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Old 08-06-2014, 03:42 AM   #1
codyfree
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Default Is my mead to simple?

Simple mead

4.5 pounds of honey
2 tsp of nutrient
Top up to 1 gallon
Ec-1118




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Old 08-06-2014, 03:51 AM   #2
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my best mead ever was a simple mead like that. I would a little acid blend though.

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Old 08-06-2014, 03:56 AM   #3
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Yes and no?

Simpler can often be better and if done correctly you can get terrific results. One thing I would say though is you have a lot of honey there. If left alone this batch will be a hot mess and may need 3 years to age out and be smooth. If you added all that honey to get a higher ABV it is much easier on the yeast and you get a better product by starting with a lower gravity. Closer to 1.75 - 2 pounds of honey and after the gravity drops by about 90% then add more honey to what your desired sweetness level would be. Let it ferment back down to where it was and repeat. Keep doing that till the yeast quit.

If you have a second bottle/carboy I would probably split this batch in two, add another 1/2 tsp of nutrients each and top each up. Then do the above.

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Old 08-06-2014, 03:03 PM   #4
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Quote:
Originally Posted by Iceman2197 View Post
my best mead ever was a simple mead like that. I would a little acid blend though.
I'd wait until post fermentation prior to adding any acid to the mead. Once the acid goes in, it can't come out. Plus, you'll prevent a drop in pH from disrupting fermentation.
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Old 08-08-2014, 09:10 AM   #5
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I have brewed beer and wine for years. I have learned the importance of yeast.
I just started a batch of mead. 15 lbs honey, 5 gallons of water, and champagne yeast. fermentation ,one week in is fantastic. i went simple. Quality local honey, dissolved in boiling water, allowed to cool to 70 degrees, then added yeast culture i have grown from champagne yeast. culture I have nursed for a year. I can't wait to see/taste the final product

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Old 08-10-2014, 03:52 PM   #6
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Quote:
Originally Posted by augwld View Post
I have brewed beer and wine for years. I have learned the importance of yeast.
I just started a batch of mead. 15 lbs honey, 5 gallons of water, and champagne yeast. fermentation ,one week in is fantastic. i went simple. Quality local honey, dissolved in boiling water, allowed to cool to 70 degrees, then added yeast culture i have grown from champagne yeast. culture I have nursed for a year. I can't wait to see/taste the final product
Importance of yeast applies to meads as well.

Which is why champagne yeast, while not a bad thing, isn't ideal. It tends to blow a lot of aromatics and other VoC's straight out the airlock. Resulting in a bland/neutral result.

Yes, if you get a stuckie, sometimes there's no real choice, but there are many that will produce a better result - flavours developed by yeast type etc.......

No, there's no list as to what the yeast will provide flavour-wise, but K1-V1116, D21, D47 (fermented below 70F), 71B, etc etc (haven't tried the QA23 that lalvin have recently advertised as I haven't seen it anywhere yet)...........
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Old 08-19-2014, 05:15 AM   #7
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I have learned from elders who used cake yeast in their country wine. Thanks for the tip. Still learning. A local bee keeper, whom I bought the honey from, recommended champagne yeast for mead. I need a yeast guide.

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Old 08-19-2014, 08:23 AM   #8
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Since it was boiled doesnt really matter if the champagne yeast blows out the goodness of the honey source as its already gone. A big shift in meadmaking philosophies now it to not heat the honey past 100F, about the same temp as a hot hive in the summer. A drill mounted stirrer mixes up honey easy without having to heat it up a lot. Ale yeast, lager yeast, wine yeast, all work, just depends on what kind of mead style you want, With your high starting gravity a Champange yeast is fine, the style you are doing is for a high alcohol traditional mead so the yeast is a good choice as would be EC1118 or Premier Cuvee, we use these on our high level meads. WVMJ

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Old 08-19-2014, 08:40 AM   #9
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Champagne yeast is what it is. Yeast for making champagne. We've moved along a bit and you can get specific yeasts for the job. Have a look at wyeast or whitelabs. I reckon champagne yeast makes champagne mead. Stripped of flavour, bubbly and not really mead. Burrrp!

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