Here is the fastest and easiest mead I know of Here is a copy from another board I post on.
I got this recipe from another site and it really looked good ...... it is a ancient recipe so it isn't traditional, so don't jump all over me hehehe
Toolbox's Ancient Orange Mead for 1 gallon
1 large Orange cut into 8ths
1 small handful of white raisins (aprox 25)
1 cinnamon stick
1 whole clove watch out these are potent little buggers
3 1/2 pounds of clover honey
1 teaspoon of Fleishmann?s bread yeast ( now don't get holy on me--- after all this is an ancient mead and that's all we had back then)
Balance water to one gallon
Process:
Use a clean 1 gallon carboy
Dissolve honey in some warm water and put in carboy
Wash orange well to remove any pesticides and slice in eights --add orange (you can push em through opening big boy -- rinds included -- its ok for this mead -- take my word for it -- ignore the experts)
Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water. ( need room for some foam -- you can top off with more water after the first few day frenzy)
Shake the heck out of the jug with top on, of course. This is your sophisticated aeration process.
When at room temperature in your kitchen, put in 1 teaspoon of bread yeast. ( No you don't have to rehydrate it first-- the ancients didn't even have that word in their vocabulary-- just put it in and give it a gentle swirl or not)(The yeast can fight for their own territory)
Install water airlock. Put in dark place. It will start working immediately or in an hour. (Don't use grandma's bread yeast she bought years before she passed away in the 90's)( Wait 3 hours before you panic or call me) After major foaming stops in a few days add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while.
Racking --- Don't you dare
additional feeding --- NO NO
More stirring or shaking -- Your not listening, don't touch
After 3 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that) (You are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and siphon off the golden nectar. If you wait long enough (6 months) even the oranges will sink to the bottom but I never waited that long. If it is clear it is ready. You don't need a cold basement. It does better in a kitchen in the dark. (Like in a cabinet) likes a little heat (70-80). If it didn't work out... you screwed up and didn't read my instructions (or used grandma's bread yeast she bought years before she passed away) . If it didn't work out then take up another hobby. Mead is not for you. It is too complicated.
I make it in 4 gallon batches and use a whole pkg of yeast and it works great.
It is a awesome mead which is ready to drink in 3 to 6 months, most Meads normally take 2 to 3 years to reach this point. Enjoy
That Which Does Not Kill Us,
Makes Us Stronger
Mead is "The Nectar of the Gods"
Toolboxdiver the humble servant of the Gods
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