share, that wiki recipe (or something similar to it) is about what I could offer.

Did not make any documentation of my experiments, and Sima is a seasonal thing, so long time before I'll be doing it again. I will definitely make that currant Sima again next May.

Can't remember which currant made the best Sima, only thing I remember is that white currants actually made red sima.

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[–] Bridgeheadprod 0 points 2 points (+2|-0) ago 

The phrasing of your question gives me a great idea for a show about a chemistry teacher who is diagnosed with terminal cancer, and decides to provide for his family by producing large amounts of bootlegged alcoholic beverage and killing many people along the way.

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[–] theangstofmen 0 points 2 points (+2|-0) ago 

https://www.gutenberg.org/ebooks/16441

Peer into the Closet of Sir Digbie and be forever awed.

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