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Originally Posted by fatbloke
Well I pretty much agree with most of what Matrix4b has already mentioned.
It would seem that the OP, having had experience with Beers, needs to forget a lot of that as mead methods can see like heresy. It's not, it's just that as has already been said, meads generally have more in common with wine making that with beer.
Plus, while a lot of mead makers seem to like D47, I'm not so keen as I don't have any way of managing temperature control apart from the most basic i.e. if it's cold a brew belt..... Whereas D47 is an example of a yeast that will good, does carry a caveat - ferment it below 70F/21C otherwise it can generate a lot of fusels...
Myself, I prefer K1-V1116 or D21, especially for traditionals.....
Apart from that, here's your link for an informative read and it answers pretty much most questions that a new mead maker might have..... |
Exactly I need to unlearn my beer brewing habits lol ! Well I made the mead today. I used 3.5 lbs of raw organic wildflower honey that I obtained locally. About 7/8 or so of a gallon of bottled poland spring water ( 1 gallon batch ) 1 orange and about 25 or so raisins. I did not boil heck o didn't even heat the must at all just sanitized as usual put some water in the Carboy then dumped the honey in which actually poured easier than I thought the shook the crap out of it till it was well intergrated. I sanitized the outer peel of the orange then cut into small slices. I lastly added the raisins which I didn't do anything too I just dropped them in hopefully that was ok. Lastly I pitched my yeast lavalin D47. What does everyone think did I do it right?
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