TheShadowfox
Well-Known Member
Hey everyone. I'm new to the forums but I hope to change that soon.
This is my first major brew. I've done mostly very simple wines to get the hang out of fermenting. I've done a lot of research and study about the process but nothing beats experience, and that's why I'm here to meet all of you.
I started a 6 gallon batch of vanilla mead last night. I've been going by this recipe here: http://www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=19&Itemid=459
I started off by sterilizing everything in a potent bleach blend. I filled my 6 gallon carboy with hot water and bleach, let it sit for about 10 minutes and then bathed ALL my tools and components for this endeavor. I made sure to thoroughly clean everything afterwards of bleach and then proceeded with the rest of the process.
My ingredients for this entire endeavor are as follows:
25lbs dark honey
2 Madagascar vanilla beans
30 allspice
30 cloves
2 1/2 sticks of cinnamon (all spices crushed and free in the must)
6 oz frozen Orange Juide Concentrate (pulp free) for citric acid
6 oz frozen Apple Juice Concentrate for malic acid
(I couldn't find 6 oz concentrate containers so I just put half of each in)
5 gallons water (spring water)
Lalvin EC-1118 champagne yeast
I first put in 2 gallons of water before 1 gallon (12 lbs) of honey in to kind of thin it out to prevent it from staying at the bottom. The three gallons of liquid sloshed around in there for a while before I ground all the seasonings and out them in too. I added another pound of honey, then the concentrates, and then the rest of the water. I topped that off with the bung and that was it!
I may be getting oak cubes for this later but we will see how it goes. Wish me luck everyone!
This is my first major brew. I've done mostly very simple wines to get the hang out of fermenting. I've done a lot of research and study about the process but nothing beats experience, and that's why I'm here to meet all of you.
I started a 6 gallon batch of vanilla mead last night. I've been going by this recipe here: http://www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=19&Itemid=459
I started off by sterilizing everything in a potent bleach blend. I filled my 6 gallon carboy with hot water and bleach, let it sit for about 10 minutes and then bathed ALL my tools and components for this endeavor. I made sure to thoroughly clean everything afterwards of bleach and then proceeded with the rest of the process.
My ingredients for this entire endeavor are as follows:
25lbs dark honey
2 Madagascar vanilla beans
30 allspice
30 cloves
2 1/2 sticks of cinnamon (all spices crushed and free in the must)
6 oz frozen Orange Juide Concentrate (pulp free) for citric acid
6 oz frozen Apple Juice Concentrate for malic acid
(I couldn't find 6 oz concentrate containers so I just put half of each in)
5 gallons water (spring water)
Lalvin EC-1118 champagne yeast
I first put in 2 gallons of water before 1 gallon (12 lbs) of honey in to kind of thin it out to prevent it from staying at the bottom. The three gallons of liquid sloshed around in there for a while before I ground all the seasonings and out them in too. I added another pound of honey, then the concentrates, and then the rest of the water. I topped that off with the bung and that was it!
I may be getting oak cubes for this later but we will see how it goes. Wish me luck everyone!
