Beginner melomel/pyment recipe needed - Page 2

hightest · 02-03-2009, 04:27 PM

In the past I have directly asked LD Carlson for information about their nutrient products, and received no response whatsoever. I did not ask for proprietary information. I asked two questions: (1) Does your product contain urea (in any form), and (2) the amount (ppm) of YAN provided per unit weight of their product added.

As they hvae chosen to ignore (not respond) to my questions, I can only deduce that they have something to hide. As such, I strongly suggest brewers stay away from these mystery products. Stick with the proven winners: Fermaid-K, Go-Ferm, & Superfood.

Although you may not find them in your LHBS, they are available online (Austin HB is my personal choice even though I'm in NJ). However, I would let your LHBS know why you elect not to purchase the Carlson brand.

noisy123 · 02-26-2009, 12:25 PM

Quote:

Originally Posted by hightest

You could make the basic mead, and rack onto the fruit (or puree) once the ABV get to 10%. This would be the simplest method; although there are varied viewpoints on whether is is "better" to use fruit in the primary, secondary, or both...

Hi all. I followed this advice. I kept it on the raspberries for 10 days and then racked. Then I let it pretty well finish fermenting. The gravity right now is: 1.000

Whoo-hoo. No stuck fermentations. I am attributing this to the staggered additions.

So my question is:
Is this guy done? If so, can I reduce the temperature and age at this point?
My cellar temp is in the low 60's. Is that all right?

hightest · 02-26-2009, 03:20 PM

I don't recall if you actually measured the OG, but I did estimate it at ~1.106. Now that your mead is racked to a secondary (@SG=1.000), just let it rest for at least 4 weeks, you may be suprprised at what precipitates out...

Typically, I let my meads rest between 1-6 months before deciding further actions...

The ambient 60°F room temperature is not a concern.

noisy123 · 02-26-2009, 06:10 PM

Quote:

Originally Posted by hightest

I don't recall if you actually measured the OG, but I did estimate it at ~1.106. Now that your mead is racked to a secondary (@SG=1.000), just let it rest for at least 4 weeks, you may be suprprised at what precipitates out...

Typically, I let my meads rest between 1-6 months before deciding further actions...

The ambient 60°F room temperature is not a concern.

OG was 1.105. ABV 13.9% !!

Will I be able to carbonate this stuff or is all the yeast dead?

CBBaron · 02-26-2009, 09:15 PM

Quote:

Originally Posted by noisy123

OG was 1.105. ABV 13.9% !!

Will I be able to carbonate this stuff or is all the yeast dead?

Personally i don't like carbonated mead.

However, what yeast did you use? You may be able to get it to carbonate or they may just be pooped. If you used something like D-47 which has a 14% tolerance it will be a hit or miss proposition. I'd plan for still in that case. If you used something like EC1118 with an 18+% tolerance then it should carbonate given enough time and good conditions.

Craig

noisy123 · 02-26-2009, 09:22 PM

I used D-47. Could I add champagne yeast or something with high alcohol tolerance before bottling? If the FG is 1.000 it should mean no bottle-bombs even with champagne yeast right?