Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Show mead with TJ's Mesquite honey
Reply
 
LinkBack Thread Tools
Old 03-19-2010, 01:01 AM   #1
phished880
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: JP/Boston
Posts: 306
Liked 6 Times on 6 Posts
Likes Given: 2

Default Show mead with TJ's Mesquite honey

I mixed up 1 gallon of this lovely potion on 2/15/10
It had a SG of 1.114, 71b-1122 yeast
I was wondering when i might consider transferring to a secondary. I would like to minimize measuring(being 1 gal) until I rack but I wonder if this has been going to long or short.

I still see signs of fermentation (tiny bubbles rising to the top)

What shall I do????

__________________

Reason: wrong yeast
phished880 is offline
 
Reply With Quote Quick reply to this message
Old 03-19-2010, 01:03 AM   #2
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 43,968
Liked 6351 Times on 5498 Posts
Likes Given: 861

Default

I would for sure wait until you see no signs of fermentation, then wait a little longer (at least two weeks) before racking.

If you used nutrient additions, you might be close to finishing up; if not, it's gonna take longer.

And as usual, the only way to tell is a hydro reading. I'd wait until you think it's done, then take a reading to confirm, transfer and top off the ~4oz. you'll lose.

__________________
AZ_IPA is online now
 
Reply With Quote Quick reply to this message
Old 03-19-2010, 02:32 AM   #3
Deborahjm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: upstate New York, USA
Posts: 17
Default

Quote:
Originally Posted by AZ_IPA View Post
And as usual, the only way to tell is a hydro reading.
Would you mind saying more about this. I have still not gotten a good grasp on this one.

Thanks so much!
__________________
Deborahjm is offline
 
Reply With Quote Quick reply to this message
Old 03-19-2010, 03:16 AM   #4
Killinger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Ballwin, MO
Posts: 127
Liked 2 Times on 2 Posts

Default

As the yeast convert sugar into carbon dioxide and alcohol, the specific gravity falls. When the yeast are done working, the SG levels off. This is the most reliable indication that fermentation has ended.

__________________

DHK

"I'm Dr. Henry Killinger, and this is my magic murder bag."

Killinger is offline
 
Reply With Quote Quick reply to this message
Old 03-19-2010, 03:18 AM   #5
Killinger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Ballwin, MO
Posts: 127
Liked 2 Times on 2 Posts

Default

BTW, I've made the TJ Mesquite Mead twice, the OG was 1.120-ish, and the FG was 0.998.

__________________

DHK

"I'm Dr. Henry Killinger, and this is my magic murder bag."

Killinger is offline
 
Reply With Quote Quick reply to this message
Old 03-19-2010, 03:28 AM   #6
Deborahjm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: upstate New York, USA
Posts: 17
Default

Quote:
Originally Posted by Killinger View Post
As the yeast convert sugar into carbon dioxide and alcohol, the specific gravity falls. When the yeast are done working, the SG levels off. This is the most reliable indication that fermentation has ended.
Thank you!
__________________
Deborahjm is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2010, 09:36 AM   #7
Kauai_Kahuna
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Hawaii
Posts: 2,276
Liked 7 Times on 7 Posts

Default

Quote:
Originally Posted by Killinger View Post
BTW, I've made the TJ Mesquite Mead twice, the OG was 1.120-ish, and the FG was 0.998.
So how long are you ageing these. I got 40 lbs around a year and a half ago, I made a couple of batches fermented out very dry, and they are ageing in bottles. The flavour is still kind of heavy, and they still taste a little hot but very good.
Maybe I need to open a bottle to see how it's coming along.
__________________

---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

Kauai_Kahuna is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2010, 11:18 AM   #8
LastKnight
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Hampton Roads, VA
Posts: 57
Liked 1 Times on 1 Posts

Default

Heh, nice to see I'm not the only one with that idea.

I've got a 5-gallon batch that's been sitting in secondary since the summer and no doubt has a long ways to go - very dry, not a bad flavor (although my brother, who prefers sweet meads, hates it) - but still very "hot" tasting. I'm thinking about racking to a tertiary, maybe over another 3 pounds of mesquite honey.

__________________
LastKnight is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2010, 02:19 AM   #9
Killinger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Ballwin, MO
Posts: 127
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by Kauai_Kahuna View Post
So how long are you ageing these. I got 40 lbs around a year and a half ago, I made a couple of batches fermented out very dry, and they are ageing in bottles. The flavour is still kind of heavy, and they still taste a little hot but very good.
Maybe I need to open a bottle to see how it's coming along.
I made the first (1 gallon) batch in April 2009. I've opened one bottle since then at about 6 months. The first hydro samples up through bottling were like jet fuel. The bottle I opened was smooth and mild, almost too mild for my taste, but it's my first show mead, so I'm not really a good judge. Maybe it could've used an acid addition? Dunno.

Anyway, I just racked the second batch last week, just shy of two months. Jet fuel.

When did you taste yours? What was your honey/water ratio? I used 3# to the gallon.
__________________

DHK

"I'm Dr. Henry Killinger, and this is my magic murder bag."

Killinger is offline
 
Reply With Quote Quick reply to this message
Old 03-30-2010, 10:29 AM   #10
Kauai_Kahuna
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Hawaii
Posts: 2,276
Liked 7 Times on 7 Posts

Default

I did a thread called "somebody slap me" on the first batch, started on 200811122.
OG was 1.123 FG was 1.008 for an ABV of around 15.3. It really did drop a good amount of sediment and became pretty clear.
Had a sample bottle yesterday, and the Kiawi/Mesquite flavour started out really heavy but has mellowed out along with the high octane kick in just the last 4 months. Needless to say, I think it needs more ageing to be the best it can be, but it is very drinkable even now.

__________________

---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

Kauai_Kahuna is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Stark Raven Mead (burnt honey mead attempt) machinelf Mead Forum 61 01-25-2013 03:29 PM
Mesquite Mead? LastKnight Mead Forum 12 05-28-2009 10:29 PM
TJ's cherries in secondary LaurieGator Beginners Beer Brewing Forum 10 03-18-2009 05:18 PM
First Mead (TJ's Mesquite Sticky Recipe) armorshell Mead Forum 7 01-31-2009 03:20 AM
Need recipe ideas for mesquite mead soontobepcv Mead Forum 3 10-02-2008 09:50 PM



Newest Threads

LATEST SPONSOR DEALS