Rabiddoughnuts

Recipes 

I have looked into making honey mead before but never yet attempted to make it and some of what I have seen on here conflicts with what I have read other places so any help would be appreciated
First is that I read honey has to be heated and filtered to ferment but it seems like that is not so and if not what would be the point of heating?
Second I have heard many different things on how temperature effects fermentation and was wondering if there is an ideal temp or range what would it be
And I am fairly new to this so any explanations on acronyms would be appreciated I already have too many jammed in my head might as well have some I actually want to know

Bhunter87

Recipes 

You heat water to mix with your honey so your honey isn't sittin on the bottom but mixes well with a lighter consistency and so you can steep additives in it (cin clove whatever).. 160 degrees seems to be a pretty average temp to heat to.

Between 65-75 is a good ferment temp however I lean towards the warmer. Mine is sitting at 74 and fermentation started in about an hour and a half. Still rockin away.

ExoticMeadMaker

Recipes 

Most around here prefer to use the no heat method or warm method as to not destroy the flavors and aromas of the honey, which is very important when making traditional meads. Heating killss any microbes, bacteria, etc and makes it easier to mix. But because honey has natural anti bacterial properties so heating IMO, and many others, is not needed .
Temps vary from yeast strain to yeast strain, I prefer lalvin because of all the published data sheets which specifies the optimal fermentation temps. Too warm of a fermentation can cause fusel alcohols(Hot) to cool of temps will slow down.

__________________
"Set it, and forget it!" Ron Popeil

Matrix4b

Recipes 

I think that Exotic said it best.

1. Temp really is up to you. Heat it enough to fully disperse the honey into the water. That is my suggestion. That way it is less time before you toss the yeast, less it needs to cool down.

2. Ferment temp is really up to you, be mindful of the yeast that you are using. Some yeasts produce fusels or those "Hot" alcohol tastes. I would take a look at the yeast you plan to use, it should have a temp tollerance range. Usually this is anywhere from 63-75 but it varies. Lavin D-47 for example you do not want to go over 70 degrees temp or below 62. At the low end the yeast goes dormant, at the high end it produces the "Hot" Flavors. The best advice I have is look at the type of brew you are wanting to do, many different yeasts add a character to the brew, then look at your ferment area. If the temps match up with the type of yeast you wish to use then you're good. Yeast choice is contributing factor to the final flavor just as honey type, fruit type and treatment, and the water's mineral content or other water factors.

Some things that affect flavor are negligible and you don't need to go deep into it for a good brew. Like the water, if you are using tap, distilled, or bottled it does make a little difference in the taste but best keep those factors for when you are perfecting your brewing, not just starting out.

As Exotic said, the no-heat method is preferred to keep the characteristics of the honey intact, roughly, as well as other factors. It is also quicker, easier. The old method was to boil the honey but that method has been found not needed. This isn't beer that needs to have a boil/mash to extract the grains. Rather almost like an extract brew without the need to boil for hops.

Good luck.

Matrix
(What anacronyms to you need defined?)

Rabiddoughnuts

Recipes 

I plan on making a plain honey mead to start out with till I have figured how the different methods effect it and what I prefer and I appreciate everyone's help that should satisfy my curiosity for now thanks

Bugeaud

Recipes 

You should use EC-1118 if you want to go dry. In my opinion.

liquidavalon

Recipes 

I have just started a new batch using EC-1118 for the first time. What a BEAST of a yeast!!! It is awesome!!! Taking off within 2 hours. I did use nutrient and energizer...but whoa!

Thumbs up for ec1118...my only decision now is that I want a sweet mead, not dessert, but sweet. So debating weather I should let it go to 1.000 and then backsweeten with honey or stop it at 1.010 - 1.020. My SG was 1.108.

tweake

Recipes 

temp wise try to keep it under 75. a lot of yeasts start to make hot alcohol when above that. but also keep in mind minimum temp the yeast will work at.
basically mead you want to ferment cool.

ec-1118 is an ok yeast for beginners. like a lot of the other champagne style yeasts it has a wide temp range, low nutrient requirement and generally will ferment anything.
however ec-1118 is not a great yeast taste wise. others like k1v-1116 are far better.

your not going to stop ec-1118. only way to get a sweet mead is to let it ferment it bone dry, then rack it off the yeast, stabilize and then backsweeten.

liquidavalon

Recipes 

Good to know. That is what I will do. What gravity is considered 'bone dry'?

tweake

Recipes 

under 1.000 or until it stops fermenting.
ec-1118 needs a lot of aging so forget about it for six months at least.