The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > How much headspace?

Reply
 
LinkBack Thread Tools
Old 10-25-2012, 12:21 AM   #1
wordsmith
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Katy, Texas
Posts: 33
Liked 6 Times on 3 Posts
Likes Given: 2

Default How much headspace?

I'm scheming my next batch, which will be my first mead. I was planning to do either 2 or 5 gallons. I've done a few batches of beer and one of Apfelwein, and the dramatic differences between US-05, EC-1118 and Red Star Montrachet krausen-wise have me wondering how much headspace I need. Can I do a 5 gallon mead in a 5 gallon carboy with Red Star Pasteur Champagne (I have some already) like I could with Montrachet, or will my foaming be more like Ec-1118/Ale yeast? What if I used something more normal for mead? How much headspace do I need?

__________________
wordsmith is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2012, 09:21 PM   #2
aceparadis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Edmonton, AB
Posts: 73
Liked 1 Times on 1 Posts

Default

Try this method, add only half you ingrediants and pitch, let your yeast grow and get situated. After about three days when shes rocking add anouther 25% of honey and nutrients. next day, pack her full. Works great with 71-b.

__________________
aceparadis is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2012, 09:32 PM   #3
Golddiggie
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Nashua, NH
Posts: 12,056
Liked 472 Times on 417 Posts
Likes Given: 266

Default

I typically aim to have 1 gallon of head space for my meads. I use 1/6bbl sanke keg for fermenters, so I make 4 gallon batches in them. I mix the entire batch at the one time, getting it all in there. I also add the nutrient to the must that it should need. I've done both adding all the nutrient at the start, and staggering it, with the same results. Be sure to aerate/degass the must periodically until the 1/3 break, then leave it alone.

I've used Lalvin yeast almost exclusively for my meads (used Wyeast Eau de Vie for one batch). I match the mead/must formulation to what the yeast will handle. Never been disappointed this way.

Before you make your first batch, look over the forums on the Got Mead? site. TONS of information to be found there. Far more people there making mead than over here.

__________________
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
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Too little headspace?? Gropo Fermentation & Yeast 0 07-06-2012 05:02 AM
Headspace Turnerdude1 Wine Making Forum 1 06-24-2010 07:27 PM
Headspace Pivot Beginners Beer Brewing Forum 4 10-19-2009 02:27 AM
Headspace? Níl_fhios_agam Wine Making Forum 1 07-11-2008 04:14 PM
How much headspace is necessary? Willy Boner General Techniques 1 03-17-2008 12:47 AM