New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > My first Mead.




Reply
 
LinkBack Thread Tools Display Modes
Old 08-08-2011, 07:55 PM   #1
Fermentalist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Martinez, CA
Posts: 35
Liked 2 Times on 2 Posts

Default My first Mead.

O.K. so here's where I'm at...

"Blackberry/ Blueberry Mead

Ingredients:
10 lbs SueBee: Premium Clover Honey
12 oz. Driscols Blackberries
1 Handful frozen blackberries
4.2 gallons purified water
2 pinches Fermaid- K
Champagne yeast (dry)

The Boil:
Soak honey containers in warm water to decrease viscosity. Heat 2 gallons water to 110 F. Remove from heat and add all honey, stirring continuously. Once all honey is dissolved, add 12 oz. Blackberries, put back on heat source and continue to gradually heat to 180 F over the course of 15 minutes. Remove white foam that builds up on surface about 3 times during the course of the boil. Remove from heat and cool immediately. Add 1 handful frozen blueberries to carboy. Once the must reaches 85 F transfer to carboy (including blackberries). Add the 2.2 remaining gallons of water to carboy, pitch yeast, and aerate by shaking for 3 minutes.

Fermentation:
Ferment at 70F in a dark place. After 7 days, rack to secondary off of berries. Continue to ferment at 70 F for………."


So right now Im at exactly one month into the fermentation and still have my mead in the secondary with a nice cake on the bottom. My question is.... What the hell do I do from here????



__________________
Fermentalist is offline
 
Reply With Quote Quick reply to this message
Old 08-08-2011, 08:08 PM   #2
AZ_IPA
PKU
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 40,607
Liked 5730 Times on 5097 Posts
Likes Given: 568

Default

what's your current gravity reading?

And, next time; no need to heat the honey to 180 or boil it. That drives off flavor/aroma and heating is not needed as honey is pretty sanitary itself



__________________
AZ_IPA is online now
 
Reply With Quote Quick reply to this message
Old 08-08-2011, 09:33 PM   #3
Fermentalist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Martinez, CA
Posts: 35
Liked 2 Times on 2 Posts

Default

havnt taken one since 7/20. It was 1.034.

__________________
Fermentalist is offline
 
Reply With Quote Quick reply to this message
Old 08-09-2011, 11:49 AM   #4
summersolstice
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Central Nebraska, USA
Posts: 1,515
Liked 21 Times on 16 Posts

Default

Did you check the OG? From the recipe it seems a little low. You could have probably used another 5 pounds of honey. Also, I think next time you'll find you may want to increase the fruit by a factor of about 5 for real fruit flavor. On the plus side this should be ready to drink in a few short months.

AZ is right though - no need to boil or skim at all.

Take a gravity reading but you likely want to rack one last time and allow it to sit for 6 months or so before bottling.

__________________
summersolstice is offline
 
Reply With Quote Quick reply to this message
Old 08-09-2011, 05:30 PM   #5
Fermentalist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Martinez, CA
Posts: 35
Liked 2 Times on 2 Posts

Default

O.G. was 1.072. That did seem quite low to me but seeing as though it's my first mead. I wasn't going to fiddle. About when should this third racking take place? And after bottling, does mead need to condition like bottled beer? I understand you don't carbonate mead but how much does it benefit from bottle conditioning? or is it drinkable (Mind you, I've never actually tasted the stuff before)?

__________________
Fermentalist is offline
 
Reply With Quote Quick reply to this message
Old 08-09-2011, 05:39 PM   #6
BryanThompson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Louisville, KY
Posts: 334
Liked 20 Times on 17 Posts
Likes Given: 11

Default

It may be very hot, age will only improve mead. I've yet to drink a mead I've made, I started my first about a year ago.

__________________
BryanThompson is offline
 
Reply With Quote Quick reply to this message
Old 08-09-2011, 07:47 PM   #7
summersolstice
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Central Nebraska, USA
Posts: 1,515
Liked 21 Times on 16 Posts

Default

I think at this low gravity it may actually be drinkable at 6 months but it'll be better after a year. For future reference, you might want to stick to as close to a range of 1.085 to 1.100 as possible. To me, this is the sweet spot for both mead and wine.

I like to do my final racking when fermentation has finished - at .095 or so - and then add potassium metabisulfite (1/4 tsp. per 5 gallons) to preserve it. Let it sit for as long as you can stand it and then bottle. Make sure your carboy is completely topped to avoid excessive oxidation.



__________________
summersolstice 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 Judging - Question about sweet traditional mead jezter6 Mead Forum 5 01-20-2014 04:00 PM
Bottling mead - Caps vs Corking mead - either method superior? WinsomeLass Mead Forum 29 05-23-2013 07:22 PM
Stark Raven Mead (burnt honey mead attempt) machinelf Mead Forum 61 01-25-2013 02:29 PM
Mead newbie question: how to make a bottle conditioned, sweet, sparkling mead? weirdboy Mead Forum 36 05-28-2010 06:24 AM
Pomegranate Orange pineapple mead! (also known as the oh, I might as well mead.) funkapottomous Mead Forum 3 05-24-2010 05:45 PM