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Old 04-30-2014, 02:42 AM   #171
Headybrew
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OK, I bottled this on 2014-04-27.
I couldn't wait any longer. It's tasty!
I'll let it age in the bottles and crack one open now 'n' then to see how it ages...
It clarified fairly well, though it could be slightly better.
Should it taste better warm than cold? Because I think it does, maybe.

I'm thinking about starting a new batch of a different recipe soon. But this was an excellent first attempt.

Thanks to all who have given so much good information in this forum!


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Originally Posted by Headybrew View Post
Hi,

I'm a cider fan, but this is my first meade.
I started a batch of this on 11/15/2013 using D-47 yeast, oh, and 4 clementines instead of the orange. I'm racking to secondary today and it tastes fantastic, even though it is only 2 months old. Now I'm wishing I made a bigger batch.

Yeast: Lalvin ICV D-47
Batch Size: 2 gallons

Gravity:
2013-11-15 1.108 orig
2014-01-04 1.012 racked to secondary @ 50 days
Gravity drop 0.096
ABV est. 13.5% (which is about what I expected from D47)
Taste: Moderately sweet, fruity, mildly spicy, yummy.

So how long should I wait before bottling this? I almost want to just bottle it right away...

Thanks everyone for the great info in this thread, and Malkore for the recipe.
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Old 05-02-2014, 02:53 PM   #172
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Mine cleared up quite nicely, but I cheated. I used Super Kleer finings. I agree with you, it does taste better at room temp rather then cold.

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Old 06-16-2014, 03:48 AM   #173
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Default Head space in a bulk aging vessel?


I've racked to secondary, and stabilized with kmeta and sorbate. My plan is to let it bulk age in my carboy. It is already starting to clear, however I ended up with a fair bit of headspace, should I top it up or leave it be? What should I top it up with, if anything? OG of 1.135 FG of 1.009 and it is HOT!


Thank you!

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Old 06-21-2014, 09:53 AM   #174
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I want to make this but is there a sweet mead yeast with a wider temp range? I don't have a chamber so I have to just put it in a closet. It's around 70-76 degrees. And I how the must raises temp during fermentation. Any advice?


Sent from my iPhone using Home Brew

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Old 10-07-2014, 02:15 AM   #175
Headybrew
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Default My Malkore's vs. Redstone: A Side by Side Taste Test.


It's about 10 months after I first pitched the yeast. I racked to secondary @50 days (Could have done it sooner). I bottled at about 4 months.
It has been in the bottles for about 5 months now, and the flavor has mellowed somewhat.

I picked up a nice store-bought mead the other day, Redstone Meadery Traditional Mountain Honey Wine It is very good, and similar to my first attempt at Malkor's NSAOM, so I thought I'd do a side by side comparison.

The color and clarity is almost identical, a nice honey amber, and very clear. I couldn't tell them apart. As for aroma, the store-bought mead had a noticeably stronger pure honey fragrance, though both smelled delicious.

Now for the taste... As predicted by the aroma, the Redstone had a bit more of a honey flavor to it. And my Malkore's was a bit more orangy. I can't really taste the spices in mine... Maybe I can, but I may be mistaking a slightly higher alcohol content for spice. I think mine had a touch higher alcohol content, which is right in line with my 13.5% estimate. The Redstone says 12%.

They are extremely similar. Overall I think the Redstone's is a bit better than mine. But for my first attempt ever, I can't complain at all!

Oh, and at $18/750ml bottle, my Malkore's much less expensive and still ridiculously tasty.


Quote:
Originally Posted by Headybrew View Post
OK, I bottled this on 2014-04-27.
I couldn't wait any longer. It's tasty!
I'll let it age in the bottles and crack one open now 'n' then to see how it ages...
It clarified fairly well, though it could be slightly better.
Should it taste better warm than cold? Because I think it does, maybe.

I'm thinking about starting a new batch of a different recipe soon. But this was an excellent first attempt.

Thanks to all who have given so much good information in this forum!
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