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Old 03-16-2009, 11:18 PM   #21
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I made 5 gallons of tradtional mead and after a month racked it...then after another two weeks racked it back into the plastic ferementer with 1 teaspoon pectic enzyme and 4 1/2 pounds of blueberries in a muslin bag...and it going happily away..Ill prolly pull it in another 2 -3 weeks...then let it clear....

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Old 08-12-2009, 10:45 PM   #22
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I've adapted this recipe down to be used in a one gallon format, and I was wondering; when you add the honey at the rackings, do you mix it up? stir or shake the new container, or should you not to avoid aerating the yeast too much/getting oxygen into the mix, which is said to be a bad thing once you're in the primary stage.

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Old 08-17-2009, 09:26 PM   #23
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don't shake or stir! The yeast is still suspended in the must and will get to the honey. I like to add the honey to the carboy and rack on top of it. It will get it mixed a bit better that way. Wish I had the stuff to make a new batch as it is all gone and since I moved I don't have the berries yet. Bushes are growing however.

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Old 08-20-2009, 06:06 AM   #24
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Alright, thanks a lot for the advice. I'm racking for the first time tomorrow and probably would have shaken. Very glad to have gotten to this in time!

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Old 08-21-2009, 05:50 AM   #25
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I'm concerned for my mead. I racked it for the first time today and, lacking an auto siphon or a convenient way to get on in the next few days, I used a sanitized tube and siphoned it the old fashioned way -- sucking the end of the tube and so forth. The flow started and stopped a couple of times, and once I sucked a bit too long and some of the mead got in my mouth. The taste was.. repellent. It was very bitter and sour, almost like bile. It seems to smell fine, like a wine at least, and it looks alright. Has anyone else tasted their mead at this stage? I don't imagine this taste is what is intended, however, I do recognize that the front part of the tongue isn't the best way to judge the taste, and it is fairly low on honey at this stage and quite high on rotting blueberries. I'm going to continue the experiment to the end, at least through the racking process and probably age it a couple of months, but again, I'm curious as to whether anyone else has experienced this or similar problems?

Thanks for the advice or sharing experience!

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Old 08-24-2009, 05:27 PM   #26
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Can't say I've ever tried mead at that stage, though was the other end of the tube down on the yeast cake? Maybe you just got a mouth full of yeasties.

I've not made many meads (one in fact, about to start on my second) but I can say form making beer you never ever ever want to suck siphon beer. Lots of bacteria in your mouth can sour the beer. Not sure if that's true with mead. Worst case, just age it plenty, and see if the flavors mellow some.

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Old 08-24-2009, 07:07 PM   #27
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Hmm. Thanks for the heads up. I suppose for my next racking, I'll pick up a siphon pump of some sort. I don't think it was in the yeast cake, but that may have been it. I'll certainly age it plenty and continue the try, we'll see how it comes out. Thanks again!

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Old 08-24-2009, 08:55 PM   #28
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on rotting blueberries.
ok, so you've racked within the first 2-3 weeks - this stuff is still nowhere NEAR the point of actually attempting to taste it.

but rotting blueberries??? ewwwww
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Old 08-25-2009, 12:31 AM   #29
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Quote:
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Hmm. Thanks for the heads up. I suppose for my next racking, I'll pick up a siphon pump of some sort. I don't think it was in the yeast cake, but that may have been it. I'll certainly age it plenty and continue the try, we'll see how it comes out. Thanks again!
If you don't have one, look for an "auto siphon" they're awesome on a stick
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Old 09-23-2009, 06:47 PM   #30
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It is the end of blueberry season here in Michigan so I will attempt this as my first 5 gallon batch. I have ordered blueberry honey and have gotten most of my equipment. I'm shooting for Oct 4 as the start date. I will post up the final recipe after pitching. I can't wait 8)

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