Whole hive mead

A general forum for making wine, cider, and mead at home.
pubspearliespints
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Whole hive mead

Post #1 by pubspearliespints » 5 years ago

Just bottled a variation of whole hive mead from Sacred Herbal beers or whatever that book is called. Five weeks fermenting and already tastes great. Looking forward to drinking theis next year.
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Warthaug
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Re: Whole hive mead

Post #2 by Warthaug » 5 years ago

By whole hive, does that mean you're using unprocessed honey - i.e. the stuff with bits of wax and bees in it?

Bryan
Visit my blog at suigenerisbrewing.com. Homebrewing, yeast wrangling, wild yeast and more!
pubspearliespints
Posts: 115
Joined: 6 years ago
Favourite Beer: nut brown ale
Location: Kitchener/Waterloo ish, Ontario

Re: Whole hive mead

Post #3 by pubspearliespints » 5 years ago

unpasteurized and unprocessed honey plus some bee pollen ground in mortar and pestle, some propolis which I think the bees line the entrance to their hive with, and some royal jelly. got all of this stuff ant the local health food store. Skipped any boiling as I didn't want to inadvertantly pastuerize anything. Mrs pubs is now calling me a Druid. Bottled half of it as still mead and the other half primed with, what else? honey.
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Warthaug
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Re: Whole hive mead

Post #4 by Warthaug » 5 years ago

Sounds good. I first tried "real" honey while in africa; the purified stuff we get here pales in comparison.

I'm quite curious how that will work out in a brew, how many of those flavours work through. Keep us posted!

Bryan
Visit my blog at suigenerisbrewing.com. Homebrewing, yeast wrangling, wild yeast and more!
pubspearliespints
Posts: 115
Joined: 6 years ago
Favourite Beer: nut brown ale
Location: Kitchener/Waterloo ish, Ontario

Re: Whole hive mead

Post #5 by pubspearliespints » 5 years ago

Well the preliminary sip I took before bottling was very encouraging. All the flavours coming through dominated by the pollen. Pretty excited by this mead and it couldn't have been simpler. Took a good 5 weeks to ferment out. I'll give it a try after Christmas and see how it's doing.
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Diceman
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Re: Whole hive mead

Post #6 by Diceman » 5 years ago

Sounds interesting . I tried one of those 9 dollar bottles of mead from the liquor store and it was quite good . " I don't know anything about making mead " , What kind of yeast do you need to use ? I did notice they do sell yeast nutrients for mead but do you just use a good ale yeast for this ?
What kind of fermenting temperatures are we looking at ?
fermenter : high gravity fermented Vienna Lager , re-fermenting with abbey ale yeast . kinda experiment .
pubspearliespints
Posts: 115
Joined: 6 years ago
Favourite Beer: nut brown ale
Location: Kitchener/Waterloo ish, Ontario

Re: Whole hive mead

Post #7 by pubspearliespints » 4 years ago

Ok not to bang my own drum here, but finally tried a 12oz bottle of my sparkling mead, and let me tell you, those Druids knew what they were up to. Absolutely celestial! Gorgeous honey/honey suckkle nose, beautiful golden colour, delicious flavours similar to a toasty champagne. I won't bother with the Veuve at New Years anymore. This is now my go to sparking.
I used champagne yeast (Lav 1118) and fermented it slightly above room temp. As I said it took a good five to six weeks to ferment out. And I would say it needs a good year of bottle conditioning, and I'll keep a bottle or two for another year or so to see how the flavours change.
I would also recommend using wild flower honey as I think it has the most complex flavours.
I'm going to label it Stonehenge Mead.

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