HBT 2014 Big Giveaway - 4/10 Re-Draw Winners Posted!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Mead Recipe




Reply
 
LinkBack Thread Tools Display Modes
Old 01-28-2013, 03:15 AM   #11
CityOChampBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Pittsburgh, Pa
Posts: 655
Liked 58 Times on 49 Posts
Likes Given: 45

Default

Quote:
Originally Posted by GeorgiaBeer View Post
I do want the honey to be the star! Living in the North GA mountains, I have several sources for good fresh honey. Do you recommend orange blossom honey or will my local honey work?
with ingredients, look at what you have available.. get the best, freshest available

just realize that each one will give a different flavor to your mead, if you have clover honey don't buy it...

any amazing honey that you can purchase will work


__________________
Primary: cabernet sauvignon, El dorado pale
Seconday: Golding abbey, Flanders Red, Cocoa IPA, S.C.A. IPA
Bottled: Golding kolsch, Raspberry Mead, Berlinner Weisse, Caliente Pale ale, Amarillo/Citra wheat
Kegged empty
CityOChampBrew is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 03:19 AM   #12
GeorgiaBeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 26
Default

It will be wildflower honey, not clover. Just curious, why is clover bad?



__________________
GeorgiaBeer is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 03:21 AM   #13
CityOChampBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Pittsburgh, Pa
Posts: 655
Liked 58 Times on 49 Posts
Likes Given: 45

Default

its not... I just used that as an example... everyone had their own tastes

if you don't like the taste raw you won't like it when its fermented

__________________
Primary: cabernet sauvignon, El dorado pale
Seconday: Golding abbey, Flanders Red, Cocoa IPA, S.C.A. IPA
Bottled: Golding kolsch, Raspberry Mead, Berlinner Weisse, Caliente Pale ale, Amarillo/Citra wheat
Kegged empty
CityOChampBrew is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 03:26 AM   #14
GeorgiaBeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 26
Default

I understand. Thanks for answering all of my questons. I might have more for you later, once I start my mead.

__________________
GeorgiaBeer is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 03:28 AM   #15
CityOChampBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Pittsburgh, Pa
Posts: 655
Liked 58 Times on 49 Posts
Likes Given: 45

Default

watch that vid I link... its a good source for info...

these forums are a good source too after that

but its definately "beer/mead porn" LoL

__________________
Primary: cabernet sauvignon, El dorado pale
Seconday: Golding abbey, Flanders Red, Cocoa IPA, S.C.A. IPA
Bottled: Golding kolsch, Raspberry Mead, Berlinner Weisse, Caliente Pale ale, Amarillo/Citra wheat
Kegged empty
CityOChampBrew is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 03:30 AM   #16
GeorgiaBeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 26
Default

Well, I guess you are saying that it will have my attention. I will definitely watch it.

__________________
GeorgiaBeer is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 03:33 AM   #17
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 1,773
Liked 156 Times on 147 Posts
Likes Given: 31

Default

Clover is just the most common and un-destinct honey flavor out there. It is not bad but many would call a traditional with clover honey "bland".

Now knowing you are leaning to the traditional side then however you decide to do it here is your preference. I suggest using the second recipe I posted and doing the stabilizing/back sweetening process because it will keep your ABV lower in the 14% range and you can sweeten the mead to your hearts content.

If you do not like the chemicals then you can step feed honey to the mead as it ferments. The issue with that is that if you use a yeast like K1-V1116 it will go to 18% - 19% ABV which for mead requires much more aging time befor it is really drinkable. If step feeding honey I would suggest Lalvin 71B or similar yeast with a 14% ABV alcohol tolerance. This way you can add 15 lb honey up front and then when you notice fermentation slowing you add 1 lb of honey, watch the fermentation pick up and when slowed down add another 1 lb of honey and continue the process till the fermentation does not pick up and stops. From there you should have a hydrometer and notice the gravity no longer moving and then you can add additional honey till you are at about 1.015 for the sweet mead level.

__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 03:47 AM   #18
CityOChampBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Pittsburgh, Pa
Posts: 655
Liked 58 Times on 49 Posts
Likes Given: 45

Default

Quote:
Originally Posted by Arpolis View Post
Clover is just the most common and un-destinct honey flavor out there. It is not bad but many would call a traditional with clover honey "bland".

Now knowing you are leaning to the traditional side then however you decide to do it here is your preference. I suggest using the second recipe I posted and doing the stabilizing/back sweetening process because it will keep your ABV lower in the 14% range and you can sweeten the mead to your hearts content.

