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-   -   Didn't use camden tablets or boil (http://www.homebrewtalk.com/f30/didnt-use-camden-tablets-boil-285116/)

1776 12-04-2011 05:54 PM

Didn't use camden tablets or boil
 
Hey guys made my 2nd batch of mead last night. First batch was 5 gallons and I followed the instructions exactly as the recipe called for that I got at my LHBS. This time I did it a little differently. Well I threw the water, honey, and grapefruit in the carboy, put the yeast in it's seperate bowl to prepare itself, and suddenly realized I forgot to put the crushed camden pill in the concoction.

Thinking it probably won't matter, I just pitched the yeast and the rest of the water. Now I didn't boil anything and looking back on it I think I should have for sure. Did I ruin my mead?

Golddiggie 12-04-2011 06:04 PM

Sounds like you're on the road to a great batch of mead. I didn't boil my first batches, but did heat them up more than I should have (this was a year ago, before I knew NOT to heat the honey above 100-110F)... Still got some solid mead from those batches. This year's first batch went into primary today. 4 gallon batch with a gallon of very local wildflower honey in it. Added nutrient, energizer, O2 and pitched the rehydrated yeast in (Lalvin 71B-1122)... I only used a small amount of warmed water to get the honey to get into solution easier/faster.

I've not used camden tablets in my must. I used some to stabilize part of what I made last year. Don't plan on doing that ever again though. I have a brew fridge now, so I can cold-crash the batch/batches (inside of kegs) and then bottle (also off of keg).

How much grapefruit did you add to your batch? You might want to check the PH of the must to make sure it's not too low.

1776 12-04-2011 06:44 PM

Quote:

Originally Posted by Golddiggie (Post 3540952)
Sounds like you're on the road to a great batch of mead. I didn't boil my first batches, but did heat them up more than I should have (this was a year ago, before I knew NOT to heat the honey above 100-110F)... Still got some solid mead from those batches. This year's first batch went into primary today. 4 gallon batch with a gallon of very local wildflower honey in it. Added nutrient, energizer, O2 and pitched the rehydrated yeast in (Lalvin 71B-1122)... I only used a small amount of warmed water to get the honey to get into solution easier/faster.

I've not used camden tablets in my must. I used some to stabilize part of what I made last year. Don't plan on doing that ever again though. I have a brew fridge now, so I can cold-crash the batch/batches (inside of kegs) and then bottle (also off of keg).

How much grapefruit did you add to your batch? You might want to check the PH of the must to make sure it's not too low.

The grapefruit was smaller than a usual one and I added about 3/4th of it. Thanks for the response.

Golddiggie 12-04-2011 07:15 PM

If this batch is also 5 gallons, then the 3/4 of a grapefruit addition shouldn't make an impact. Actually, since you added it before fermentation started, it will probably make zero flavor impact in the batch.

My batches for this season are starting off as more traditional recipes. I have the first traditional batch started. I'm getting ready to mix up a maple mead (targeting a 14% ABV there too). I'll be starting my Mocha Madness rev.2 batch soon (21% target). Not a single one of these will be boiled/cooked. At most, I'll use a bit of warmed water to get the jugs/containers empty (honey and maple syrup)... That's it.

1776 12-04-2011 07:20 PM

This batch is only 1 gallon. Should I be putting the fruit in the secondary instead of the primary?

Also damn that's a lot of alcohol. Is it just the amount of honey, and the strain of yeast that affects the ABV?

1776 12-04-2011 07:27 PM

also, you ever throw in sugar to build the ABV%?

Golddiggie 12-04-2011 07:28 PM

Try your batch when fermentation is complete... After it has some time to get better, then see if you want/need to add more grapefruit to it. You'll get different effects from adding flavor elements either during fermentation, or after.

You get strength (ABV%) by both making the must high enough in OG and picking a strain that can work to that point. I'm not mixing up a must that will go above ~14% from the start. So, the one destined for 21% will start at about 14% (give or take), with enough room left (volume) for the additional honey to get it to 21%. Basically, you 'step feed' it more sugars/honey to get it to the higher level.

Just keep in mind, the higher the ABV%, the longer it will need to mellow/age in order to become something great to drink. My 18% ABV batches made last year (just before Thanksgiving 2010) are really, really good right now. I can only imagine how they'll be as they age more. Of course, it's not going to be easy to hold onto bottles to try as the years pass.

Golddiggie 12-04-2011 07:29 PM

Quote:

Originally Posted by 1776 (Post 3541124)
also, you ever throw in sugar to build the ABV%?

For my meads, the ONLY 'sugar' I'll add is the original sugar used. Such as honey or maple syrup. I won't use any processed sugars in my batches. I did make a blackberry melomel last year, so it had sugar from the fruit, but that was the only other addition other than honey.

1776 12-04-2011 07:36 PM

Cool thanks a bunch for answering my questions

jtrux 12-04-2011 08:24 PM

Why add sugars step wise instead of just adding up front? What is the benefit of adding in steps? I just made a mead with OG of 1.130 which should get to 20%. It was my first attempt so I hope I did not mess up. Used red star champaign yeast bc that's what I had.


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