I was wondering about how to get by not adding sulphites, I have a friend that is allergic to them.
thanks
Leave it dry and bottle without the sulphites.
I don't think you can safely back-sweeten with honey without them.
You may however be able to make a sweet mead using non fermentable sugar like lactose or Splenda. This will not be the same as sweetening with honey.
Instead of adding the honey/sulphites step could I just leave this in the primary longer, then prime with corn sugar and bottle? I usually dont like to change the recipe but I dont have the Sulphites or campden tabs and no LHBS. Also how about D-47 or Montrachet yeast? (I just ordered some brewig stuff before I saw this recipe, darn it!)
How did this batch turn out? I know it was almost a year ago...I just started a batch of this today, followed the recipe from Got Mead - Mead (honeywine) making, mead drinking, mead recipes. My interpretation was that the juice and honey was to be topped up to 1 gallon with water. From your picture it looks like you didn't do this. Did it still turn out ok? Do you remember what your SG was?
For a 1 gallon batch I pulled an SG of 1.100 using a little over 2 lbs of honey, 64oz of grape juice, and about 6 cups of water to make it 1 gallon. I did substitute K1V-1116 as I didn't have any EC-1118 on hand, hopefully this won't make a difference in the quick fermentation and clearing time as the wifey and I are looking forward to this being ready in only 5 weeks.
Well I took a sample from the batch I made today, hasn't even been a full three weeks yet and this stuff is be-a-utiful. I can see many more of this being made in the immediate future. I'm gonna check the SG tomorrow and if it's low enough I'll be racking to start clearing. Already have plans to start a 5 gallon batch the beginning of march.
Instead of adding the honey/sulphites step could I just leave this in the primary longer, then prime with corn sugar and bottle? I usually dont like to change the recipe but I dont have the Sulphites or campden tabs and no LHBS. Also how about D-47 or Montrachet yeast? (I just ordered some brewig stuff before I saw this recipe, darn it!)
The sulphites and sorbate step stabilize the mead to prevent renewed fermentation and then adding the additional honey makes a sweet mead. If you will to make a dry sparkling mead you could do as you propose and prime before bottling without stabilization.
I think D-47 is an excellent yeast for mead. Montrachet should work fine also.
Just racked my batch of quick grape mead into a secondary, on top of potassium sorbate, campden tablet, and honey. Took a sample while doing so and it was very yummy. I also dropped the sample from the hydrometer into a half full glass of apfelwein on accident, but it tasted freakin awesome...definitely some grape-apfelwein-mead experimenting coming up in the future. grapefelmead anyone?
The sulphites and sorbate step stabilize the mead to prevent renewed fermentation and then adding the additional honey makes a sweet mead. If you will to make a dry sparkling mead you could do as you propose and prime before bottling without stabilization.
I think D-47 is an excellent yeast for mead. Montrachet should work fine also.
Craig
Thanks Craig!
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Here is what I have recently brewed...
Sparkling Niagara Wine, Raspberry Cyser, 6 row and Hallertau SmaSh Lager (All grain beer #1!), Brown Ale, Cascade, Amarillo, and Willamette IPA, Belgian Dark Strong Ale, High OG Oaked Bastard knockoff...
I just made a batch last night and my airlock is pretty much full! Give yourself some head space - especially if you use EC-1118. I guess you could probably short yourself a couple cups of water, and then top off in a week or so when the major activity ceases...
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Originally Posted by Al Bundy
Oh mighty one in heaven, who created mountains, the sea, and beer...
I made 5 gallons of this back on december 16th. I was in the process of moving and left this it my old house in january so I didn't get a chance to rack it and back sweeten with more juice and honey. I went there this weekend to pick up some other stuff I left behind and decided to bottle it, got 26 bottles . Popped a bottle open last night to get a feel for it. It has a very nice nose and pleasant taste. However I feel it is extremely dry, I don't know if it's the acidity of the Welche's but man it's like cotton mouth city. I'll let the other bottles sit for a while before I pop open another one.
. Popped a bottle open last night to get a feel for it. It has a very nice nose and pleasant taste. However I feel it is extremely dry, I don't know if it's the acidity of the Welche's but man it's like cotton mouth city. I'll let the other bottles sit for a while before I pop open another one.
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