Simple mead recipe requested

[fatbloke]

The difference between a de-gassed mead and one that isn't is quite stark!

It should always be degassed as the carbonic acid flavour can seriously affect it.

You can follow the video if you have the kit, you can bung the DJ and shake the hell out of it, you can bottle it and then use a vacuvin, you can filter, de-gas and bottle at the same time with an enolmatic, etc etc etc....

As for acids, citric will give it too much of a "lemony" hint. Whereas if you tried "Ashton and Duncan's" recommendation from the now out of print "Making Mead", and use a mix of 2 parts malic to 1 part tartaric, I've found that it gives far better results. Oh and I add the acid mix to bring the must down to about 3.5pH

Vitamin C (a.k.a. ascorbic acid) isn't necessary.

The biggest effect you can have on a mead (traditional one) is the quality of the honey. Try to get the darkest, strongest tasting one you can obtain (Buckwheat is good for that) so that the attenuating effects of the fermentation are reduced.

Oh and "cheapo supermarket" honey is pretty much a "no-no" if you're just making a traditional/basic mead, and should only be used if the honey/sweetness isn't the primary flavour, like in a melomel, cyser, pyment, etc etc.

Just my 2 pence worth....

regards

fatbloke

[FlourPower]

Will try with the other acids me thinks.

Though I agree. Supermarket cheap honey no-no for mead. Yes for Metheglyn/Melomel etc