Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > How long should I wait?
Reply
 
LinkBack Thread Tools
Old 12-05-2012, 04:57 PM   #1
Cattleskull
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Fredericksburg, Virginia
Posts: 22
Default How long should I wait?

I have a 3 gallon batch of traditional mead fermenting away. Starting on 9-24-12. How many months should I wait to bottle? Its been 2 full months so far, can I wait a total of 6 months and then bottle?

__________________
Cattleskull is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2012, 05:05 PM   #2
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 477 Times on 420 Posts
Likes Given: 266

Default

ABV%? Yeast used? Honey used?

I have some 14% batches of mead (~4 gallons) that I made a year ago. I'll be bottling up one of them this week. Not sure when I'll get to the other one. IMO, anything under 14% is good at 10-12 months bulk aging before bottling. 14-16%, up to about 14 months. 18% is better after 14-18 months. Above 18%, 18-24 months before going to bottle is no issue. Provided, of course, you store it properly. I have one batch that's a 21% target (haven't pulled a sample in some time) that was started almost a year ago. It will be sitting for another year before it goes to bottle. Partially due to the strength and partially due to making flavor additions and wanting to be 100% sure I like it before I put it into bottles. The ~25% batch I'll be starting shortly is planned for at least 2 years in bulk, if not three years, before it goes to bottle.

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
Devo9 Likes This 
Reply With Quote Quick reply to this message
Old 12-05-2012, 05:11 PM   #3
Cattleskull
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Fredericksburg, Virginia
Posts: 22
Default

I used a gallon jug of raw honey and organic yeast. The alcohol percentage was at or under 14%

also, bubbling has stopped completely so it seems when I checked this afternoon on the 3 gallon batch.

__________________
Cattleskull is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2012, 05:20 PM   #4
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 477 Times on 420 Posts
Likes Given: 266

Default

Quote:
Originally Posted by Cattleskull View Post
I used a gallon jug of raw honey and organic yeast. The alcohol percentage was at or under 14%

also, bubbling has stopped completely so it seems when I checked this afternoon on the 3 gallon batch.
Let me guess, this was your very first mead you made, and you didn't check with any sites, books, or other resources before making it.

12# of honey (that's the typical weight of a gallon of honey, but using weight measure is FAR better) in a 3 gallon batch... You better check the gravity of that batch, since you could have something extremely sweet left. Since that has the potential for about 18% at that mixture. Next time, don't mix blindly, use the calculation tool readily available to make it to be what you want. Also, IMO, not having any information on the yeast strain is a bad idea. 'organic yeast' means squat. I use Lalvin Labs strains for my meads and I know what to expect. I also formulate the must to meet my expectations, or the tolerance levels of the yeast selected.

Also, mead is nothing like beer. Just because the airlock isn't moving doesn't mean it's even close to being ready for bottling. With the yeast you used, you could be looking at an extensive time in bulk so that it flocculates out well. IMO, at least 6-12 months is advisable when you KNOW what the yeast will do. Since you probably have nadda for information on the yeast you used, it's virtually impossible to say.

BTW, do NOT rack it more than once a month (two is a better minimum) to get it off the lees. That will help it to become clearer and produce something great in the glass.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
Photobond Likes This 
Reply With Quote Quick reply to this message
Old 12-05-2012, 06:40 PM   #5
Devo9
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Winnipeg, Manitoba
Posts: 419
Liked 25 Times on 24 Posts
Likes Given: 53

Default

Quote:
Originally Posted by Golddiggie View Post
ABV%? Yeast used? Honey used?

I have some 14% batches of mead (~4 gallons) that I made a year ago. I'll be bottling up one of them this week. Not sure when I'll get to the other one. IMO, anything under 14% is good at 10-12 months bulk aging before bottling. 14-16%, up to about 14 months. 18% is better after 14-18 months. Above 18%, 18-24 months before going to bottle is no issue. Provided, of course, you store it properly. I have one batch that's a 21% target (haven't pulled a sample in some time) that was started almost a year ago. It will be sitting for another year before it goes to bottle. Partially due to the strength and partially due to making flavor additions and wanting to be 100% sure I like it before I put it into bottles. The ~25% batch I'll be starting shortly is planned for at least 2 years in bulk, if not three years, before it goes to bottle.
Great info, I'm going to hold on to this quote for future reference!
__________________
Signature Rock Meadery
Devo9 is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2012, 08:07 PM   #6
Cattleskull
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Fredericksburg, Virginia
Posts: 22
Default

What is racking? I haven't racked since its fermentation in the end of September. Do I have to buy another 3 gallon jug to transport the mead into the new jug? when should I start the racking?

How do I gravity check?

__________________
Cattleskull is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2012, 08:29 PM   #7
shhh
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: , Pa
Posts: 23
Default

Rack when the fermentation has stopped...by doing a gravity check. Transfer into another vessel.

Checking gravity is when you use your hydrometer in a sample of product.
You already said you used one to get a " potential alcohol of 14% . Gravity is the decimal numbers on the hydrometer. range from 0.990-1.1170 Mostly you want to be near 1.000 when its done fermnting
So ~3 stable readings in 2-3 weeks time should let you know fermentation has stopped. Now rack off of lees . stabalize if you want to backsweeten.

__________________
shhh is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2012, 05:58 PM   #8
lpsumo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 73
Liked 5 Times on 4 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Cattleskull View Post
What is racking? I haven't racked since its fermentation in the end of September. Do I have to buy another 3 gallon jug to transport the mead into the new jug? when should I start the racking?

How do I gravity check?
You sound like me a month ago, it's tough to get into mead making by hanging out with experts, they have SO much knowledge and it can be overwhelming.

Racking is transferring the liquid off the sediment that has fallen to the bottom. My first time I tried just decanting it. Don't do that. Buy some food grade tubing and siphon it out. Yes, buy another 3 gallon carboy.

I am still trying to figure out how to check gravity. Everyone said to buy a hydrometer so I did. Problem is, you also need to get something like a 100ml graduated cylinder to put a sample in so you can take a reading, I didn't know this. You can also buy something called a "wine thief" that you can put your sample and hydrometer in.

Something else I learned: Because there are so many experts here, it helps a lot to give as many details as you can. Post the recipe you used, the yeast, the temperature of your house, your blood type, etc. The more details they have the more advice they can give.
__________________
lpsumo is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 12-10-2012, 03:55 AM   #9
Cattleskull
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Fredericksburg, Virginia
Posts: 22
Default

I have all the basic supplies, hydrometer, 100ml graduated cylinder, hose, all bought from a mead shop. My house temp is below 70s. I keep my mead in a dark part of my basement, its colder. I haven't checked the mead since I put the cork on it in September. I guess now is as good as ever to do a gravity check and do the 2nd racking if it qualifies correct?

__________________
Cattleskull 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
How long to wait ironexecutioner Extract Brewing 4 01-18-2012 04:01 PM
How long to wait? Hopsaholic Fermentation & Yeast 4 12-13-2011 11:55 PM
How long should I wait? smallkiller Cider Forum 3 11-26-2011 05:06 PM
How long to wait... wrigh1st Beginners Beer Brewing Forum 11 05-20-2009 02:13 PM
why did i wait so long? nchomebrew All Grain & Partial Mash Brewing 3 08-02-2008 02:02 PM