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RE: Ancient Orange Mead Recipe
As long as it is food grade plastic, I wouldn't worry about it. The temperature never gets hot enough for anything to leech out into the liquid. I'm looking to get wooden brewing barrels too instead of using glass to be more "authentic."
For people just wanting to test the process, they could skip the expensive bottle. But... If you are sure you're going to brew something, not necessarily mead, the bottle is worth it. Worst case if you don't end up making beer, cider, or mead with it, you get a fancy upgrade to the change jar. ;-)
@finnian don't forget that with wooden barrels you will change the flavor, and you will loose a bit both for the "devils cut" what the wood absorbs, and the "angels share" what evaporates due to the wood expanding and constricting
Also, I really want to do barrels, but I need to figure out the easiest and most appropriate air lock system. Any ideas? I do not see barrels made specifically for mead anywhere. I'm also not sure how to add a spigot after the fact, or do I have to buy a barrel with the spigot installed in the beginning?
Do you think it is a bad idea? You know what I'm looking to do (set it and forget it). I am trying to duplicate ancient methods as much as possible too.
My plan (before we moved from VA) was to use old Bourbon barrels and age cider in that. It gives a good flavor and you get a little wood flavoring and a little bourbon flavoring added to your product, but that was experimenting with flavors. The only thing I can see that would push me away is the price of new barrels, and used barrels will change the flavor of your product.
You can test the flavor changes prior to using the barrels by adding toasted wood chips to the brew (sold at the brew store by you). That would give you a good indication of the end result flavor change.
That will have to be done wood chips wise. It's a very good idea, thanks! Yes, my eventual plan is to have barrels, and they will be placed in a cool dark place to age for years. I'm in this for the long haul.
I'm not going to want to do small barrels though. I'm thinking at least 6 gallon ones if not larger. If I can source enough honey to do it, I'll go way bigger.
Get spirals. Less to worry about getting out of your must, and lots more surface area than rods.
You also add tannin though, which you otherwise count on getting from any latent pollen in the honey.. not guaranteed.
Any negatives to using barrels in your expert opinion? You know a ton more about this art, and I want to use barrels. What would you suggest, or would you be against it entirely?
I want to duplicate the ancient process as much as possible, so that's my main reason for wanting to use barrels.
I also like the idea of setting them on their side to ferment, and drinking straight from that unmoved barrel in the future.