1st Mead
|
|
Hey guys, I did my first mead last night. Its a little less than a gallon made with 2lb 10oz clover honey, most of an organic orange and 25 to 30 raisins. Its basically the recipe you see for simple first mead recipe except that I did it with the Premier Cuvee yeast (about 1/3 of a pack recommended for 5 gal). The water is spring water. I did let it stand at 170 to 180 degrees for 20 min and cooled it down to 78 degrees before I added the yeast. I also did about a 5 min aeration shake after it cooled down. I didn't "pre-activate" the yeast in water, but rather, poured it into the must and let it sit for about 20 min and then gently mixed it into the must. It is fitted with a basic air lock with the little inverted plastic cup thing. I don't know what it is called.
This morning it was blowing a bubble out of the cup thing about 1 bubble every 50 seconds at a temp of 72 degrees. It seems slow compared to the beers I have brewed which initially produce bubbles with the same type of air lock at rates of about a bubble every second or two for the first day or so (five gallon batch size).
I think its alright and will just let it be for a couple of months or until it clears. Sound about right?
|
Linear Mode
