Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Diluting mead?
Reply
 
LinkBack Thread Tools
Old 03-03-2009, 01:45 PM   #1
Cugel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Washington D.C. Metro area
Posts: 512
Default Diluting mead?

So I went and made a highly modded JOAM with 71B-1122 and 17.5 lbs honey added to 4 gallons water.

Fermented (at 64F) down to 0.996 after 3 weeks and I now have 5.5 Gallons of a mead that has an ABV of 15.4% according to Hightest's spreadsheet (for which I am very grateful - thank you).

It tastes ok, with a strong alcohol bitterness. I want to reduce the mead to an ABV of 12-13%, sorbate etc. to prevent further fermentation and then backsweeten.

If I add 2.5 Gallons of water it will come down to an abv of 12.2%. 2 Gallons of added water will give me an abv of 13.1%.

Is this after-fermentation dilution of cooled boiled water OK? Anything I need to worry/think about?

Thanks!

__________________

Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

Cugel is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2009, 03:43 PM   #2
robsauce
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 41
Default

Im by no means an expert but my thought is:

While adding 2-2.5 gallons of water may very well lower your ABV it will drastically water down the other flavour components of your mead.

__________________
robsauce is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2009, 03:46 PM   #3
hightest
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Bridgeton, NJ
Posts: 434
Liked 17 Times on 6 Posts

Default

Quote:
Originally Posted by Cugel View Post
...If I add 2.5 Gallons of water it will come down to an abv of 12.2%. 2 Gallons of added water will give me an abv of 13.1%
I would never add water to a finshed (or near finished) mead.

Backsweetening will also lower the ABV by dilution. After you add the sorbate & KMETA, add 2 lbs of honey. That will raise the SG to ~1.009 and lower the ABV to ~14.9%. Let that mixture rest for a couple of weeks before sampling to see if it's nearer your taste.

If not add more honey and try again...
__________________
hightest is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2009, 04:08 PM   #4
Cugel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Washington D.C. Metro area
Posts: 512
Default

Quote:
Originally Posted by robsauce View Post
Im by no means an expert but my thought is:

While adding 2-2.5 gallons of water may very well lower your ABV it will drastically water down the other flavour components of your mead.
Rob - I never thought of that aspect of things. Thanks!
__________________

Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

Cugel is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2009, 04:11 PM   #5
Cugel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Washington D.C. Metro area
Posts: 512
Default

Quote:
Originally Posted by hightest View Post
I would never add water to a finshed (or near finished) mead.
Why not? Diluting the flavors added through the spices/oranges?

Quote:
Originally Posted by hightest View Post
Backsweetening will also lower the ABV by dilution. After you add the sorbate & KMETA, add 2 lbs of honey. That will raise the SG to ~1.009 and lower the ABV to ~14.9%. Let that mixture rest for a couple of weeks before sampling to see if it's nearer your taste.

If not add more honey and try again...
I will take your suggested approach and see what happens. ~15% ABV is still somewhat too high for me.

Lesson learned, from now on I'll only use 12-13 lbs honey fermentables in meads!
__________________

Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

Cugel is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2009, 04:23 PM   #6
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 85 Times on 75 Posts
Likes Given: 1

Default

Mix it with soda. Don't pre-dilute it...

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2009, 05:15 PM   #7
Brandon O
Knapsnatchio
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Brandon O's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Tempe
Posts: 1,238
Liked 36 Times on 10 Posts

Default

+1


Cut it with something when drinking. Much easier and you can do it to taste every time.

__________________
Brandon O is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2009, 05:18 PM   #8
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,654
Liked 135 Times on 128 Posts

Default

Pour 4 ounces & add 1 ounce of water. Mix well and sample. I've been known to make a mead 'cooler' with 2-3 times as much soda water as mead.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2009, 05:50 PM   #9
Cugel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Washington D.C. Metro area
Posts: 512
Default

I don't think get it.

Why the big no-no on diluting pre-bottling? What is the logic?

With the exception of diluting the spices/orange flavor components I cannot think of a good reason not to dilute.

Now, keep in mind that I will follow your advice and will not dilute, I'm just trying to figure out why not.

__________________

Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

Cugel is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2009, 09:16 PM   #10
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

You are watering down every aspect of it, not just the alcohol. So proportionally you will have less flavor, less color, less alcohol, less sweetness, it will be thinner, etc.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Diluting wort during fermentation aredling All Grain & Partial Mash Brewing 20 09-11-2012 06:41 PM
Diluting a boil gartj General Techniques 2 01-11-2009 05:45 AM
diluting wort pre-boil glorifiedbusdriver All Grain & Partial Mash Brewing 4 09-16-2008 07:26 PM
I need a little help with some math please. Diluting an APA Seawolf General Techniques 2 09-07-2008 01:23 PM
determine ABV when diluting jay415 General Techniques 5 07-16-2008 12:20 AM