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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Quick mead for a casual drink.
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Old 06-30-2013, 11:05 PM   #21
Arpolis
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Ok so about 30 days have passed so I bottled the clear liquid off the lees. The stuff is crystal clear and a nice golden amber color. Gravity ended at .996. That puts ABV at about 8.5%. Initial tastes is that this is a little citrusy and mainly like a light beer. It has decent body and is not watery at all. You can taste the alcohol but it is not hot by any stretch of the imagination. So far I like it a lot. I think I found my new favorite casual mead drink. I may try this in a larger batch since I have a 5 gallon carboy freeing up soon.

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Old 07-08-2013, 05:02 AM   #22
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I had a 750ml wine bottle and a 11.5oz bottle filled with this and I thought I would give the little bottle a try. Wow the flavor has changed a lot. I had to double check to make sure I did not grab the wrong bottle. The citrusy notes are all gone it seems. Now it is more floral in taste like a traditional clover honey mead and slightly.... Earthy? But in a good way. Kind of hard to explain the taste. It is real smooth and very drinkable. This is not what I expected in the flavors but it is not bad.

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Old 07-09-2013, 09:51 PM   #23
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I may have missed it, but what yeast did you use? I too am running some crazy experiments involving immobilized yeast and dialysis membranes to try and come up with the quickest mead possible. But the yeast is still the most important and influential variable.

So far for a low gravity quick mead, ale yeasts have been coming up pretty good. The front runner so far is High Trappist 3787.

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Old 07-10-2013, 12:03 AM   #24
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I used the lees from a lemon mead and it was started with lalvin 71b-1122. It is known to make good young wines so thought it would do well.

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Old 07-10-2013, 04:29 PM   #25
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71B is my go to yeast for my traditional meads! I have a 5gal batch of 3 month old mead made from 71B that is perfectly drinkable right now, and another 5gal that just finished up fermentation.

Through some experimentation (aka drinking it too fast), I found the best method for me with 71B. Keep it well fed and aerated through the first 1/3 sugar break. Keep it at about 64F until it just about hits dry. Then warm it up to about 70 and let sit for a few weeks to let the yeast finish the sugar and clean up a bit. In this time it should drop clear pretty nicely. Just make sure to rack off the lees within a month after fermentation as this yeast tends to autolysis by then.

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Old 09-11-2013, 01:52 AM   #26
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Well I cracked the 750ml bottle today. Hey! This is carbonated a little! I guess the fermentation was not completely done when I bottled. There was a fine layer of yeast at the bottom and being lalvin 71b yeast I think that may have been a little problem. The mead is now more dry and I think any smoothness it had before is gone now. It is not bad but there is that classic young mead bite that most have. Since I used cheap honey there is very little honey character if any at all at this point and I see this compared to a light beer now with a little alcohol bite. I can drink it but I think I failed on the 30 day drinkable mead unless you want to only define this as "drinkable". Because I have had much worse but I think this can be much better. I will need to revisit this after I clear some carboys and finish other projects. Next time may just use some real good raw honey and see the difference.

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Old 09-14-2013, 01:16 PM   #27
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For future quick meads, check out my post "Bray's One Month Mead". There you will find how to make an awesome mead in one month. No off flavor and clear clocking in at 11-12%.

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Old 09-14-2013, 03:48 PM   #28
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Sound cool. I think I will try that out my next go around. I see you are fond of an ale yeast over wine yeasts with this mead. One ale yeast I have used multiple times with other mead recipes was London ESB 1968. Do you think that may lend well to your mead recipe?

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Old 09-14-2013, 08:19 PM   #29
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Doubtful. I screened over 10 different ale yeast to get the right yeast. All of this is documented at gotmead.com under "Ale Yeast Experiment" and "Belgian Ale Yeast Experiment". I did some serious testing to find a clean yeast that works at high temperatures. Those experiments do not include other yeast I tested before that. It was not easy to find the correct yeast!

You can try your yeast, but you void my warranty. Think of it like a JAOM.

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Old 09-14-2013, 11:58 PM   #30
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Ok cool makes sense. Once I get through my skeeter mead or at least start to get low on it ill give your recipe a try.

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