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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Skeeter Mead
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Old 02-23-2013, 02:16 AM   #11
Atek
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Awesome! As soon as I can nab me one more Carboy I'll be getting mine started. I have the honey and everything just a waitin... :-)

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Old 02-23-2013, 10:38 PM   #12
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Ok, so I started mine today, just used my 6gal carboy since it'll be in primary for a while I should have another carboy by then for transferring. My notes are as follows:

10lb Costco Clover Honey
3tsp Nutrient/Energizer mix (proprietary from my LHBS, works really well though)
Lalvin EC-1118 Yeast

Warmed honey in original containers via double boiler to loosen it up. Added honey and nutrient to carboy. Watered to 5 gal. Made 1 cup starter with 2TBSP sucrose for the yeast (likely wasn't necessary), Aerated with lees stirrer and drill. Took OG reading of 1.070 then added nice and foamy starter.

As I mentioned previously I will be adding the lemon juice once gravity hits 1 or less, at which point I will also stabilize and let clear. Once clear I will backsweeten with a varietal honey I have yet to choose, suggestions are welcome. I have fairly easy access to tupelo and acaia honey.

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Old 03-01-2013, 03:04 AM   #13
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OK I started mine today, I used my 5 gal better bottle for my batch. My notes are as follows:

8lb 12oz Sams club clover honey
3tsp Dap
1tsp Energizer
1TBS Black tea to replace tannin in original recipe
2 32 oz Walmart brand "Real Lemon" juice from the green bottles

I did not heat my honey at all just spent about 10 min dripping from the containers into the Carboy, added tea nutrients and lemon juice. I shook the He** out of it for a bit till the honey was as dissolved as it would be in that little liquid and then added about 3/4 of a gallon at a time taking 2 minute intervals of shaking to dissolve the honey more and more as I added water. I stopped at about 4 ½ gal since this is a 5 gallon carboy and I still have to add yeast slurry. I will measure gravity tomorrow after I pitch yeast and top off to just about 5 gallons.

I have siphoned off the White grape peach starter wine and am letting the lees come back to room temp overnight and through tomorrow. Tomorrow evening I will pitch the yeast and let her rip. At the 1.05 gravity mark I will add a second dose of nutrients (3tsp DAP, 1tsp energizer) & the third bottle of lemon juice. Once this clears I will stabilize and back sweeten with honey to match Atek. We will see how it goes.


**Edit**

Just in case anyone was interested in the white grape peach wine. I got 4 750ml botlles all crystal clear and a 3/4 glass of wine that was a little cloudy due to some yeast kicking up. Tested gravity and it ended at about 1.004. Taste test of the glass was like biting into a raw peach. a little yeasty flavor on the back end but that was expected. Man this stuff is nice. Can't wait for a little age to hit these bottles.

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Old 03-01-2013, 05:52 PM   #14
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Fun developement!

Checkd on the must this morning since it is in the 241 hour rest to help dissapate the preservatives in the lemon juice and it looks like they high acid enviroment of the must is seperating the proteins in the honey. So now I have these little gelatinous balls floating about in the must. Tonight it will need some definate whipping from the wine whip.

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Old 03-02-2013, 04:17 PM   #15
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OK so I was not able to get to the must last night for several reasons. So this morning 03/02 at 1000 CST I added my yeast slurry to the must.

I first took out my home made wine whip and chucked it into my drill to spin/mix up the must for 2 minutes in both directions. I then added the yeast slurry. I mixed the must for another minute. Took a gravity reading and I showed 1.064. Hmmm a little lower than expected. I then mixed in honey till I hit the 1.070 mark. I made sure to use the wine whip for at least a minute every time I introduced honey. So now she sits up on the counter and I will whip her up 1 - 2 times daily on the wine whip for the next 4 - 5 days. An issue I was debating was will the yeast take off in the first place. SP is acidic already and when you swap sugar for honey it will be even more acidic. My last SP made with similar situation but with traditional sugar rather than honey took 30 hours to start fermenting real well. We shall see how long this one takes.

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Old 03-04-2013, 07:15 PM   #16
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OK 39 hours after yeast pitch and no real visibly active fermentation. I have been whipping the must consistently to keep sediment from collecting at the bottom. I just whipped it up and it was a little more foamy than prior times. Was there just a little fermentation going on with some dissolved CO2 escaping? Well I will keep on whipping up and watch it closely.

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Old 03-04-2013, 09:10 PM   #17
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Very interested to see how the honey and lemon flavors combine. By any chance, did you check the ph level of the mixture?

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Old 03-04-2013, 10:13 PM   #18
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No but I am sure it is darn acidic lol. Honey is naturally around 3.5ish and Lemon juice is about 2.0ish. 1 TBS of black tea makes about 3 gallons a tea normally and that runs at about 5.2 on the PH scale. So many factors are working against my Yeast babies. If possible though I do not want to mess with the PH in hopes to preserve the natural refreshing tartness that Skeeter Pee normally has.

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Old 03-05-2013, 01:16 AM   #19
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Ok the hurtle is crossed! At hour 43 I noticed the tea floating to the top of the must more and a small amount of bubbles on the surface. Now there is a nice foam of bubbles on the surface. Airlock not boiling yet but fermentation has definitely started. I'll keep whipping it night and day and will probably need to add the next round of nutrients and lemon in 3-4 days.

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Old 03-06-2013, 02:47 PM   #20
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Quote:
Originally Posted by Arpolis
Ok the hurtle is crossed! At hour 43 I noticed the tea floating to the top of the must more and a small amount of bubbles on the surface. Now there is a nice foam of bubbles on the surface. Airlock not boiling yet but fermentation has definitely started. I'll keep whipping it night and day and will probably need to add the next round of nutrients and lemon in 3-4 days.
Using straight loose tea is an interesting choice. Have you done it before? I find that if I steep tea too long the resulting flavor is somewhat harsh. The hot water may contribute to this but I'm not sure. I've only ever used brewed tea for added tannins but this sounds like it could get the job done in a serious way. How's that fermentation coming? Any airlock activity yet?
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