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Old 03-06-2011, 11:52 PM   #11
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I'm looking to make a traditional mead with just honey and water

I'm looking to make it about 14% as that's what my yeast should max out at but I want a little sweetness I'm just gona make a 1 gal batch as dis is my first traditional mead.

So my problem is how much honey do I add per gal??

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Old 03-07-2011, 12:20 AM   #12
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I'm looking to make a traditional mead with just honey and water

I'm looking to make it about 14% as that's what my yeast should max out at but I want a little sweetness I'm just gona make a 1 gal batch as dis is my first traditional mead.

So my problem is how much honey do I add per gal??
About 3#/gallon should get you to have just over 14% ABV potential... I would use that to start with, letting it run until complete, possibly dry, then add a hair more honey (only if needed) to bring back a little sweetness. Basically, as long as it finishes above 1.002 I'd leave it alone. When you age it (at least 6-9 months) the harshness of the mead will become softened, and it will appear to be more sweet. Give it a year or more, and it will become a thing of beauty.

My own mead is only about 4 months from their start (for the larger batches)... Still have plenty of time before I bottle them up.
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Old 03-07-2011, 12:45 AM   #13
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Tanks I'm sons start that next weekend so should I wait for fermwnting to stop and then rack back into denijohns nd leave for a year with airlock still in or bottle it then let mature?

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Old 03-07-2011, 01:00 AM   #14
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Applying my English to newbee17 filter...

I would let it finish fermenting, rack about every month or two, when a decent amount of trub forms on the bottom of the carboy/fermenter. Doing that will help it clear nicely.

If you're going to fill a DJ, that's a LOT of mead... I would go with a more modest 3-5 gallon batch for the first time. Also read up about what you need to do with the mead at the start of fermentation from the got mead site... The majority of people there (myself included) give the mead nutrients, degass and aerate it until reaching the 1/3 break (1/3 of the sugars are converted by the yeast). Then it's basically hands off.

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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
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Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 03-07-2011, 10:40 AM   #15
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Tanks for a speedy reply and Sry for the stupid questions just find it easyer 2 ask dem Dan read 40 pages trying to find

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Old 03-07-2011, 10:42 AM   #16
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[QUOTE="newbee17"]Tanks for a speedy reply and Sry for the stupid questions just find it easyer 2 ask dem Dan read 40 pages trying to find the answer.

I was tinkin of using a 1 gal demijohn

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Old 03-07-2011, 03:37 PM   #17
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Tanks for a speedy reply and Sry for the stupid questions just find it easyer 2 ask dem Dan read 40 pages trying to find the answer.

I was tinkin of using a 1 gal demijohn
Only demijohn's I've seen are 15 gallon... Otherwise it's either a carboy or jug...
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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
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Old 03-07-2011, 04:27 PM   #18
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Yeh the home brew shops on this side of the pond call them demijohns (glass gal bottle with a handle on each side of its neck)

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Old 03-07-2011, 04:31 PM   #19
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You guys have weird names for things over there...

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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
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Old 03-07-2011, 06:03 PM   #20
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Yeh I could say da same ting.ha ha

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