So today SWMBO and I started two, one gallon batches of Mead. Taking inspiration from "The Complete Mead Maker" and "The Complete Joy of Homebrewing" books...we made these adapted Recipes.
**Please feel free to comment on them, however...I guess now is too late! Ha!
1) Joel's Cyser of Joy.
** 2.8 Liters Apple juice-Super nice organic from our wine growing region.
**1.6 LBS//0.74 KG Wild Flower Honey-Local, and smelled amazing.
**1 Tsp Nutrient-(with DAP + B1..)
**0.5 Cups Dextrose.
**1/2 tsp Pectic enzyme (to help with the super unclear Apple Juice)
**10 Raisins chopped in half.
**Lalvin 1118 Yeast.
NOTE: After reading all the "heated" debates on heating honey.....I said **** it. I could not bring myself to do it after smelling how wonderful it was. I believe in the natural antibiotics of honey...as well as the posting regarding many meaderies that dont boil. Also Lalvin 1118 is tough..and should out compete any other bacterial crap..
2) Who you callin a Ginger?-Ginger Mead.
**1.6 KG wild flower honey
**60 Grams peeled and grated ginger root -(boiled for 5 mins) and placed right in the primary...water and all.
**10 Chopped raisins
**1 tsp Yeast energizer-(DAP, B1...)
**1.5 cups Dextrose.
**Lalvin 1118 Yeasty
NOTE: Covered these with a sanitized piece of tin foil, as per the debates of not fitting an airlock for 24-48 hours.
*Im most worried/unsure about the ginger...because I took a ginger recipe from one of the books and scaled down to a 1 gallon batch. I was really worried about the ginger being too powerful. who knows!?
**The only thing I did not have was Gypsium or irish moss...so I am a little worried about it not clearing. Could I add something in the secondary fermentation phase?**
Problem-After aerating...it was impossible to get an accurate OG reading. There was a think layer of foam, and so many bubbles I could not even read the numbers. How do you guys get good reading after airating?
-Do you use a turkey baster/wine thief to grab from the bottom?
-Do you take your OG just before pinching yeast?