Ali, did you have to have any special equipment to make this? My husband is wondering about fermenting buckets and one-way valves that let the gasses out. If we bought a kit would we have to have anything that wouldn't be in our well-stocked kitchen?aliantha wrote:Hunh. Just says "yeast".Menolly wrote:Oh cool!
If you can find out what type of yeast is included now that you have instructions, I hope you will consider sharing the process of how it is done. I love mead, but have never seen a fermenting kit for it.
Here's a link to the people who made the kit I bought.
Wine!
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- aliantha
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Nope, no special equipment required. That's the beauty of this kit. The whole kit consists of a packet of herbs, a little packet of yeast, a small square of muslin and a rubber band, and the directions. All you need to supply is a gallon of spring water, 2 lbs of honey, and a pot to heat stuff in. You use the plastic jug that the spring water comes in for your fermenter. When everything's in the bottle, you put the muslin over the opening and rubber-band it in place.
I used a funnel to get the hot flavoring tea into the spring water bottle, and the funnel with a wire mesh strainer when I poured the finished mead into the bottles. Oh yeah, you also need 4 clean wine bottles or mason jars or something, plus a way to seal the bottles (I just re-used the wine corks).
I used a funnel to get the hot flavoring tea into the spring water bottle, and the funnel with a wire mesh strainer when I poured the finished mead into the bottles. Oh yeah, you also need 4 clean wine bottles or mason jars or something, plus a way to seal the bottles (I just re-used the wine corks).
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Yup, easier than making cheese.
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Wow what an old thread!!!
I typically lean toward dry red wines like a good peppery Cabernet. However I also like Merlot, Pinot, and some dryer whites. Reislings surprise me now but if too sweet I will just pour it out. Blech!!!
Heading to Sonoma in August with my brother in law for a week of Wine Country.
I typically lean toward dry red wines like a good peppery Cabernet. However I also like Merlot, Pinot, and some dryer whites. Reislings surprise me now but if too sweet I will just pour it out. Blech!!!
Heading to Sonoma in August with my brother in law for a week of Wine Country.
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Yeah, it's all relative anyway. Some that are not too expensive in the grand scheme of things are still more than I want to pay for casual "glass of wine with dinner" drinking.
Unless I feel like treating myself (the GF doesn't drink alcohol at all these days), I rarely spend more than the equivalent of $10 on a bottle, and usually a bit less.
Of course, with the exchange rate and the local production, that still gives me some pretty good options.
--A
Unless I feel like treating myself (the GF doesn't drink alcohol at all these days), I rarely spend more than the equivalent of $10 on a bottle, and usually a bit less.
Of course, with the exchange rate and the local production, that still gives me some pretty good options.
--A