Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > hops and mead
Reply
 
LinkBack Thread Tools
Old 08-23-2011, 01:01 PM   #21
frydogbrews
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: nowhere, mo
Posts: 2,756
Liked 46 Times on 46 Posts

Default

i certainly never add acid right off the bat. for one thing, you don't know if you need it or how much. another thing though, honey is already acidic and making it more so just creates an environment that is slightly rougher for the yeasties to do their thing in. i always adjust my pH when i put it into the secondary and i shoot for a pH of 3.2 or 3.3

__________________
frydogbrews is offline
 
Reply With Quote Quick reply to this message
Old 08-23-2011, 05:59 PM   #22
2ndGenBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Denver
Posts: 159
Liked 1 Times on 1 Posts
Likes Given: 1

Default

I can chime in on the affects of aging hops with meads. I did a Elderflower/Saaz metheglin about 1 1/2 years ago and opened a bottle the other day. The Saaz taste and aroma still came through strong and complemented the Elderflower excellently.

When I did my batch I simmered the Elderflower and added the Saaz after fermenetation as a dry hopping. I let the Saaz sit for quite a long time (4-5 weeks) before racking and allowing to clear.

My recipe:

3lbs Wildflower honey
1/4 oz Elderflower
1 oz Saaz
71B-1122 yeast
Nutrient and energizer per label

Makes a good 1 gallon batch. Im debating making a full 5 gallon batch.

That's my two cents.

__________________
2ndGenBrewer is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2011, 08:41 PM   #23
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 1,805
Liked 77 Times on 68 Posts
Likes Given: 21

Default

Quote:
Originally Posted by 2ndGenBrewer View Post
I can chime in on the affects of aging hops with meads. ...

... added the Saaz after fermenetation as a dry hopping. I let the Saaz sit for quite a long time (4-5 weeks) before racking and allowing to clear.
I also add my dry hops for several weeks before racking to clear...perhaps this is part of the secret to getting the persistent hop flavor/aroma in mead...

Quote:
Originally Posted by 2ndGenBrewer View Post
Im debating making a full 5 gallon batch.
Do it!
__________________
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 online now
 
Reply With Quote Quick reply to this message
Old 09-05-2011, 11:28 PM   #24
mr_y82
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: asheville, nc
Posts: 100
Default

I love this site... I am working on my first batch and used some hops... just hope this sulfur smell goes away... I started a thread on that as well, more details there...http://www.homebrewtalk.com/f30/1st-...1/#post3231480

__________________
"Behold the rain which descends from heaven upon our vineyards, there it enters the roots of the vines, to be changed into wine, a constant proof that God loves us, and loves to see us happy." - Ben Franklin 1779
mr_y82 is offline
 
Reply With Quote Quick reply to this message
Old 09-09-2011, 06:23 PM   #25
mkut
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Canterbury, UK, England
Posts: 31
Default

just tried a little sample whilst racking, it tastes pretty good so far. going to make some more soon.

__________________
mkut is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2011, 12:41 PM   #26
planet9
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Melbourne, VIC
Posts: 2
Default

I'm itching to make my first mead and I just spent two days searching for this info so thanks guys. The question I have is what type of bottles are going to be best for bottling the bragawd (hop mead) in. In the recipes featured here it says to bottle in 'Quart bottles'. Should I use plastic or will glass be OK and is quart (litre) the best size? Cheers!

__________________
planet9 is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2011, 12:56 PM   #27
frydogbrews
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: nowhere, mo
Posts: 2,756
Liked 46 Times on 46 Posts

Default

always go with glass when you are dealing with something that has to age. oxygen passes through the plastic (in very small amounts) and when you age it for even 6 months, not mention a year or three, those small amounts add up and wreck a beverage.

as for size of bottles, whatever size you think you will readily open and finish before it gets oxidized. i usually do 750 ml bottles or 1 liter swing tops. other than that it is just presentation. i won't bottle in 12 oz beer bottles because i just don't like the look of mead in beer bottles. the mead, however, doesn't give a damn.

__________________
frydogbrews is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2011, 01:44 PM   #28
planet9
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Melbourne, VIC
Posts: 2
Default

I noticed on this page http://www.medievalcookery.com/helewyse/meadhops3.html mentions the author created 'bottle bombs' when using 1 pint swing top bottles, using the 1 teaspoon of sugar carbonation recipe. Is exploding bottles common and can it be avoided?

__________________
planet9 is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2011, 01:53 PM   #29
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 1,805
Liked 77 Times on 68 Posts
Likes Given: 21

Default

Quote:
Originally Posted by planet9 View Post
I'm itching to make my first mead and I just spent two days searching for this info so thanks guys. The question I have is what type of bottles are going to be best for bottling the bragawd (hop mead) in. In the recipes featured here it says to bottle in 'Quart bottles'. Should I use plastic or will glass be OK and is quart (litre) the best size? Cheers!
Fully agree with frydogbrews on both of his points...I always use glass for mead, even for fermentation, since it's generally a longer process, and I don't want to deal with the oxygen permeability issue.

In terms of bottle size, your batch size may dictate some of this...when I was (very early on) doing 1 gal batches, I always bottled in 12 oz bottles, but now I generally use 750 ml wine bottles (5-6 gallon batches).

You may also want to consider how you drink...if you and yours are the sort to open up a wine bottle and kill it in one shot, then go that route. If you're the only one drinking it, 12 oz bottles may be better....

Something very specific for the hop meads though...I do believe you should bottle in BROWN bottles...with the presence of hops, I would be concerned about skunking (light-struck) off flavors. If you can't find brown wine style bottles, I'd bottle in regular crown cap bottles of whatever size you have conveniently available.
__________________
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 online now
 
Reply With Quote Quick reply to this message
Old 09-16-2011, 04:14 PM   #30
frydogbrews
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: nowhere, mo
Posts: 2,756
Liked 46 Times on 46 Posts

Default

you could also use indigo blue bottles, they are widely available, although slightly pricy, but they keep out as much light as brown, maybe more (that's a debate for another thread though.)

as for the bottle bombs, just let it ferment out all the way, take multiple hydrometer readings on different days to make sure it is done (or at .990) then don't add more than the usual priming sugar if you plan on carbing it up. (3/4 cup to five gallons is the norm)
swing top bottles are actually closer to champange bottles and can be carbed higher than regular beer bottles, so to get those babies to blow, somebody messed up big! and with a mead, that was probably bottling before it was done fermenting.

__________________
frydogbrews 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
Bottling mead - Caps vs Corking mead - either method superior? WinsomeLass Mead Forum 29 05-23-2013 07:22 PM
Stark Raven Mead (burnt honey mead attempt) machinelf Mead Forum 61 01-25-2013 02:29 PM
Mead newbie question: how to make a bottle conditioned, sweet, sparkling mead? weirdboy Mead Forum 36 05-28-2010 06:24 AM
Hops in Mead? Sean Mead Forum 5 05-23-2009 11:02 PM
Hops in my Mead? I think so! digdan Mead Forum 1 03-10-2009 05:52 AM