Homebrew Mead Wine

[KevDen2005]

I think I just found another hobby I can't afford!

I'll just be buying Mead. If I start another hobby I won't be doing any of them.

[CS1983]

I made 5 gallons of cyser (mead, but with apple juice instead of water) and then proceeded to drink it all over a few months. I'm just NOW losing that weight lol.

[GilpinGuy]

I got my inspiration from Jack as well.

I started another gallon also. Just orange. I'm new to this and just trying simple stuff for now.

[CS1983]

5 days into another 5 gallon batch of cyser in primary.

Basement consistently around 68* F.
Yeast: Premiere Cuvee (high temp stability, but yields more fusels at higher temps, so keeping lower than 70* = good)

Will rack to secondary fermentation at around 3 weeks or whenever fermentation slows as evidenced by airlock activity.

Plan to bottle in swing top bottles and use primarily for gifts.

Have some blackberry flavoring for bottling, but will figure ratio per 5 gal and drop down to how much per bottle and try one bottle first before potentially ruining all 5 gal. Only 2nd time, so never done a flavor before.

[GilpinGuy]

I think I just found another hobby I can't afford!

I'll just be buying Mead. If I start another hobby I won't be doing any of them.

I'm trying small batches made in one gallon jugs. What is so awesome is that it is stupid easy and pretty damn inexpensive. The only "expensive" ingredient is honey, and you can get wicked exensive honey, but you don't need to. My first 3 gallons here cost me <$5 a gallon. (ETA: each gallon of mead cost me about $5 per gallon in supplies)

And for time, shit. I had my very first gallon made in about 15 minutes. Now it's just sitting and fermenting. Like I said, stupidly easy.

My brother brewed beer for a while and I helped him. It was a big PITA IMHO. Nothing against anyone who makes beer - keep doing it and trade me for some mead!
Like others wrote, spare time, spare $$ and hobbies have to be balanced.

[GilpinGuy]

5 days into another 5 gallon batch of cyser in primary.

Basement consistently around 68* F.
Yeast: Premiere Cuvee (high temp stability, but yields more fusels at higher temps, so keeping lower than 70* = good)

Will rack to secondary fermentation at around 3 weeks or whenever fermentation slows as evidenced by airlock activity.

Plan to bottle in swing top bottles and use primarily for gifts.

Have some blackberry flavoring for bottling, but will figure ratio per 5 gal and drop down to how much per bottle and try one bottle first before potentially ruining all 5 gal. Only 2nd time, so never done a flavor before.

So cool, good luck! I got a $50 Amazon gift card for my b-day. Blew it immediately on a dozen swing top 16 oz. bottles, mini auto siphon and a hygrometer. I had to add $9, but still awesome.

[Hummer]

I just started this early this morning. I think I'm going to add limes and a bit of chili peppers to the secondary. This is my first time. I hope it turns out well. Thanks to everyone here and to Jack Spirko for the inspiration.

I also have some jars of fermented radishes, sauerkraut and a jar of curry kraut going.

I like those airlock jar lids. We've made kimchee a few times but simply covered with cloth. The airlocks are better. Where did you find the grommeted jar lids?

A caution about using chili peppers: a little bit goes a long ways and you can quickly ruin a batch. I recently used half of a small jalapeno in a 1.75 bottle of tequila to infuse a little bite and flavor. It did the job in 2-3 days so I pulled the chili out. It continued to increase in scoville units and I had to dilute with more tequila to make it right. But, it was goood! I'm starting another batch this weekend with a half jalapeno for 1 or 2 days. Jalapeno tequila caliente!

A few years ago I made a 10 gal. batch of jalapeno apple wine. I was very conservative with the pepper, used only a small one. I pressed early to remove the jalapeno and pulp. It turned out just right with a little bite and jalapeno flavor. My Mexican orchard workers loved it.

[Hummer]

So cool, good luck! I got a $50 Amazon gift card for my b-day. Blew it immediately on a dozen swing top 16 oz. bottles, mini auto siphon and a hygrometer. I had to add $9, but still awesome.

A suggestion for those who want to acquire wine/beer/fermenting equipment on a budget. Search Craigslist frequently for winemaking, beermaking, etc. Over a couple years I outfitted my garage winery for a fraction of the cost for new. Carboys for $10-12, siphons, airlocks, brushes, testing equipment, an Enolmatic vacuum bottler, two new cider presses for 1/6 the cost of new, a grape crusher-destemmer, and an 80 liter bladder press. CL is the way to go for anything besides yeast and chemicals.

[CS1983]

GilpinGuy -- where in the heck are you getting honey for $5 a gallon? I'll totally drive to wherever that is on a weekend and get like 50 gallons for future use.

[driver]

I like those airlock jar lids. We've made kimchee a few times but simply covered with cloth. The airlocks are better. Where did you find the grommeted jar lids?

I bought the grommets and airlocks at a homebrew shop in Northglenn. The lids are just 1/2” drilled out Ball and Tattler lids. I cracked a couple of the Balls when drilling and will use the Tattlers from now on.

Quirky Homebrew Supply
425 W 115th Ave #6, Northglenn, CO 80234
(303) 457-3555
https://goo.gl/maps/cWGd2ZRseqA2

Thanks for the advice on the peppers. I like some heat and would probably have overdone it with the peppers.