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B192734 · 03-09-2010, 07:33 PM

So I would like to try starting a mead, and was looking around at recipes, but most seem to be for people that have done it before. I found one:

3.5 lbs honey
water to 1 gallon
Lavlin D47 yeast
1 tsp. yeast energizer
1 tsp. yeast nutrient

that was very basic. This seems a little too basic for me, so I thought about adding fruit to give another flavor. If I took a bag of frozen raspberries and added it in, would I need to change anything else, or should I look in a completely different direction? Thanks for any thoughts on this new endeavor.

I have all of the equipment tat I should need already, from beer brewing, so that part isn't an issue. Just the actual concept of actually creating the mead. Thanks.

**AZ_IPA** · 03-09-2010, 07:35 PM

depending on how sweet you want your finished product to be, you could lower the amount of honey to 3lbs.

raspberries and mead make a great combination!

B192734 · 03-09-2010, 07:37 PM

For that size of a batch, would just a single bag of frozen berries be enough, or too much? And should I just toss them in frozen, or let them thaw and blend them up a bit first?

gratus fermentatio · 03-09-2010, 07:55 PM

Why not try making a 1 gallon batch of each? 1 with fruit & 1 without. If you add rasberries, I'd go with 2-4lbs per gallon. I'd also freeze/thaw, freeze/thaw the berries & let them come up to room temp before adding them to the must. You'll want to use some pectic enzyme too. It won't hurt to run 'em through the blender, but I don't see any real need to do so. Regards, GF.

B192734 · 03-09-2010, 08:15 PM

With this size of batch, how long am I looking at finishing once I bottle it up? I figured about 1 to 1 1/2 month to ferment, then move to a secondary for a month, then bottle. Are we talking 3-4 months, or are we in the 6-10 month range? Depending on my patience...

***Yooper*** · 03-09-2010, 08:18 PM

Quote:

Originally Posted by B192734

With this size of batch, how long am I looking at finishing once I bottle it up? I figured about 1 to 1 1/2 month to ferment, then move to a secondary for a month, then bottle. Are we talking 3-4 months, or are we in the 6-10 month range? Depending on my patience...

It can take a while, as honey is pretty slow to ferment sometimes. Probably a month or so in primary, then in secondary for a while. I'd leave it in secondary at least a couple of months, in case it throws some "lees" (sediment). I'd rather have the sediment in the secondary than in my bottles. It's best to bottle later, rather than sooner, in the case of mead. You won't want to bottle it until it's crystal clear, and that may take a few months.

B192734 · 03-09-2010, 08:20 PM

Makes sense. Is there a specific temp range that you're looking for while fermenting and then sitting? Does it need to stay cool, or is room temp fine?

***Yooper*** · 03-09-2010, 08:26 PM

Quote:

Originally Posted by B192734

Makes sense. Is there a specific temp range that you're looking for while fermenting and then sitting? Does it need to stay cool, or is room temp fine?

Room temperature is fine. I only keep mine cool if I'm cold stabilizing, or trying to get it to clear.

MedsenFey · 03-09-2010, 08:52 PM

With D47 you are better off keeping it below 70F. Fermenting at 74F or higher with this yeast produces loads of fusel alcohols and can result in a "paint thinner" mead that will take years to mellow. I live in a tropical swamp and had to make this mistake more than once before learning.

B192734 · 03-09-2010, 10:00 PM

By keeping it below 70F, that will essentially stop the Fusel alchohols? Or are there other ways to deal with them as well? No point in making something that will taste off if I can help it right off the bat.