Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > heat vs no heat must preperation

Reply
 
LinkBack Thread Tools
Old 07-15-2011, 12:47 AM   #11
david83
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Tolland County CT
Posts: 327
Liked 8 Times on 8 Posts

Default

i just started my first batch today and didnt use heat thats what the owner of the lhbs recomended

__________________
david83 is offline
 
Reply With Quote Quick reply to this message
Old 07-15-2011, 12:51 AM   #12
bubbachunk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Fort Smith
Posts: 645
Liked 6 Times on 5 Posts

Default

I have never heated to sanitize

__________________
bubbachunk is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2011, 03:40 AM   #13
StMarcos
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Sebastopol, CA
Posts: 947
Liked 29 Times on 24 Posts
Likes Given: 1

Default

All good points, but it wouldn't be a bad idea to sanitize yer water before adding the honey. Boil, cool, honey/nutes, oxygenate, yeast.

__________________
StMarcos is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2011, 03:44 AM   #14
StMarcos
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Sebastopol, CA
Posts: 947
Liked 29 Times on 24 Posts
Likes Given: 1

Default

I do this because honey is quite fine on it's own, but water isn't honey. Also, water mixed with honey isn't honey either, so I do follow wine protocol in regards to sulfiting myself.

__________________
StMarcos is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2011, 01:58 PM   #15
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 1,799
Liked 76 Times on 67 Posts
Likes Given: 21

Default

Here we go again...

I make/have made mead both ways...they are *different*-- the actual superiority of one method (heat/boil) vs (no heat/"dump and stir") is not as gospel as I think most people tend to make it out to be. I wish people had more of an open mind about it...I'll post these links again:

Errol's boil/no boil experiment
The results of the blinded tasting

It is clear to me that heating may (and boiling certainly will) decrease the aroma, but it doesn't necessarily create inferior mead.

To answer the OP's original question (who I'm sure didn't dream there'd be so much controversy): No it is not *necessary* to heat your honey, but if you choose to, you will not "ruin" your mead. I personally don't think that Campden (sulfites) are needed for must sanitation purposes. I've not used them for that purpose, only for stabilization (along with sorbate) when I've planned to backsweeten. I think as long as you have good sanitation practices and pitch good healthy yeast quickly you will be fine (although I've waited almost 36 hrs in one case before pitching without any bad results...certainly not best practice, but it happened, and my mead wasn't "ruined.")

__________________
Packaged: A bunch of random stuff...*and* American Pale Mosaic SMaSH
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: Hopefully being refilled next week!
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
biochemedic 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
Aging in the heat. WIMARIPA Mead Forum 2 05-10-2011 10:30 PM
Honey, I hate like hell to even heat it up. babalu87 Mead Forum 15 01-16-2010 12:15 AM
No Heat Honey Layer digdan Mead Forum 3 09-05-2009 05:17 PM
Summer is Coming - Effect of Heat on Mead Conditioning wendelgee2 Mead Forum 5 04-24-2009 05:09 PM
No heat method? janzik Mead Forum 8 10-11-2008 03:35 PM