thorson138
Well-Known Member
This 5 gallon batch of mead I'm working on I started on 8-27-09. I didn't take a hydrometer reading when I first started the must. I did however find online a way of calculating my OG considering the ingredients I have used.
Here is what I put together:
20lbs raw wildflower local honey(delicious!!)
4 gallons drinking water
1 pack lavlin D47 yeast
1 tsp yeast energizer (day 1)
1 tsp yeast energizer (day 4)
1 tsp yaest nergizer (day 8)
When I mixed the must I aerated vigorously by hand for 10-15 minutes.
I then pitched the yeast.
The next morning the mead was well into fermentation bubbling at a steady pace. I assume all is well.
On the 4th day I opened the fermentation bucket, added another tsp energizer, stirred the mead and re-covered.
On the 8th day I again opened the mead and added another tsp of energizer to the mead. I assume all is well... Still bubbling along.
I have been smelling around the airlock to see if the sweetness is dryin up at all. I don't know if this is an indication of progress, but it's what I do. hmhmhm
I noticed yesterday (9-7-09) the smell from the airlock was not quite as sweet as it has previously been.
The temperature where this mead is fermenting is at a fairly constant temp of 70*-72*f.
Any comments, suggestions, experiences with similar recipes??? This is a question for you... My calculations tell me my OG would have been around 1.170!! I want this mead to finish off sweet, but I don't want it to taste like syrup or straight honey out of the jar. I want it to be pretty sweet but not so sweet a couple bottles betwwen 5-6 people would make everyone sick.hmhmhm. Let me know what your experinces have been with this much honey and D47 yeast and sna. Thanks all!
Here is what I put together:
20lbs raw wildflower local honey(delicious!!)
4 gallons drinking water
1 pack lavlin D47 yeast
1 tsp yeast energizer (day 1)
1 tsp yeast energizer (day 4)
1 tsp yaest nergizer (day 8)
When I mixed the must I aerated vigorously by hand for 10-15 minutes.
I then pitched the yeast.
The next morning the mead was well into fermentation bubbling at a steady pace. I assume all is well.
On the 4th day I opened the fermentation bucket, added another tsp energizer, stirred the mead and re-covered.
On the 8th day I again opened the mead and added another tsp of energizer to the mead. I assume all is well... Still bubbling along.
I have been smelling around the airlock to see if the sweetness is dryin up at all. I don't know if this is an indication of progress, but it's what I do. hmhmhm
I noticed yesterday (9-7-09) the smell from the airlock was not quite as sweet as it has previously been.
The temperature where this mead is fermenting is at a fairly constant temp of 70*-72*f.
Any comments, suggestions, experiences with similar recipes??? This is a question for you... My calculations tell me my OG would have been around 1.170!! I want this mead to finish off sweet, but I don't want it to taste like syrup or straight honey out of the jar. I want it to be pretty sweet but not so sweet a couple bottles betwwen 5-6 people would make everyone sick.hmhmhm. Let me know what your experinces have been with this much honey and D47 yeast and sna. Thanks all!