If you do not like the chemicals then you can step feed honey to the mead as it ferments. The issue with that is that if you use a yeast like K1-V1116 it will go to 18% - 19% ABV which for mead requires much more aging time befor it is really drinkable. If step feeding honey I would suggest Lalvin 71B or similar yeast with a 14% ABV alcohol tolerance. This way you can add 15 lb honey up front and then when you notice fermentation slowing you add 1 lb of honey, watch the fermentation pick up and when slowed down add another 1 lb of honey and continue the process till the fermentation does not pick up and stops. From there you should have a hydrometer and notice the gravity no longer moving and then you can add additional honey till you are at about 1.015 for the sweet mead level.


Not to say you are wrong in what you do... but I have an amazingly sweet 18% raspberry mead in bottles right now that was only fermented with 18 lbs orangeblossom honey and 6 lbs of 2 different raspberries, amazingly sweet and finished at a gravity of .98 used lavin 71b


only fermented honey in one shot with no additions and added raspberries after 1 week of ferment... sounds like you are working too hard/adding more chance of an infection
__________________
Primary: cabernet sauvignon, El dorado pale
Seconday: Golding abbey, Flanders Red, Cocoa IPA, S.C.A. IPA
Bottled: Golding kolsch, Raspberry Mead, Berlinner Weisse, Caliente Pale ale, Amarillo/Citra wheat
Kegged empty

Last edited by CityOChampBrew; 01-28-2013 at 03:48 AM. Reason: adding info
CityOChampBrew is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 03:57 AM   #19
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 1,773
Liked 156 Times on 147 Posts
Likes Given: 31

Default

Wow 18% ABV with 71B. That is 4% above it's rated ABV. Nice that you were able to properly treat the yeast to get it that high. At 0.980 gravity I would be surprised to see it as sweet especially at that high an ABV but I have never tried a raspberry mead so that is something I may need to try in the future. If doing a traditional I just like to take every step that I can to provide less stress on the yeast for best performance. Plus it is hard to infect a mead as long as you use normal sanitary practices.

however I like to stabilize and back sweeten personally. I think 10% - 14% ABV is plenty for me.

OP take everything I or anyone says with a grain of salt and reasearch more and find the truth yourself. I am sure following either of our instructions you will make great mead.

__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
CityOChampBrew Likes This 
Reply With Quote Quick reply to this message
Old 01-28-2013, 04:01 AM   #20
CityOChampBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Pittsburgh, Pa
Posts: 655
Liked 58 Times on 49 Posts
Likes Given: 45

Default

Quote:
Originally Posted by Arpolis View Post
Wow 18% ABV with 71B. That is 4% above it's rated ABV. Nice that you were able to properly treat the yeast to get it that high. At 0.980 gravity I would be surprised to see it as sweet especially at that high an ABV but I have never tried a raspberry mead so that is something I may need to try in the future. If doing a traditional I just like to take every step that I can to provide less stress on the yeast for best performance. Plus it is hard to infect a mead as long as you use normal sanitary practices.

however I like to stabilize and back sweeten personally. I think 10% - 14% ABV is plenty for me.

OP take everything I or anyone says with a grain of salt and reasearch more and find the truth yourself. I am sure following either of our instructions you will make great mead.
If it was beer I would call is Samual Jackson, based on a Dave Chapelle skit, because it will git you drunk.. But yeah the more adivse you can get the better, thus the video I linked you as those guys interviewed someone who is a recognized mead maker of the year and who better to get advise from??


__________________
Primary: cabernet sauvignon, El dorado pale
Seconday: Golding abbey, Flanders Red, Cocoa IPA, S.C.A. IPA
Bottled: Golding kolsch, Raspberry Mead, Berlinner Weisse, Caliente Pale ale, Amarillo/Citra wheat
Kegged empty
CityOChampBrew is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
mead recipe help david83 Mead Forum 15 01-24-2013 10:53 PM
1 gallon mead recipe for a mead newbie its_manbearpig Recipes/Ingredients 2 10-10-2012 01:10 PM
Help With Mead Recipe Joeywhat Mead Forum 8 01-13-2010 04:05 PM
My first mead recipe DJBod129 Mead Forum 3 11-20-2008 02:39 PM
Anyone try this mead recipe? B-rad Mead Forum 11 09-11-2008 05:05 PM