Golddiggie
Well-Known Member
I posted this up over on the Got Mead? forums, but it's been several hours without any postings (and only two votes), so I figured I'd post here too...
I've been thinking about doing this for a while now, and am about ready to pull the trigger. I made a 21% mead almost a year ago (it's still aging) that is the base for my Mocha Madness MkII batch. I'm about to add the flavor elements to that, but don't expect to go to bottles for at least 6-12 months. But that's another thread...
I'm giving serious thought to making a 25% ABV mead. I know the White Labs WLP099 Super High Gravity yeast can go that far, if you treat it well (enough O2, pitching enough cells, etc.). I have the flasks and stirplate, as well as a pure O2 infusion system, and nutrient to add. So, technically, I could do it. I'm actually using that strain in a BIG [15.3% target] English barley wine that's fermenting in my basement (been there over a month and it's still going).
Points I have flipping thoughts on is batch size, and if I should make enough to age in an oak barrel, or not. If I don't go for the oak barrel aging, I'd make a 4 gallon batch. That would end up using about 21# of honey (already figured out the sugar percentage of it with my previous batch). IF I go with a 5.5 gallon batch (to have enough left to fill a 5 gallon oak barrel, and have a little left to top it off as needed), I'd end up using 30# of honey. I have 46# of honey on hand (balance of the 5 gallon bucket I picked up last year), so I'm ok there. I'd even have enough left for another batch of lower ABV mead. Either batch size, I'd start it off at a lower OG (less honey, reserving some of the water volume to get the honey to flow in better/easier), then add to it as it makes sense (if that can even be said in this context).
For the 4 gallon batch size, I'd end up using one of my 1/6 barrel sanke fermenters. For the 5.5-6 gallon size (need to see how much loss I should count on with a barrel) I'd end up using a 1/4 barrel sanke fermenter (could have a new pair coming via a trade).
So, am I totally off my rocker for thinking of doing this?? Should I just go for it, in the smaller batch size and use other methods for oaking it? Or should I suck it up and make the larger batch and get a barrel for when it's ready? It also appears that you can get smaller barrels, but I don't think anything under 5 gallon/20L would do a good job.
I will be getting two vials of WLP099 tomorrow, so I can make this at any point after that.
I've been thinking about doing this for a while now, and am about ready to pull the trigger. I made a 21% mead almost a year ago (it's still aging) that is the base for my Mocha Madness MkII batch. I'm about to add the flavor elements to that, but don't expect to go to bottles for at least 6-12 months. But that's another thread...
I'm giving serious thought to making a 25% ABV mead. I know the White Labs WLP099 Super High Gravity yeast can go that far, if you treat it well (enough O2, pitching enough cells, etc.). I have the flasks and stirplate, as well as a pure O2 infusion system, and nutrient to add. So, technically, I could do it. I'm actually using that strain in a BIG [15.3% target] English barley wine that's fermenting in my basement (been there over a month and it's still going).
Points I have flipping thoughts on is batch size, and if I should make enough to age in an oak barrel, or not. If I don't go for the oak barrel aging, I'd make a 4 gallon batch. That would end up using about 21# of honey (already figured out the sugar percentage of it with my previous batch). IF I go with a 5.5 gallon batch (to have enough left to fill a 5 gallon oak barrel, and have a little left to top it off as needed), I'd end up using 30# of honey. I have 46# of honey on hand (balance of the 5 gallon bucket I picked up last year), so I'm ok there. I'd even have enough left for another batch of lower ABV mead. Either batch size, I'd start it off at a lower OG (less honey, reserving some of the water volume to get the honey to flow in better/easier), then add to it as it makes sense (if that can even be said in this context).
For the 4 gallon batch size, I'd end up using one of my 1/6 barrel sanke fermenters. For the 5.5-6 gallon size (need to see how much loss I should count on with a barrel) I'd end up using a 1/4 barrel sanke fermenter (could have a new pair coming via a trade).
So, am I totally off my rocker for thinking of doing this?? Should I just go for it, in the smaller batch size and use other methods for oaking it? Or should I suck it up and make the larger batch and get a barrel for when it's ready? It also appears that you can get smaller barrels, but I don't think anything under 5 gallon/20L would do a good job.
I will be getting two vials of WLP099 tomorrow, so I can make this at any point after that.