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Old 03-16-2007, 03:12 AM   #1
Vermicous
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Default 21 year mead

Recipe Type: Extract
Yeast: Dried wine yeast
Yeast Starter: 2 gallons
Batch Size (Gallons): 5
Original Gravity: 1.210
Final Gravity: ~1.010
Boiling Time (Minutes): 1
Color: 2
Primary Fermentation (# of Days & Temp): 3 months
Secondary Fermentation (# of Days & Temp): 2 years

This is a traditional sweet mead that I intend to open when my daughter turns 21.

25 lbs. honey
2 tablespoons yeast nutrient
1 teaspoon acid blend

Prepare 2 gallons of starter beforehand, or pitch slurry from a previous batch. Make sure the starter is well oxygenated. Mix the honey with 1 gallon of water, apply enough heat to ensure a good mix. Add acid and nutrient and well oxygenate. Pitch yeast and move to a corner and forget about it for 3 months. Transfer to secondary and pretend it's a decoration for the next 2+years. Bottle when gravity has at least dropped below 1.010. Try not to drink for the next 19 years.

While I have made meads that are 15%, this is by far my biggest attempt. Chances are there will be stuck ferments and repitchings of yeast, oxygen, and nutrient.

The final gravity is an estimate, the yeast will probably poop out between 20-24%

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Last edited by Vermicous; 03-16-2007 at 03:32 AM.
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Old 05-12-2007, 08:31 PM   #2
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I made a 17% cherry mead for my grandaughter Cherry when she was 2 1/2 to lay down untill she is 21. I also made a 17% raspberry mead for her brother when he was 2 1/2. Their brother is a little over 2 1/2 now and I will soon be making a 17% blackberry mead for him.
Their baby sister is two months old so I have some time to plan hers.

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Old 05-29-2007, 01:48 PM   #3
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Quote:
Originally Posted by Rookie
I made a 17% cherry mead for my grandaughter Cherry when she was 2 1/2 to lay down untill she is 21. I also made a 17% raspberry mead for her brother when he was 2 1/2. Their brother is a little over 2 1/2 now and I will soon be making a 17% blackberry mead for him.
Their baby sister is two months old so I have some time to plan hers.
Holy crap....you guys have got some patients.

-Jbot
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Old 06-16-2007, 01:23 AM   #4
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It has been three months. I did a hydrometer test last weekend and it is stuck at 1.140, roughly 9% alcohol. It's time for the first repitching of yeast, will be doing dried champagne yeast this time.

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Old 06-16-2007, 01:28 AM   #5
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I admire the forethought and obvious care that you have for your grandchildren. I hope you would make enough bottles so that you can celebrate each of their birthdays with a bottle. Fantastic!
Cheers!
VermVerm

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Old 08-10-2007, 03:15 PM   #6
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Awesome. I definitely would like to do something like this eventually!

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Old 08-10-2007, 08:00 PM   #7
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Check out this link http://home.comcast.net/~mzapx1/FAQ/PotCarbonate.pdf it may help you with this high gravity mead. I suspect the initial high gravity (25LBS honey) and the use of acid blend lowered your PH too low. Check this link out and the other link on the same site about stuck fermentations.

Good luck and please give us an update on your really big mead.

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Old 04-25-2008, 01:32 AM   #8
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Quote:
Originally Posted by Vermicous
It has been three months. I did a hydrometer test last weekend and it is stuck at 1.140, roughly 9% alcohol. It's time for the first repitching of yeast, will be doing dried champagne yeast this time.
so out of curiosity why did you decide to switch yeasts? and will the mead stay good for 20 something years? ive never been able to keep any of my batches longer than one...
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Old 06-24-2009, 03:38 PM   #9
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Really curious for an update on this one!

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Old 10-07-2009, 08:51 PM   #10
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I started 2 batches of mead one a blueberry melomel and the other a cyser with the intention of reserving 2 bottles for my 6 month old son's 21st birthday. Initial gravity reading show a 17.5% potential. 21 years is a long time, but it will be well worth it to pop open a bottle with his birth year on the label!

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