The 1 gallon batch I made in february only lasted a week once bottled...I started another 1 gallon batch this week, hopefully will be able to do a five gallon batch sometime this month. Everyone who's tasted this loves it; it's not too sweet, not too dry, has a nice grape taste too it and gets you really derunkerd really kewick. A glass of this followed by a glass of apfelwein will set you down for the night...or get your swmbo to do wild and crazy things The batch I just made I only used 1.5 pounds of honey with 1 gallon juice/water mixture. The abv will only be 10% instead of 18%, I'm gonna see how the texture/taste differs.
Quote:
Originally Posted by juvinious
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.
I believe the racking onto juice/honey as well as the campden and sorbates is a crucial part to making this a quick mead. It makes it very good, and very drinkable, very quickly.
I just made this today in a two gallon bucket. I told my cousin I was not sure if the final must was one gallon but I know it's close. He informed me that mead is not supposed to have head space when fermenting. My first mead was made in the same bucket and fermented normally(it's degassing in a Carlo Rossi jug before I age it in bottles for 3 months). Pitched yeast at 6 and no activity 3 hours later. Should I buy another 64oz of grape juice and 3# of honey and make this a two gallon batch? Or should I just chill out and drink a beer?
Last edited by brewdude76; 04-08-2009 at 01:58 AM.
I just made this today in a two gallon bucket. I told my cousin I was not sure if the final must was one gallon but I know it's close. He informed me that mead is not supposed to have head space when fermenting. My first mead was made in the same bucket and fermented normally(it's degassing in a Carlo Rossi jug before I age it in bottles for 3 months). Pitched yeast at 6 and no activity 3 hours later. Should I buy another 64oz of grape juice and 3# of honey and make this a two gallon batch? Or should I just chill out and drink a beer?
yes, chill out and drink a beer -- or two....
__________________
Quote:
Originally Posted by Al Bundy
Oh mighty one in heaven, who created mountains, the sea, and beer...
While drinking your beer, answer these questions: What kind of yeast did you use? Did you make sure the grape juice didn't have any preservatives? These are the only two things that could muck up this recipe, although the only yeast that wouldn't work well with this would be bread yeast as it would die out too quickly...but definitely a high alcohol yeast is recommended. Preservatives in juice would kill it. If you're okay on both of those points, give the juice a shakin and let it be; it should bubble up in no time.
I used EC-1118 and followed the recipe like it said. I cleaned and sanitized everything. 24 hours later, it is only bubbling occasionally. If fermentation does not pick up by tomorrow morning, I am going to double the recipe to fill the rest of the bucket and pitch re-hydrated EC-1118. Unless someone thinks that is a bad idea...
Doubling a recipe as good is this can't possibly be a bad idea, as long as you're careful about oxidation and sanitation and whatnot. I'm planning on making a 5 gallon batch of this by the end of the month.
Has anyone tried using white grape juice with this recipe? I want to make it but have more of a fan base for whites rather then reds.....got a great deal on organic grape juice...was courious to know if anyone else had experience with white???
thanks
anthony
White grape juice should work, though it may not clear as quickly. Be sure you're using grape juice, not grape juice cocktail as these have a lot of extra things you don't want. A good general rule is to avoid juices with anything other than juice, water, and vitamins(no preservatives). If you do make a white grape juice mead, let us know how quick the fermentation and clearing goes..I'd like to know.
The last 1 gallon batch I made with 1.5lb honey turned out just as good as every other batch, but wasn't quite as knock-you-on-your-ass strong as previous versions. If it was just slightly higher I think it would have been best. I'm hoping to make a 2 gallon batch tomorrow, gonna use 4 lbs honey with 128oz juice and top up with water. Hopefully it will end up right around 15%, right in between the two percentages I've made in the past...I'll report back my results, as usual.
[EDIT]Just checked, don't have any 1118 on hand so I'll be using K1-V1116.[/EDIT]
Just finished making my 2 gallon batch with 128oz grape juice(2x64oz) and 4.5lbs clover honey. The og was 1.100, which should yield right around 14% abv, pretty much what I was shooting for.
The batch I just made I only used 1.5 pounds of honey with 1 gallon juice/water mixture. The abv will only be 10% instead of 18%, I'm gonna see how the texture/taste differs.
. 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.
Linear Mode
