The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Frugal

Reply
 
LinkBack Thread Tools
Old 07-11-2012, 06:26 AM   #1
Werewolf6851
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Tomah, WI
Posts: 5
Default Frugal

Greetings all,

Starting small for my first attempt at making mead. Ie using glass gallon apple juice jars.

Reading recipies leads me to believe it's usually 3 pounds of honey to gallon of water.
Is it more case 3 pounds of honey to amount water to fill 1 gallon of volume (about 3 quarts water)? Or is it exactly 1 gallon of water and 3 pounds honey for about 5 quarts of volume?

Secondly hate to throw away useful stuff, and was wondering there are uses for the sediment from first fermintation and lees from following fermintations?

Wolf

Edited to give more info.
This will be my first brewing experiance. I do miss enjoying a good honey mead!

__________________

Last edited by Werewolf6851; 07-11-2012 at 06:55 AM. Reason: additional info
Werewolf6851 is offline
 
Reply With Quote Quick reply to this message
Old 07-11-2012, 06:41 AM   #2
Onihige
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Sweden
Posts: 257
Liked 30 Times on 23 Posts
Likes Given: 29

Default

Yes - you can re-use the yeast that's going to fall to the bottom. Some say it gets better each time, though personally I doubt that.

I'll ignore the part where you mentioned barbarian units of measurements. Just kidding, though personally I don't really weigh the honey or measure up water anymore. I just mix until I hit my target OG and desired volume, takes some notes of it so I won't forget.

Edit: would be good of you to mention your brewing experience - we could give you more appropriate advice for your first batch.

__________________
Onihige is offline
 
Reply With Quote Quick reply to this message
Old 07-11-2012, 08:13 AM   #3
Insomniac
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Oxford, UK
Posts: 684
Liked 6 Times on 6 Posts

Default

Its 3lb of honey per gallon of must, you you wont add a full gallon of water, though as mentioned its worth getting a hydrometer as its really the OG you are aiming for and its always good to know where you start and finish as well as when you finish as its not really possible to tell for sure without one!

__________________
Insomniac is offline
 
Reply With Quote Quick reply to this message
Old 07-11-2012, 10:27 PM   #4
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 32 Times on 30 Posts
Likes Given: 9

Default

I would not re-use the lees for fermentation. This isn't beer...we already stress the hell of our yeast in a mead since honey is void of vitamins and nutrients (esp. nitrogen).

Making alcohol is a process of loss. You ALWAYS lose liquid, so if its bothering you to toss the yeast cake...might not be the best hobby for ya

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2012, 12:22 AM   #5
Onihige
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Sweden
Posts: 257
Liked 30 Times on 23 Posts
Likes Given: 29

Default

And it's not like dry yeast is expensive, or hard to get.

__________________
Onihige is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2012, 04:08 AM   #6
Werewolf6851
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Tomah, WI
Posts: 5
Default

Was wondering more case is it usefull adding to garden soil, etc
Wolf

__________________
Werewolf6851 is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2012, 04:25 AM   #7
Illuveatar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: West Side of, the Hand
Posts: 123
Liked 7 Times on 6 Posts
Likes Given: 2

Default

I dump the sediment from both beer and wine over my compost pile. It's an excellent source of nutrients which I wouldn't just dump down the drain or in the trash. Also the yeast help break down some of my kitchen waste. I've always thought about saving a bit and reusing the yeast for future brews. Sort of like friendship dough, I may do this if I ever find myself brewing back to back batches but generally I just buy a new packet or vial of yeast.

__________________
Illuveatar is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2012, 01:48 PM   #8
bk0
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Los Angeles, CA
Posts: 227
Liked 3 Times on 3 Posts

Default

Meh. Depending on how fermentation went I would either save the entire lees, or at least a small portion (for later use to make a starter). I don't see much use in throwing perfectly good yeast away and then buying more packets of the same thing at the LHBS.

__________________
bk0 is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2012, 02:53 PM   #9
ExoticMeadMaker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Plano, TX
Posts: 131
Liked 5 Times on 4 Posts
Likes Given: 9

Default

Well dont forget about the possibility of mutations. The lees, especially after a couple of reuses, may not be the yeast you started out with. It could be better mutation, or it could be worst, but probably wont be the D47, 1116,, wyeast, whatever... that you started off with.
But I guess if you really wanted to "re-use" the lees then I guess you could always boil them and used it a yeast nutrient.

__________________

does anyone else find themselves sitting, starring at their mead in process?

ExoticMeadMaker is offline
malkore Likes This 
Reply With Quote Quick reply to this message
Old 07-12-2012, 10:16 PM   #10
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 32 Times on 30 Posts
Likes Given: 9

Default

Quote:
Originally Posted by ExoticMeadMaker View Post
Well dont forget about the possibility of mutations. The lees, especially after a couple of reuses, may not be the yeast you started out with. It could be better mutation, or it could be worst, but probably wont be the D47, 1116,, wyeast, whatever... that you started off with.
But I guess if you really wanted to "re-use" the lees then I guess you could always boil them and used it a yeast nutrient.
This. Yeast mutates...yeast adapts...yeast changes...and since its alive it does get 'too old'.

For the $1 a packet it costs, its not worth the expense to harvest and bank yeast that isn't necessarily at its peak. Maybe you're a microbiologist with a microscope who can check yeast health.
I am not...so I spend the $1.
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools