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Old 02-27-2012, 01:50 PM   #111
TheBrewingMedic
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A couple pics of this morning projects. The clover mead went into tertiary/aging and the cherry vanilla melomel went into secondary....

the clover mead is still a bit (or more) sweeter than my tastes I think, but still teastes decent for only being a month old.
OG 1.109
FG 1.009
ABV ~14.25%
(Wyeast sweet mead smackpack...yup I tried it, yes it's high maintenance)

The cherry vanilla melomel dried out completely, both cherry and vanilla flavors barely there as it is so young (2 weeks), looking forward to what aging will do with it.
OG 1.114
FG 0.998
ABV ~14.84

Contemplating racking the melomel onto oak next....and toying with the idea of combining them one is sweeter than I like and the other real dry, so thinking if combined I might get a nice medium sweet subtle cherry and vanilla flavored concoction in the 14.5% abv range



-First pic is the hydro samples poured into glasses
-Second is in the fermenters after racking
-Third same as last from other direction, lighting sucks, clover looks good but the c.v. melomel can't really be seen

glassofmead.jpg   2272012racking.jpg   2272012racking2.jpg  
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Old 03-01-2012, 08:05 AM   #112
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Here's a pic of my current collection of bottles.

On the top shelf is my very first mead. A plain sweet mead.

Second shelf left to right:
Sweet mead with apples and caramelized honey
Semi-sweet mead apples, caramelized honey and nutmeg

Bottom shelf: The latest batch - strawberry mead

mead-cabinet-small.jpg  
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Old 03-01-2012, 09:13 AM   #113
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Well here is a dodgy photo of mine from about 2 weeks ago (just after it had spurted fermenting foam everywhere out the airlock!). It's an Ironbark / Yellowbox honey (Native Australian) based mead with Black Blood Plums, Raisins, Prunes, and Dark DME, plus some spices - vanilla, cinnamon, cardomom, fenel, clove).

I imagine (from the taste and smell so far) it's going to be pretty full on - maybe will need a year or two to mellow!


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Old 03-01-2012, 12:05 PM   #114
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they look great, I like your labels

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Old 03-01-2012, 04:08 PM   #115
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bought 60 lbs of honey from a local apiary and took 45 lbs of it to make 15 gallons of mead during the super bowl with some friends almost a month ago.

Just took a hydrometer sample and taste test. This was my first attempt at a show mead and i used the recipe "Medium Sweet Orange Blossom Mead" in Ken Schramm's "The Compleat Meadmaker" with the only modification being that i used wildflower honey instead of orange blossom.

15lbs wildflower honey
water to 5 gallons
71b-1122 yeast
yeast nutrient and energizer

OG 1.115
FG (this hasnt been racked yet so i am expecting a few more points down) 1.020

12.47 abv


Large honey aroma and taste already with a smaller boozy bite than i am used to having in such a young mead. This is very drinkable already. Once this clears and i bottle it i am going to have a hard time keeping myself from drinking it quickly

Cant wait to have my friends rack and bottle their 5 gallon batches. Id say my first group mead class worked out very well!


Also looking forward to delivering a bottle of this to the apiary i bought the honey from. They have never made mead and said they dont know of anyone who has made mead with their honey before.

showmead.jpg  
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Kegged A Dark Ale w/No Name, Tosh's Cinnamon Challenge Cider, Carabou Slobber
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Old 03-01-2012, 09:02 PM   #116
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Nice color, will look good when it clears, the nutrients take you out of the show mead category and into traditional, I'm still learning alot myself but like the idea of doing a group mead making party even if everyone did smaller 1 gallon batches, good excuse to hang with friends and drink mead.

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Old 03-02-2012, 01:59 PM   #117
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Quote:
Originally Posted by TheBrewingMedic View Post
Nice color, will look good when it clears, the nutrients take you out of the show mead category and into traditional, I'm still learning alot myself but like the idea of doing a group mead making party even if everyone did smaller 1 gallon batches, good excuse to hang with friends and drink mead.
i didn't even think of that, thank you for pointing it out

i used fermax and a yeast energizer that has vitamin b and other additives that would knock it right out of show mead status.

At 1.020 FG would you consider this a sweet mead or a semi sweet mead?

To my taste i am thinking sweet. 1.010 in my book would be semi sweet which is what i am hoping it will drop to but i am afraid the yeast is pooped.

Doing a 15 gallon mead day was a blast but i think i might stick to 1 gallon batches for those parties from now on unless i find a better way to do it.

I was heating up the honey/water on the stove and then transfering to 7 gallon buckets to be shaken for oxygen. If i find a way to cut out the heating and still mix the honey in the water sufficiently, maybe just heat the water? and get a aeration stone and oxygen tank it will make it a much easier day.

Either way it was a ton of fun and those who attended already have new things they want to come over and try

My equipment is open use to my friends so long as they buy their own ingredients and clean up
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Future Brews Graff! - is it beer? is it cider?! is it GOOD?! we will see.
Primary Cherry Apple Wine, White Grape Peach Mango Mead (the mead baby)
Secondary Bog Monster Cranberry Grape Melomel the 2nd
Bottled Bog Monster Cranberry Grape Melomel, Grape Burn and Pillage Pyment
Kegged A Dark Ale w/No Name, Tosh's Cinnamon Challenge Cider, Carabou Slobber
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Old 03-02-2012, 02:10 PM   #118
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Vital Statistics:
OG: hydromel: 1.035 – 1.080
standard: 1.080 – 1.120
sack: 1.120 – 1.170
ABV: hydromel: 3.5 – 7.5%
standard: 7.5 – 14%
sack: 14 – 18%
FG: dry: 0.990 – 1.010
semi-sweet: 1.010 – 1.025
sweet: 1.025 – 1.050

Looks like it would be semi sweet

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Future Brews Graff! - is it beer? is it cider?! is it GOOD?! we will see.
Primary Cherry Apple Wine, White Grape Peach Mango Mead (the mead baby)
Secondary Bog Monster Cranberry Grape Melomel the 2nd
Bottled Bog Monster Cranberry Grape Melomel, Grape Burn and Pillage Pyment
Kegged A Dark Ale w/No Name, Tosh's Cinnamon Challenge Cider, Carabou Slobber
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Old 03-02-2012, 02:53 PM   #119
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Quote:
Originally Posted by Alchemy View Post
i didn't even think of that, thank you for pointing it out
Youre very welcome

Yeah I agree about the 1.02 being sweet to me too, I have a clover mead aging that stopped at 1.03, too sweet for my taste but I also have a cherry vanilla melomel that went south of .998, I'm going to use the two to do a little experimenting with combining.

I usually heat 1/3 of my water to 90-100 degrees and have my honey sitting in a hot tap water bath to get it thinned out, both just to make the mixing of the two together easier, yet not so hot that I am spending a lot of time cooling things.

I like to mix my nutrients with the remaining water that I am going to be topping off with and set in fridge or outside so its pretty cool/cold, then adding that brings me right to a nice pitching temp and well incorporated nutrient level with minimal wait time and hassle.

I use an airstone and pure oxygen as I (note the occupation) have free easy access too, easier than shaking even a one gallon jug or even my previous method where I used a stainless wire wisk to whip the hell out of the must prior to transfering into the fermenter
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Old 03-02-2012, 05:17 PM   #120
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Quote:
Originally Posted by TheBrewingMedic View Post
Youre very welcome

Yeah I agree about the 1.02 being sweet to me too, I have a clover mead aging that stopped at 1.03, too sweet for my taste but I also have a cherry vanilla melomel that went south of .998, I'm going to use the two to do a little experimenting with combining.

I usually heat 1/3 of my water to 90-100 degrees and have my honey sitting in a hot tap water bath to get it thinned out, both just to make the mixing of the two together easier, yet not so hot that I am spending a lot of time cooling things.

I like to mix my nutrients with the remaining water that I am going to be topping off with and set in fridge or outside so its pretty cool/cold, then adding that brings me right to a nice pitching temp and well incorporated nutrient level with minimal wait time and hassle.

I use an airstone and pure oxygen as I (note the occupation) have free easy access too, easier than shaking even a one gallon jug or even my previous method where I used a stainless wire wisk to whip the hell out of the must prior to transfering into the fermenter
I think i will use this method of heating some of the water on the stove and heating the honey in a water bath instead of heating it directly. I used cool water to cool down the must but as i had heated the honey to about 160 it still took a bit to get everything cooled down.

My water here gets to 160 from the tap so i could fill up a sink with that and just stick the honey jar/bucket in it to get it liquified and then stir it in to the fermenter with the 100 degree water and then mix and cool with the pre-chilled water.

The one gallon party really has me thinking as it is much cheaper for someone just starting out to do and most people dont need or even want 25 bottles of mead/wine. plus if anything goes bad the loss of money isnt too bad.

Might invest in a bunch of one gallon jugs/stoppers airlocks for this purpose and buy a storage rack for my fermentation closet to keep them.
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Future Brews Graff! - is it beer? is it cider?! is it GOOD?! we will see.
Primary Cherry Apple Wine, White Grape Peach Mango Mead (the mead baby)
Secondary Bog Monster Cranberry Grape Melomel the 2nd
Bottled Bog Monster Cranberry Grape Melomel, Grape Burn and Pillage Pyment
Kegged A Dark Ale w/No Name, Tosh's Cinnamon Challenge Cider, Carabou Slobber
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