New and confused. - Page 2

KCWortHog · 05-14-2010, 01:37 AM

Are you set on making a traditional mead?

Given your timeline, this is what I'd do -

* Plan on making a sweet or semi-sweet still mead (about 3 pounds of honey per gallon - with your 6gal carboy, do a 5 gallon batch. So I'd do 15 pounds of honey.)
* Do the Kris England nutrient/O2 schedule
* Use your D47 - that's a good yeast. Hydrate it in Go-Ferm if you have/can get some

With 15 pounds of honey in a 5 gallon batch, you're looking at an OG of about 1.100 and a FG (using D47) of around 1.005, or thereabouts. That should take about 10 days.

Be sure your fermentation is in a place under 70 degrees, closer to 65 if possible. This is especially important with trad. meads since the higher temps will lead to fusel alcohols (making it "hot").

Rack it into secondary, let it sit for a month or so (or a week before you need it), then sorbate it. Let it sit for a couple of days and backsweeten to taste. You could probably do without the backsweetening, but even a small amount of honey (a cup or so) in a 5-gallon batch will really heighten the honey profile and improve the depth of the mead. That should do it.

It'll get better over time, but that should give you a decent, drinkable mead in 2-3 months. Don't dawdle.

KCWortHog · 05-14-2010, 01:39 AM

Oh - the reason I asked if you were set on a trad. mead was because making something like a blueberry or blackberry melomel (using frozen fruit) will contribute to the drinkability of the mead. Kind of like eating plain cheerios vs. cheerios with berries and sugar.

Indian_villager · 05-14-2010, 07:58 AM

Quote:

Originally Posted by KCWortHog

Are you set on making a traditional mead?

Given your timeline, this is what I'd do -

* Plan on making a sweet or semi-sweet still mead (about 3 pounds of honey per gallon - with your 6gal carboy, do a 5 gallon batch. So I'd do 15 pounds of honey.)
* Do the Kris England nutrient/O2 schedule
* Use your D47 - that's a good yeast. Hydrate it in Go-Ferm if you have/can get some

With 15 pounds of honey in a 5 gallon batch, you're looking at an OG of about 1.100 and a FG (using D47) of around 1.005, or thereabouts. That should take about 10 days.

Be sure your fermentation is in a place under 70 degrees, closer to 65 if possible. This is especially important with trad. meads since the higher temps will lead to fusel alcohols (making it "hot").

Rack it into secondary, let it sit for a month or so (or a week before you need it), then sorbate it. Let it sit for a couple of days and backsweeten to taste. You could probably do without the backsweetening, but even a small amount of honey (a cup or so) in a 5-gallon batch will really heighten the honey profile and improve the depth of the mead. That should do it.

It'll get better over time, but that should give you a decent, drinkable mead in 2-3 months. Don't dawdle.

Thank you for the reply. I was going to use the fast fermentation method described in the pdf posted earlier....i just have to purchase the nutrients online and wait! but Thank you for the feedback. Honestly by the stereotypical forum dynamic I was expecting to be called a n00b and told to STFU. But you folks are so polite! This is going to be the start of a beautiful relationship.

**jezter6** · 05-14-2010, 01:12 PM

The mead sub-forum is quite different. A whole lot less of the really outrageous "noob question" and a lot less attitude in general.

Of course, that's probably because we're just more patient folks given the type of beverages we make and the time we have to sit around waiting for good mead.

Indian_villager · 05-18-2010, 07:08 AM

Quote:

Originally Posted by KCWortHog

Are you set on making a traditional mead?

Given your timeline, this is what I'd do -

* Plan on making a sweet or semi-sweet still mead (about 3 pounds of honey per gallon - with your 6gal carboy, do a 5 gallon batch. So I'd do 15 pounds of honey.)
* Do the Kris England nutrient/O2 schedule
* Use your D47 - that's a good yeast. Hydrate it in Go-Ferm if you have/can get some

With 15 pounds of honey in a 5 gallon batch, you're looking at an OG of about 1.100 and a FG (using D47) of around 1.005, or thereabouts. That should take about 10 days.

Be sure your fermentation is in a place under 70 degrees, closer to 65 if possible. This is especially important with trad. meads since the higher temps will lead to fusel alcohols (making it "hot").

Rack it into secondary, let it sit for a month or so (or a week before you need it), then sorbate it. Let it sit for a couple of days and backsweeten to taste. You could probably do without the backsweetening, but even a small amount of honey (a cup or so) in a 5-gallon batch will really heighten the honey profile and improve the depth of the mead. That should do it.

It'll get better over time, but that should give you a decent, drinkable mead in 2-3 months. Don't dawdle.

Hey thank you for the tips! The thing is my local brew shop has Fermax not Fermaid K. Do you feel they would be comprable?
Shown here
http://www.rebelbrewer.com/shoppingcart/products/FerMax-Yeast-Nutrient-%252d-4-oz..html

Sorry about being late on a reply, I just graduated for college! (Professional bum with a chemical engineering degree, anyone hiring?) So i've been moving out of my dorm so I have not started on this project yet!

Great thing about dorming is end of the year trash raiding! I just picked up a fridge from my raiding that I can convert to a kegerator if I ever get good at this hobby! I also found some great 4L glass wine jugs to use as fermentors!

Quick question about the glass jugs. One of them had a rusty beer cap in it and stained the glass a bit on the inside. Anything that will get rid of the stain? Is it even worth it?

Thanks for all the help folks! It really means a lot!