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Old 03-16-2012, 03:38 PM   #11
happyinsonoma
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Www.morebeer.com has a really good mead article. Im on my phone now so you'll have to search the bottom of their page for education, then its the bottom article when you get to the beer making articles or how tos. Really good read, very thorough, talks about adding so2 for preserving after fermentation, pasteurizing fruit, etc that you throw in after primary. Nutrients that are needed and why (honey lacks them and needs them before to get yeast off to a low stress high performance start, then again add nutrients around day 4 to kick up FAN, and other nutes but mainly so ammoniacal nitrogen doesnt hurt yeast early on, has to be viable enough)

They talk about pH needing to go up possibly, 3.2 being the low threshold, 3.4-3.5 being the target level, need to watch daily, especially initially.

Potassium carbonate ups pH, you'll have to decide how to measure pH.

Those were the biggies, i am still confused why you would not aerate and pitch yeast initially, why wait? They suggest doing it initially, as well as reaerating day 2. This is for yeast health. Remember to starsan everything before use for 2 minutes.

Nutrients need to go into the mix later, as well, not just at the beginning, they suggest given a 10 day ferment, about 3-5 days or 1/3-1/2 fermenting time repitch nutrients. Go ferm @ beginning, fermin-k and dap later.

Very important ***
Lees need to stired daily to release bound yeasts. This is an unusual step for beer makers but due to higher alcohol content the yeast need all the help they can get to avoid stress. This allows them continuation of processing food and not dying or producing more importantly due to stress sulfur biproduct.

This is about all i can remember off the top of my head, but making it is easy, managing it is a bit more of a calendar management issue for the fermentation 2 weeks. Much more effort than beer but beer takes way longer to brew so ironically you spend just as much time total making it to a finished product.
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Old 03-16-2012, 08:14 PM   #12
fatbloke
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Well done for highlighting those points.

Some of them are very relevant, as they highlight some of the bigger differences in fermentation management.

Some of the newer mead makers, who have experience with beer ferments, often get mixed up, inasfaras, they're similar as they are both fermented, but the differences are the same as wine and beer. Plus most mead ferments have more in common with wine, than beer. Yet its also easy to confuse wines and meads. Which is also easily done, yet they also forget, that wine yeast data has been formulated for grape musts, so can only ever be used as a guide.....

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