Quicker/lighter mead? - Page 2

smallkiller · 12-21-2011, 05:44 AM

Update. The fermentation is slower than expected. The grape mead next door to it is chugging away. I'm thinking of starting a second one with a big big starter to really make sure things kick off. I think the yeast were some how shocked. Still fermenting though so we are still in the game.

ajbram · 12-22-2011, 03:40 PM

Try pitching some nutrient. Honey has lots of sugar, but is pretty deficient in other things that yeasties like.

**Huskysibe** · 12-22-2011, 08:05 PM

Quote:

Originally Posted by ajbram

If it interests you, I recently brewed a lighter mead in hopes of it being ready for xmas (picture below). It's a sparkling short mead... I used 10lb of clover honey for a 5 gal batch, also 2 cinnamon sticks, 4 vanilla beans and a couple handfuls of orange peel. I started the fermentation at the start of November (O.G. = 1.070). 2 weeks in primary brought it down to 1.000 and then 3 weeks in secondary with the orange peel took it to 0.996. I backsweetened with about 1lb of manuka honey and bottled on Nov 29.

As of last night, the mead is a nice off-dry sparkler. Mice mousseaux texture like a good prosecco. The orange is the dominant flavour, and I wish the vanilla was a little more apparent. No off flavours at all, and it's very clean and clear. There is a slight orange oil aftertaste that's disappearing by the day and will definitely be completely gone with some age.

Moral of the story is that it can be done and you're on the right track. Keep us posted, and if you need any advice on it, let me know.

Can you post your yeast you used and if you used nutrients and degassed? Thanks, I am new to mead making.

Billy

Tw0fish · 12-23-2011, 01:43 AM

Quote:

Originally Posted by ajbram

Try pitching some nutrient. Honey has lots of sugar, but is pretty deficient in other things that yeasties like.

Yeast nutrient or raisins (Cos it's wine yeast, or at least that's the reason twas given to me.)

Wow, I just got back from a little wintertime getaway and am really quite excited to see that this project is playing out for ya! Keep us updated.. I am eagerly following

smallkiller · 02-13-2012, 12:13 AM

I had stopped the fermentation at about 1.020(may very depending on your idea of sweet) and it was clearing up great and has enough residual honey flavor to hid the lack of maturity. IT WORKED :-) Just use the little 1 gallon carboys and submerge them in a pot and heat up to 180 and let it cool on it's own. Should take about 20 minutes. It's a big of a cheap tasting mead but totally awesome to have quick results. I had a second one that I fermented dry, and my god it's like gasoline. Huge difference. I believe I used a lavlin D-47 dry yeast. Only used 1/2 tsp of yeast nutrient and gelatin fining to clear it up.

ajbram · 02-13-2012, 03:08 AM

sorry... I've been slacking off on this thread for a while . I used Lalvin Ec-1118. It's a monster which means it will cut through just about anything you put in its path, but its also pretty clean at the end, so it works well. I did use nutrient and degassed once or twice.

Now that it's been in the bottles for a couple months it has gotten really nice and drinkable. Orange is still dominant, but the aftertaste is gone. It's very clean and the honey character is starting to shine through again.

Cheers!