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-   -   Completely new to Brewing, your criticism please :) (http://www.homebrewtalk.com/f30/completely-new-brewing-your-criticism-please-382695/)

rosfrei 01-19-2013 06:43 AM

Completely new to Brewing, your criticism please :)
 
It is to my now new-found knowledge that what I have fermenting is called "mead".

There is 454g in 1lb. 5gal of water to 3lb sugar is the formula used for a good ferment on bakers yeast, that I have found anyway.

512.5g of sugar in 750ML maple syrup bottle.

2 bottles equals 2.25lbs (1021.5g), requires 1.36gal (5.15L) of water. (scaled down formula)

Half packet of yeast (~4g)

Fermenting in a 78F room with a vented pot lid.

Please any helpful insight :) I love learning new things.

Onihige 01-19-2013 06:49 AM

Where's the honey?

fatbloke 01-19-2013 07:28 AM

Quote:

Originally Posted by Onihige (Post 4802164)
Where's the honey?

Concur.....

Trying to follow the total quantity ? Trying to follow the amounts of different fermentable sugars ?

Plus no explanation of method used to mix it or what the yeast might be other than an allusion to bread yeast in the first few lines etc....

rosfrei 01-19-2013 09:26 PM

Well then..

I was under the impression anything brewed with non-traditional ingredients was a "mead". Didn't know mead's were honey based.

What I do have then is just alcohol, I do plan on "jacking" it after fermentation is done. I will have a maple flavored spirit I suppose.

Where should I post about that then?

I used 2.25lbs of "sugar" (how much was in my syrup added) to 1.36gal of water and half a packet of yeast.

saramc 01-20-2013 03:57 AM

There is a name for mead made from maple syrup....called acerglyn.

I am confused why you are referencing 3# sugar to 5 gallon of water yet are using 2.25# sugar with a less than 1.5 gal water? The correct sugar ratio breaks down to 0.6# per gallon of water. Just wondering.

rosfrei 01-20-2013 04:29 PM

Haha, I got my initial measurements wrong. The water and sugar were backwards with what I had written down.

SO! I have way too much sugar in not enough water. What will become of this? It has been fermenting for 1.5 days in a 79-80f room and the vent already smells very much like alcohol.

saramc 01-20-2013 07:12 PM

Quote:

Originally Posted by rosfrei (Post 4806223)
Haha, I got my initial measurements wrong. The water and sugar were backwards with what I had written down.

SO! I have way too much sugar in not enough water. What will become of this? It has been fermenting for 1.5 days in a 79-80f room and the vent already smells very much like alcohol.

Then add more water, and cool it down. You will 'cook' this. Smells like alcohol because it is.

rosfrei 01-20-2013 11:17 PM

I can oxygenate at this step in fermenting? I thought this was very much a no-no?

I guess I will need to add another 9L of water? And probably should add more yeast too eh?

79f is too hot to leave it fermenting in?

aceparadis 01-21-2013 02:08 AM

Here is a loose guide to fermentation, there are exceptions. Fruit = wine, grain = beer and honey = mead. In the end it depends on process and what was used to ferment it. For instance, if I fermented apple juice with an ale yeast it becomes a cider, if its fermented with a wine yeast its a apfelwine, if I distill either it becomes a brandy, but again there are exceptions.

Check out: http://www.bjcp.org/index.php for some good learning.

Here is my recipe for a semi-sweet cyser mead.

Step one: Make a starter 12-24 hours in advance: Activate wyeast 3787 smackpack and wait 3-4 hours. add 1tsp of nutrient and 1tsp of energiser, yeast and half a liter of fresh pressed apple cider to a one gallon demijohn. cover with tinfoil or airlock. At this stage your growing yeast, not making mead. Swirl often to add oxygen to to your starter. Wait 12-24 hours for yeast to grow. This step is very important.

Step two: warm your honey (12 pounds) so it flows. I like to fill my sink with hot water and place my unopened honey jugs in it for 30 minutes or so, Sanatize a hand blender. When your ready add all your honey to your fermenting bucket. Cream the honey with the blender, this adds oxygen to the honey. Slowly add apple juice (4.5 gallons) to the mix and use blender to mix it up. I feel this is the easiest way to mix and add oxygen. Others may have better techniques. Add 2 tsp of energizer and 2tsp of nutrient and blend that in. Take a gravity reading.

Step 3: Pitch the entire yeast starter, over the course of a few days slowly let the mead raise in temperature. Your using a Belgain Yeast, fermenting hot isnt an issue. When 60% of the sugars are consumed add 1tsp of nutirent and 1tsp of energiser.

step 4: Monitor your gravity readings, when it hasn't changed for three days rack off into a secondary for bulk aging. The longer you wait the better.

This is my process and it produces great results for me. Try it and adjust to your own liking.

saramc 01-21-2013 10:50 AM

Quote:

Originally Posted by rosfrei (Post 4807233)
I can oxygenate at this step in fermenting? I thought this was very much a no-no?

I guess I will need to add another 9L of water? And probably should add more yeast too eh?

79f is too hot to leave it fermenting in?

You want access to oxygen for 5-8 days, so stirring is fine...adding more fermentable or adding the missing water is fine. If you shorted your yeast, then go ahead and correct it. I find a cooler temp, even just 70, can mean a big difference as far as what is brought out in the ferment. Compare to broiling a steak vs grilling.


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