Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > first quick mead: advice?
Reply
 
LinkBack Thread Tools
Old 06-09-2009, 02:06 AM   #1
Zebra
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: San Diego
Posts: 5
Default first quick mead: advice?

Hi, I'm brewing my first couple batches of mead right now to experiment and see how they go. The first is a gallon of a recipe that should be ready to try in about a month.
The second is following this recipe (for 1/2 gallon):

Quote:
Master Robyyan's recipe:

Add one. pound of honey to 5 quarts of water, bring the mixture to a simmer and skim the foam as it rises, until there is no more foam, approximately 30 minutes. Add approx. 2 tbsp. coarsely chopped fresh ginger, the juice of one lemon, and 8 cloves, stuck into the lemon peel for easy removal. Boil for 15 minutes, then remove from the heat and cool to lukewarm. Place the wort in a jug, straining the ginger and lemon pieces out. Add 1/4 tsp. ale yeast, and fit a fermentation lock.

After 48 hours, bottle and store at room temperature. After 48 hours in the bottle, refrigerate.
It will have been in it's first fermenter 48 hours tonight, but it looks like there still quite a bit of activity going on in there (I'm using a champagne yeast). I suppose it can't hurt to leave it in there a few more days, but are there any visible cues to when fermentation has slowed? I'm using bare bones equipment right now, so visual cues is about all I have to go by right now.

Thanks
__________________
Zebra is offline
 
Reply With Quote Quick reply to this message
Old 06-09-2009, 03:11 AM   #2
jesse
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Posts: 94
Default

nothing quick about mead. Time makes it. I used to always try to make a fast mead and was never impressed. I did however put a few bottles away after every brew. Kick myself in the ass after every sip for drinking the rest. I'd say quick is 9-12 months. Let it age at least 2 years...It's worth it.

__________________
jesse is offline
 
Reply With Quote Quick reply to this message
Old 06-09-2009, 03:27 AM   #3
Zebra
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: San Diego
Posts: 5
Default

I filtered out about a spoonful to see how it's going. I must say, I like the taste a lot. Spicy, a bit bubbly, and mildly sweet. I can't taste any alcohol, so I'm guessing it's 5% tops right now. It could use to ferment more, but it's coming out more like a cider than a wine, which is what I'd expect. I'm pretty optimistic about this recipe.

__________________
Zebra is offline
 
Reply With Quote Quick reply to this message
Old 06-09-2009, 05:17 AM   #4
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

Quote:
Originally Posted by Zebra View Post
I filtered out about a spoonful to see how it's going. I must say, I like the taste a lot. Spicy, a bit bubbly, and mildly sweet. I can't taste any alcohol, so I'm guessing it's 5% tops right now. It could use to ferment more, but it's coming out more like a cider than a wine, which is what I'd expect. I'm pretty optimistic about this recipe.
The fermentation will take 1-2 months. Then you ought rack it to a secondary for about 10 more months and let it degass.
__________________
Brandon O is offline
 
Reply With Quote Quick reply to this message
Old 06-09-2009, 05:23 AM   #5
Clayton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: NE Oklahoma
Posts: 1,493
Liked 19 Times on 17 Posts
Likes Given: 19

Default

the only thing you can do. and it will help ALOT.
is to add lots of FAN and yeast nutrient

__________________
Once, during Prohibition, I was forced to live for days on nothing but food and water. ~ W.C. Fields
Clayton is offline
 
Reply With Quote Quick reply to this message
Old 06-09-2009, 05:59 AM   #6
dudasaj
Dude
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
dudasaj's Avatar
Recipes 
 
Join Date: Jul 2008
Location: STATE COLLEGE, PENNSYLVANIA
Posts: 228
Liked 1 Times on 1 Posts

Default

Don't boil honey. Don't do an extended simmer. I'd say steer clear of any temps over 160F.

__________________
In theory, theory and practice are the same thing, but not in practice
dudasaj is offline
 
Reply With Quote Quick reply to this message
Old 06-09-2009, 09:12 AM   #7
travestyofnature
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Spokane, Wa
Posts: 913
Liked 5 Times on 4 Posts

Default

+5 on not boiling the honey. It ruins the aeromatics and IO the flavor of the honey. If you like how it tastes now, you would love it if you didn't boil.

__________________
One out of every four people suffer from mental illness. Think of your three best friends - if they are OK, then it's you!
travestyofnature is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2009, 12:14 AM   #8
Zebra
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: San Diego
Posts: 5
Default

I decided to let it ferment a while longer, but I realized that I should have stuck to the recipe. The yeast seems to have fermented most of the honey and now it's no longer sweet. It obviously needs to age a little now. If I had siphoned it after a few days rather than 10, it would have been modestly alcoholic and drinkable.

I'm starting to think that the two paths for making a mead this fast are to produce something that is tasty and not very alcoholic, or something of conventional alcohol levels but not very tasty.

My other batch is coming along nicely, though.

__________________
Zebra is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2009, 12:34 AM   #9
Wade E
Beer Buster
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Wade E's Avatar
Recipes 
 
Join Date: Mar 2008
Location: Middlebury, Ct.
Posts: 881
Liked 4 Times on 4 Posts

Default

Wine yeast will almost always ferment dry so if youre looking for sweeter the use a sweet mead yeast or add sulfites and sorbate when its done fermenting and sweeten it up with a simple syrup consisting of 2 parts sugar dissolved in 1 part boiling water and let it cool and add it into the wine(mead) or you can even use honey in this case to sweeten it. Do not boil honey!

__________________
Wade E is offline
 
Reply With Quote Quick reply to this message
Old 06-23-2009, 09:05 PM   #10
Zebra
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: San Diego
Posts: 5
Default

Quote:
Originally Posted by Wade E View Post
Wine yeast will almost always ferment dry so if youre looking for sweeter the use a sweet mead yeast or add sulfites and sorbate when its done fermenting and sweeten it up with a simple syrup consisting of 2 parts sugar dissolved in 1 part boiling water and let it cool and add it into the wine(mead) or you can even use honey in this case to sweeten it. Do not boil honey!
Understood. I have a new batch that's following this recipe (essentially). I siphoned it into bottles after 5 days this time, while it's still sweet. Hopefully the champagne yeast won't eat all my sugar this time.

On the topic of siphoning, what ways do you guys filter out the stuff during the bottling process?
__________________
Zebra 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
Need Some Quick Advice SkewedBrewing Equipment/Sanitation 3 01-14-2009 05:40 PM
Quick Mead tooomanycolors Mead Forum 2 12-18-2008 02:05 AM
Quick Mead lucasszy Mead Forum 11 10-28-2008 02:39 PM
Need advice quick! Alamo_Beer Equipment/Sanitation 8 04-12-2007 08:57 PM
Quick Advice!?! zoebisch01 Commercial Brew Discussion 8 01-04-2007 08:27 PM