Originally Posted by BigStone777
Simple Recipe,... but does that mean it will be faster? I sure hope theres a faster way to make mead or cyser...
yeah, yeah... the best of any grog is always the oldest... older wine, older scotch, older mead... ok... but i would really like some mead to taste good after 3 weeks or 3 mo at most...
Too bad for me, huh...
I wonder if this goal can be reached with different yeast, or different mix of fruit juice/ honey, or,... or,...
Sorry if this post seems to be hijacking the thread... just thinking out loud... trying to learn and do.
If you want to create a mead ready to drink early here are a few suggestions:
1) Start with a lower gravity must. Something around 1.070 should ferment quickly without many hot alcohols.
2) Be sure to aerate well at the start and use the correct level of nutrient additions. See the Staggered Nutrient Addition FAQ in the sticky.
3) Keep fermentations in the ideal range for the yeast. Probably 65-70F.
4)Stabilize with sulfite and sorbate and back sweeten.
A low gravity must will ferment quicker with less stress on the yeast producing fewer hot alcohols which are what needs to mellow in higher gravity meads.
Good aeration and nutrients also reduce the stress on the yeast so they ferment cleaner.
A low temp ferment will also help to ferment with fewer hot alcohols.
A sweet mead will hide some flaws with a sweet taste.
You can make this as a melomel or a straight mead. Even some spices might work. A braggot may even be the quickest way to a mead but it will take more effort in the production.