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I started a gallon batch of Joe Mattioli's Ancient Orange Mead using the recipe in the recipe section here tonight. I didn't have raisins so I added some cranberry, cherry, blueberry dried fruit in it's place(they are pretty tasty). I purchased the honey from Costco, forget the brand off the top of my head, it was a 5 lb jar and it was around $11-$12 dollars I believe. Its made in Lancaster, PA.
My initial sg was 1.148-1.152 which I thought was very high but I checked it twice to make sure. It's sitting on the kitchen counter until I move it to the closet tomorrow. I wanted to make sure the yeast didn't foam up too much before I put it away for the next two months like the recipe states to do.
Does anyone have an idea what sg this will ferment down to using baking yeast as the recipe calls for?
I'm looking forward to trying this and if it turns out okay we may try some different variations of it.
My initial sg was 1.148-1.152 which I thought was very high but I checked it twice to make sure. It's sitting on the kitchen counter until I move it to the closet tomorrow. I wanted to make sure the yeast didn't foam up too much before I put it away for the next two months like the recipe states to do.
Does anyone have an idea what sg this will ferment down to using baking yeast as the recipe calls for?
I'm looking forward to trying this and if it turns out okay we may try some different variations of it.