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Old 02-14-2013, 03:13 PM   #181
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I will be starting this soon because I have 35# of local super sweet berries in the freezer and a huge bucket of raw wildflower honey coming my way. Think I will use 3-5 pounds of orange blossom or tupelo honey too.Though I will likely use D47 instead of K1-V1116, need to think about it. Aim for an OG of 1.120 and if it dies off around 1.015 I would still have an ACV of approx 14%..D47 or Cotes de Blanc(via a cool ferment) would come close . I just have bad experience when cold crashing, stabilizing and later bottling, every batch has always refermented. I could ferment to dry and allow to clear and then stabilize and backsweeten. Decisions, decisions.

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Old 02-15-2013, 12:40 AM   #182
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I have used D47 and step fed a Blueberry mead until the yeast stopped. Took a number of rackings to get there.

Was the refermentation an ugly/messy scene?

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Old 02-15-2013, 06:13 PM   #183
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Quote:
Originally Posted by opus345 View Post
I have used D47 and step fed a Blueberry mead until the yeast stopped. Took a number of rackings to get there.

Was the refermentation an ugly/messy scene?
opus345...I have also used D47 to achieve residual sugar by way of alcohol toxicity causing yeast death with great success. As far as cold crash failure it was indeed ugly. Lost at least one gallon in one fell swoop..heard corks popping and glass breaking..sticky mess that smelled great! I super chilled what was left and consumed sooner rather than later. They were at the year mark when they woke back up in the 50F wine cave.
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Old 02-16-2013, 03:12 AM   #184
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Quote:
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opus345...I have also used D47 to achieve residual sugar by way of alcohol toxicity causing yeast death with great success. As far as cold crash failure it was indeed ugly. Lost at least one gallon in one fell swoop..heard corks popping and glass breaking..sticky mess that smelled great! I super chilled what was left and consumed sooner rather than later. They were at the year mark when they woke back up in the 50F wine cave.
Thanks for sharing, it is good to know that this could happen and it was interesting to hear that it took a year.
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Old 02-18-2013, 02:03 PM   #185
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I have all the mats for this and plan on making it this weekend...with only one catch I'd like to use D47 yeast on this because i have several packets of it already. I have read through most of the posts and havent seen anyone really giving a thumbs up on it. Is there any reason not to on this particular recipe? Is it just problems with cold crashing opposed to pitching sorbate?

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Old 02-18-2013, 02:47 PM   #186
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What are your goals? Dry vs SemiSweet vs Sweet? ABV? < 14% or > 14%

Keep in mind that I'm still learning, but I like to use previous HBT/GotMead posts to help educate myself:

Don't use D47 with a fermentation temp over 68*F
http://www.homebrewtalk.com/f30/lalv...r-20-c-292239/
http://www.homebrewtalk.com/f30/best...w-mead-305096/

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Overall experiences
http://www.gotmead.com/forum/showthread.php?t=8633
http://www.gotmead.com/forum/showthread.php?t=20408

Lalvin ICV D47
http://www.lalvinyeast.com/images/li...-D47_Yeast.pdf

Lalvin Strains
http://www.lalvinyeast.com/strains.asp

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Old 02-18-2013, 03:00 PM   #187
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Quote:
Originally Posted by opus345 View Post
What are your goals? Dry vs SemiSweet vs Sweet? ABV? < 14% or > 14%

Keep in mind that I'm still learning, but I like to use previous HBT/GotMead posts to help educate myself:

Don't use D47 with a fermentation temp over 68*F
http://www.homebrewtalk.com/f30/lalv...r-20-c-292239/
http://www.homebrewtalk.com/f30/best...w-mead-305096/

GM
Overall experiences
http://www.gotmead.com/forum/showthread.php?t=8633
http://www.gotmead.com/forum/showthread.php?t=20408

Lalvin ICV D47
http://www.lalvinyeast.com/images/li...-D47_Yeast.pdf

Lalvin Strains
http://www.lalvinyeast.com/strains.asp
Thanks for the reply my man....I'm aiming for semi-sweet. The D47 above 68 degrees shouldnt be a problem this time of year but that has always kinda confused me a bit. The blueberry mead recipe that i have used on this website used 3 packets of D47 and told me to keep it at 72 degrees. For what its worth its hovered around 70 degrees during initial fermentation and since has been holding around 64-62 with no foul notes that i can detect.

http://www.homebrewtalk.com/f80/blueberry-mead-34038/
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Old 02-20-2013, 07:54 PM   #188
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I'm in as well, but going on Vacation to Wisconsin this weekend (going to stock up on New Glarus while there!) so I'll be a little behind.

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Old 03-24-2013, 09:01 PM   #189
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I will be getting in on this again this coming weekend. Just have to see if the local shop has the right yeast or if i need to order it. I am getting pumped.

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Old 05-29-2013, 12:46 AM   #190
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Hey all-
I know I'm a few years late but I saw this and just had to try it. Here are my notes - I'm new so feel free to help if I did anything wrong. Main thing I noticed is that mine fermented much faster than I expected.

Notes:

5-21-13 Strawberry Mead started at 7pm. Added 18 lb whole fresh strawberries frozen then thawed, in mesh bag. Added 18 lb raw wildflower honey, water to 6 gal (ran out of room in bucket but left a few inches for foaming) and 1/4 tsp of potassium metabisulphite in ferm bucket. Stirred up well and set lid on bucket. Waited 24 hours.

5-22-13 added 1.75 tsp pectic enzyme, 2 tsp energizer, 4 tsp nutrient. Rehydrated 2 packets of K1V1116 and pitched on 69 degree must. Stirred a lot. OG is 1150 on 69 degree must with 66 degree air. Moved bucket to fermentation room which is 65 degrees. I'm doing staggered nutrient additions.

5-23-13 punched cap and added .5 tsp energizer and 2 tsp nutrient. Gravity is 1130 in 65 degree room. Punched cap again before bed, lots of foam.

5-24-13 punched cap in the AM and step fed .5 tsp energizer and 1 tsp nutrient. SG is 1114. Lots more foam, good aroma. Foamed up into towel, replaced towel with a fresh one after punching cap this afternoon.

5-25-13 punched cap and checked gravity of 1060.

5-26-13 punched cap and gravity was 1030 so I put on the lid and airlock.

5-28-13 SG of 1012 so I racked into 6 gallon secondary Carboy on top of a pound of orange blossom honey. Tastes pretty good but wasn't very sweet, which is why I racked on to the honey. Unmistakable strawberry flavor!


Thanks! Will

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