Ancient Orange, Excellent !! A label for it

[rgecaprock]

I tasted my JM Ancient Orange Mead today and it is Fantastic!!!! Very, Very Floral and just the right sweetness(semi-dry). I plan on bottling it in a couple of weeks in time for, I hope sipping in some Fall weather (that might be a stretch here at least until November). Here is a label I made today. Hope you like it, going to try to use brown bottles and green shrinks.....Ramona Edited by: rgecaprock

 

[Wade E]

Awesome label as usual Ramona! I have to do that J.M. Mead soon. It sounds so good and I really dont know why I still havent done this. This will be my next mead. I have 2 batches of melomel aging now.

 

[Joanie]

It's a beauty!!!!! It will look great on the brown bottles!!! Wonderful work!! You are the label queen!

 

[grapeman]

That label has it all! What a work of art. If the mead is as good as the label, it will be an award winner.

 

[Waldo]

Awesome label Ramona. Will make some fine looking bottles for the cellar.

 

[smurfe]

Fantastic label as usual. I really wish I had the knack to do that. I have tons of software and no knowledge or I might add patience to learn how to use them.

 

[dfwwino]

Great label! I have always been curious how the Ancient Orange tasted. Did you follow the recipe to the T? I've been making mead for years, but using a bread yeast seems sacrilegious.

 

[rgecaprock]

df,


Yes, I follwed it to a T and the Fleishman's too!! Believe me you would not know that bread yeast is involved. I didn't measure the alcohol but is seems pretty stout but with just the right sweetness and the flowers from the honey really come through. I need to make quite alot and take it to the Renaissance Festival next year. They manage to sell it there...for 25.00 a bottle !!!! Ramona

 

[smurfe]

Great label! I have always been curious how the Ancient Orange tasted. Did you follow the recipe to the T? I've been making mead for years, but using a bread yeast seems sacrilegious.

I bought a bottle of a commercial mead at World Market before I made the Ancient Mead and this recipe came out very very close to the commercial I bought. I wouldn't really worry about the bread yeast. To me, yeast is yeast. Sure some are more alcoholtolerant than others but it is still just yeast. Who knows, you could probably bake bread with wine yeast.