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Old 10-08-2012, 02:41 PM   #211
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Just read through this whole thread... I'm going to make this for my first mead, I'm hoping SWMBO will like this. I've given her some commercial meads before that she really liked so I'm thinking this will be up her alley.

My main question is how important is fermentation temperature control for this? I have a temp controlled ferm chamber that I use for 5 gallon beer batches, but if i can get away with it I'd rather just leave this is our pantry where the air temp is a pretty constant 75F. Are off-flavors as big of a concern with this mead as they would be with a beer?

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Old 10-24-2012, 04:43 PM   #212
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With EC-1118 you will have no temperature issues.

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Old 11-01-2012, 02:22 PM   #213
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So I just started this recipe last night and tried to mix the honey in the grape juice before putting it my in 1 gallon car boy but it seems that all if not a large majority of the honey has settled on the bottom. Is this normal/ what should I do to residents the honey? This is only my 2nd mead and I didn't have this problem with the jaom. Thanks guys!

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Old 11-01-2012, 05:59 PM   #214
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You won't be having any issues. I didn't see it with mine, but have seen it in JAOM and the fermentation will plow straight through it. My friends 3 gallon batch of JAOM was a half and half mixture of water and honey and is now totally clear after primary fermentation.

I do wonder how this affects aeration, but everything should be okay.

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Old 11-03-2012, 01:44 AM   #215
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Yup, you were right. Honey is no longer settled on the bottom. On the other note, had to put a blow off tube...this bad boy is fermenting like crazy!

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Old 11-12-2012, 03:53 AM   #216
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i will be making a batch of this soon. i cant wait

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Old 11-24-2012, 05:58 AM   #217
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So, I made a gallon of this about a year ago. I couldnt stand it when I bottled it. It was hot with alcohol, not good tasting at all. I opened a bottle tonight, holy crap. It's awesome. I can actually taste the honey I used in it. I will be making this again and again!

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Old 12-03-2012, 11:22 PM   #218
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I made a 1 gallon batch of this back in April. I didn't back sweeten or anything just added the original ingredients and let it go. I'm far from a mead connoisseur but it was drinkable. I'll leave a bottle or two to age further.



This was made from Welschs and New Zealand Clove honey

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Old 12-07-2012, 01:50 AM   #219
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Default Can you age with dead yeast?


I reached terminal gravity yesterday with my Joe's Quick Grape Pyment and in my haste decided to rack onto K sorbate and Camden. Will this be able to be aged or will the fact that the yeast are no longer operative keep this from mellowing out and maturing? It has only been about 10 days since pitch. Also I plan to backsweeten.

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Old 12-14-2012, 12:50 AM   #220
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Just made up a batch of this today. This is only my 2nd time to brew an alcoholic beverage. I started a JAOM about 2 weeks ago that's bubbling away.

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