My first mead (melomel) - Page 2

janzik · 10-04-2008, 12:33 PM

Quote:

Originally Posted by janzik

My main concern is to make sure I don't infect it. I take the lid off my bucket and I've got a good thick spongey layer that is on the verge of drying out each time I look at it. I followed the recipe to a T and my 8 gallon bucket is near full. I'm not sure what I'm going to be able to rack this into (I can't imagine losing a gallon and a half to sediment after a month in the primary). I may have to find me a couple of smaller carboys...

Actually, going from Primary bucket to Secondary carboy, there was a helluva lot of (tasty, yes I'm gross) sludge. Going from Secondary carboy to Tertiary carboy there was a lot more sediment and there is still a good 2 inches of sediment in my Tertiary... So I'll be damned. I'm actually disappointed with how little I've yielded (which led me to over do it moving it from secondary to tertiary)

I'm going to do another batch of this recipe, this weekend, but w/o the bananas. I think I lost too much from them, and maybe I crushed the frozen strawberries too much...

**BigKahuna** · 10-04-2008, 04:54 PM

I had the same problem with my Plum mead....Too much sludge that didn't compact at the bottom...I lost a gallon or more in a 3 gallon batch.

joejaz · 10-14-2008, 07:55 AM

what about using a flavoring extract instead of natural fruit?

GinKings · 10-14-2008, 10:47 AM

Quote:

Originally Posted by janzik

there is still a good 2 inches of sediment in my Tertiary... So I'll be damned. I'm actually disappointed with how little I've yielded

I'm going to do another batch of this recipe, this weekend, but w/o the bananas. I think I lost too much from them, and maybe I crushed the frozen strawberries too much...

Is that a picture of the tertiary? I would rack it into a smaller carboy in a few weeks. That will help get rid of the sediment and the headspace. Hopefully, the sediment will compact a bit by the time you rack.

You might want to try putting the fruit in a nylon mesh bag next time. I've started doing that recently and it's a lot easier to get the fruit out and I had minimal sediment. The fruit will expand, so use a big enough bag.

janzik · 10-14-2008, 09:39 PM

Quote:

Originally Posted by joejaz

what about using a flavoring extract instead of natural fruit?

Generally anything that you substitute instead of using the natural fruit will not be as complex (or as good?). Whether or not you can tell the difference, I guess is an individual thing. But, if I am going to be waiting the time (years) for it to get better and better with age, I would want to use the best available fruit source.

janzik · 01-09-2009, 05:15 PM

I moved this to 3 1 gallon jugs and the remainder went in a 22oz bottle in my fridge. I've been drinking 2 fingers of this every day or so. I like how it's mellowed out, especially considering its a little bit over the top, I think. I didn't take a starting gravity, because I broke my hydrometer at the time. the BYO article claims this will have an OG of 1.155. I took a reading the other day and it was down to 1.010. I can't see it moving any further. I'm very satisfied with how it's cleared so far. Disapointed with how much I lost, but like the end result. Can I bottle this now? I'd like to free up those 1 gallon jugs.

**Brandon O** · 01-09-2009, 05:21 PM

I made this recently too. I like topping off with water and honey everytime I rack because you do lose so much due to fruit absorbtion.