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Old 02-16-2012, 04:53 AM   #1
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Default Another first mead thread

Been brewing beer for a few years, have made several ciders, and am now interested in trying my hand at a mead.

I have:
6 pounds of Mesquite Honey (courtesy of Trader Joe's)
a packet of Lalvin D47
Fermax Yeast nutrient
store-bought spring water (my tap water is full of chlorine)
several buckets/carboys/jugs of various sizes

From what I can tell, I have what I need to make mead, but just wanted to check if I was missing something. Or if anyone had any suggestions/advice.

thanks

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Old 02-16-2012, 04:59 AM   #2
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I'd make two 1-gallon batches (3 lbs honey each).

Then, I'd rack one of them onto some fruit of some kind after fermenation finishes. You can then, in time, taste the difference between a show mead (straight honey, water, yeast), and a melomel (honey, water, yeast, and fruit).

Good luck!

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Old 02-16-2012, 08:49 AM   #3
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Ingredients look good! Your using d47 though so you will want to keep it below 70F or you will end up with paint thinner!

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Old 02-16-2012, 09:46 AM   #4
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Quote:
Originally Posted by AZ_IPA
I'd make two 1-gallon batches (3 lbs honey each).

Then, I'd rack one of them onto some fruit of some kind after fermenation finishes. You can then, in time, taste the difference between a show mead (straight honey, water, yeast), and a melomel (honey, water, yeast, and fruit).

Good luck!
Interesting idea. I had originally thought about trying a pyment using some grape juice concentrate from the LHBS wine section, but the price steered me away. Is there a fruit you'd recommend? In what form (purée, fresh, frozen)? How much?
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Old 02-16-2012, 09:50 AM   #5
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Quote:
Originally Posted by Insomniac
Ingredients look good! Your using d47 though so you will want to keep it below 70F or you will end up with paint thinner!
What temp should I aim for? I have various places in my house and can ferment pretty much anywhere from the low-50s to the high-60s.
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Old 02-16-2012, 02:32 PM   #6
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I think the temp range is 60 to 70, you want to stick to the bottom end, but not actually drop below it, I guess 62 would be about ideal.

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Old 02-16-2012, 02:51 PM   #7
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Quote:
Originally Posted by AZ_IPA View Post
You can then, in time, taste the difference between a show mead (straight honey, water, yeast), and a melomel (honey, water, yeast, and fruit).
I believe what's he'll make will technically be a traditional mead, not a show mead.
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Old 02-16-2012, 03:06 PM   #8
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Any thoughts on bochet? I read up on it last night and I am really intrigued by it.

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Old 02-16-2012, 03:30 PM   #9
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Will be trying my first one end of this month...

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Old 02-16-2012, 05:37 PM   #10
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I believe what's he'll make will technically be a traditional mead, not a show mead.
Because of the nutrient?
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