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Old 12-31-2009, 11:15 PM   #11
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I know the best way to learn is by trial and error... That's more or less what I've done myself. Though, I wish I hadn't. I actually wasted quite a bit of money before I started following tried and true methods I learned from more experienced folks.

You can make a strong, drinkable mead with the 1118 yeast. I do believe after you do both of your batches one with the 1118 and one with a lower alcohol tolerance yeast, you'll probably prefer the latter. Keep in mind the delicate flavors and aromas honey has.
Also the fact that really high abv can cause off flavors.

Anyway, keep us posted and let us know which you prefer and let us know the steps you take along the way to get your end results. Good luck and have fun!!

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Old 01-01-2010, 02:13 AM   #12
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I have a recipe that uses K1V-1116, which is a heavy hitter.

~18 lbs clover honey (enough to get it up to a SG of 1.132)
2 gallons unsweetened pomegranate juice (no preservatves)
1 gallon unsweetened apple juice (no preservatves)
water for about 5.5 gallons
2 pkgs Lalvin K1-V1116 yeast

I'd like to try it using DV10 one of these days.

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Old 01-01-2010, 02:27 PM   #13
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You all have convinced me now. I will go with the Sweet Cyser.

Sweet Cyser
1 gallon apple juice
3 lbs honey
1 packet 71B-1122 or a Riesling yeast or D-47
¾ tsp diammonium phosphate
½ tsp Fermaid K

If one wanted to use water instead of apple juice, would the nutrients need to be increased? Is there any requirement for a yeast energizer here or would it be fine without it?

Thanks again everybody for being so helpful!

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Old 01-01-2010, 06:06 PM   #14
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Quote:
Originally Posted by dacole View Post
You all have convinced me now. I will go with the Sweet Cyser.

Sweet Cyser
1 gallon apple juice
3 lbs honey
1 packet 71B-1122 or a Riesling yeast or D-47
¾ tsp diammonium phosphate
½ tsp Fermaid K

If one wanted to use water instead of apple juice, would the nutrients need to be increased? Is there any requirement for a yeast energizer here or would it be fine without it?

Thanks again everybody for being so helpful!
These yeasts are capable of 14% ABV. Your recipe has a starting gravity of around 1.074 which would ferment totally dry at about 10% ABV. In order to sweeten things, you'll need to raise the amount of honey (to about 8.5 lbs) or reduce the amount of juice (to about 1 gallon).
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Old 01-01-2010, 06:23 PM   #15
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Had anyone had success using a lager yeast for mead? I used a champagne yeast on my last 2 meads and they both turned out too dry.

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Old 01-01-2010, 06:41 PM   #16
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Quote:
Originally Posted by vulture1963 View Post
These yeasts are capable of 14% ABV. Your recipe has a starting gravity of around 1.074 which would ferment totally dry at about 10% ABV. In order to sweeten things, you'll need to raise the amount of honey (to about 8.5 lbs) or reduce the amount of juice (to about 1 gallon).
But the recipe you replied to already says one gallon of apple juice. Or did I miss part of the conversation?

Dave
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Old 01-01-2010, 07:22 PM   #17
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Quote:
Originally Posted by slouch View Post
Had anyone had success using a lager yeast for mead? I used a champagne yeast on my last 2 meads and they both turned out too dry.
I use cotes de blanc, and it ferments fairly sweet for me, but for others I'm sure is a different story. If you want to keep the it sweet and the alcohol mild, the sweet mead yeast tends to die out around 11% - which means you just need to use hightest's calculator to figure out how much honey you need to overcome 11% and have the right level of sweetness you desire.


Quote:
Originally Posted by Hinermad View Post
But the recipe you replied to already says one gallon of apple juice. Or did I miss part of the conversation?

Dave
With that recipe - if you use juice TO 1 gallon (after you add honey you have about 3 quarts of juice to top up to an even gallon) - a 14% yeast will leave this thing ending up MIGHTY sweet at 1.038.

Switching that to water, 14% yeasyt should get you right around 1.007, which isn't all that sweet (at least to me...).

For both of you -- use hightests honey calculator in the FAQ. It is invaluable at calculating exactly how much honey, juice, water, etc makes to what percent final mead at a certain gravity. you can use that to tweak what the estimated final gravity would be for certain yeasts. It's never an exact science, but use it to get a good baseline about where you "should" be and troubleshoot it if it doesn't match the expected numbers.

Oh, and I'll say it again...use the calculator.

That is all.
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Old 01-02-2010, 01:57 AM   #18
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Quote:
Originally Posted by Hinermad View Post
But the recipe you replied to already says one gallon of apple juice. Or did I miss part of the conversation?

Dave
I apologize. My brain took a short vacation. Your recipe looks sound.
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Old 01-02-2010, 03:12 AM   #19
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Thanks for telling me about the spreadsheet. I will go buy a hydrometer tomorrow so I can measure the SG of my apple juice. Then I will run some numbers and see if you guys agree with me on them.

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Old 01-02-2010, 03:47 PM   #20
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I was looking at the Lalvin 71B-1122 last night and noticed in the datasheet that its says to pitch 25-40g/hl. At 40g/hl that comes out to 1.5g/gallon. So that means I wouldn't need the whole pack then. Is there a conversion from weight to teaspoons?

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