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Old 03-26-2012, 10:25 AM   #41
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Does this mead need to be stirred any to degass? I just got a 5 gallon batch started! Thanks so much for the recipe!

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Old 03-26-2012, 04:11 PM   #42
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Quote:
Originally Posted by Bigbeavk
Does this mead need to be stirred any to degass? I just got a 5 gallon batch started! Thanks so much for the recipe!
I don't know what the op did, but I degassed 2x a day for the first three days and then once a day through the 7th day as well as providing SNA.

Mine went completely dry and ended at .999 after 12 days. I racked to secondary and put a co2 blanket on it for bulk aging.
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Old 03-27-2012, 11:10 PM   #43
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Thanks Jukas! I pm'd him and he did indeed stir a few times a day the first week and maybe some in following week or so.

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Old 05-19-2012, 11:44 PM   #44
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Made a 3 gallon batch today, no real issues to report. Subbed raspberry honey that LHBS had plenty of. Seems to be a straight forward recipe.

raspberry-melomel.jpg  
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Old 07-13-2012, 08:21 PM   #45
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My raspberries have pretty much lost most of their color should I rack them out of the mead or wait for primary fermentation to complete first. This is my first mead I would assume just let the primary finish but I wanted to be sure.

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Old 07-13-2012, 08:31 PM   #46
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My raspberries have pretty much lost most of their color should I rack them out of the mead or wait for primary fermentation to complete first. This is my first mead I would assume just let the primary finish but I wanted to be sure.
It shouldn't matter, just keep punching the cap down into the liquid if you don't rack for a bit.
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Old 08-07-2012, 04:25 AM   #47
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I'm from AZ and had to check this out when I saw the name. I've only made a few batches of cider, but I may give this or JOAM a try. Where do you get decent priced honey in AZ?

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Old 08-07-2012, 05:08 AM   #48
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I've been ordering bulk honey from Miller's in California. Even with shipping, it turns out to be a pretty decent price per pound for quality honey.

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Old 08-07-2012, 11:38 PM   #49
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How would you describe the finished product and how long do you have to age it? Never had a melamel. I'm a cider guy. Deciding if I want to try this or joam.

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Old 08-12-2012, 03:21 AM   #50
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I made this recipe a year ago. The yeast stalled out at ~1.010, so I didn't sorbate and backsweeten. Well it looks like the yeast fermented a little bit in the bottle -- not blowing any corks, thankfully. I cracked a bottle last night, and it was lightly carbonated, and AMAZING. It was tasty right out of the gate, but a year's aging and the light carb, it was super good.

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Primary: Spiced Apfelwein, Banana, Habanero Mead, Mango Wine, White grape-Raspberry

Secondary: Apfelwein, Choco-cherry Mead, Plum Mead, Blueberry-Vanilla Mead, Mixed berry wine+mead, Cherry Wine

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