Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Mead Forum (http://www.homebrewtalk.com/f30/)
-   -   show mead (http://www.homebrewtalk.com/f30/show-mead-284255/)

motobrewer 11-30-2011 01:48 PM

show mead
 
made my first mead about 1.5 months ago. just a straight show mead using a local honey. 1.107 OG, gravity about two weeks ago was 1.010.

it tastes like....honey flavored everclear, lol. is that normal at this stage?

i racked to secondary and was planning on letting it sit awhile, total 1-2 years. is bulk age preferred or bottle age?

MedsenFey 12-05-2011 11:13 PM

Quote:

Originally Posted by motobrewer (Post 3528869)
it tastes like....honey flavored everclear, lol. is that normal at this stage?

Yep, that sounds like young mead - especially if the fermentation temp was a little high. If you give us the recipe details, we may be able to say more.

Bulk vs. bottle aging has not been rigorously tested. I think you can age either way. I do bulk aging because I don't want to waste time bottling something until I'm sure it is going to be good.

FeelinKindaGiddy 12-06-2011 01:45 AM

[QUOTE=
Bulk vs. bottle aging has not been rigorously tested. I think you can age either way. I do bulk aging because I don't want to waste time bottling something until I'm sure it is going to be good.[/QUOTE]

DITTO! Bulk age and rack at least, twice.

Bradinator 12-06-2011 01:40 PM

I am no mead pro, but with the few batches I have made I can attest to something magical happening after 9+ months.

I tend to prefer extended bottle conditioning, but only because I lack the additional primary fermenters to keep one tied up for that long. I had good results with my JOAM in bottles for aging.

motobrewer 12-06-2011 08:30 PM

recipe was just 14 pounds of honey, enough water get 1.108 or so. D47, staggered nutrient addition during first 3 days. aerated like crazy as well.

MedsenFey 12-06-2011 11:23 PM

And what temperature did you maintain?

motobrewer 12-06-2011 11:34 PM

basement was at 62F. that's all the temp control I had. bubbled pretty consistently for a good 4 weeks

MedsenFey 12-07-2011 12:02 AM

Yep, you probably just have young mead. Age will transform it into something very different.

And just to be technical, what you have is a "traditional mead." The term "show mead" is reserved for meads made without the addition of nutrients or any other additives except honey, water and yeast.

huesmann 12-07-2011 12:59 PM

Quote:

Originally Posted by motobrewer (Post 3547377)
recipe was just 14 gallons of honey

What did you do, ferment this in a 55-gallon drum? :p

motobrewer 12-07-2011 01:55 PM

Quote:

Originally Posted by MedsenFey (Post 3547901)
Yep, you probably just have young mead. Age will transform it into something very different.

And just to be technical, what you have is a "traditional mead." The term "show mead" is reserved for meads made without the addition of nutrients or any other additives except honey, water and yeast.

oh, that's good to know. also, it was a honey blend as well. so, I think that also knocks me out of show mead category

Quote:

Originally Posted by huesmann (Post 3549102)
What did you do, ferment this in a 55-gallon drum? :p

lol, ah, yeah, poundage. speaking of, i did ferment in a bucket, and it turned it kinda....yellowish. is this normal?


All times are GMT. The time now is 01:49 AM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.