huesmann
Well-Known Member
Uh, it's HAWAII. Have you checked Costco? A 5lb bottle is $12 here on the mainland.
I'm paying around $4 a pound for good local honey
kevokie said:Hey, where you getting your honey at up there? I'm in Tulsa quite a bit and would like to find a source.
Jukas said:I want to make a 3 gallon batch of this, but would prefer it a bit on the dryer side than sweeter. I was thinking of bringing the honey down to 9 - 10# for a 3 gallon batch and was also thinking of something other than brewers yeast for the mead in order to try and take it a bit drier.
What's the consensus for alternate yeasts? D47? EC-1118?
I want to make a 3 gallon batch of this, but would prefer it a bit on the dryer side than sweeter. I was thinking of bringing the honey down to 9 - 10# for a 3 gallon batch and was also thinking of something other than brewers yeast for the mead in order to try and take it a bit drier.
What's the consensus for alternate yeasts? D47? EC-1118?
Both the 1118 and D47 will dry it out with the normal amount of honey. It will take much longer to age than if you use the bread yeast. I prefer the D47 because it will retains more of the citrus than the 1118.
Jukas said:My LHBS doesn't carry D47, nor do they normally stock any of the Wyeast Mead yeasts.
So my choices are either 71B, or EC-1118. The biggest difference I could find between the two is the total potential ABV for 14% (71B) vs 18% (EC-1118).
I'm leaning towards going with the 71B (and maybe making a 1g control batch exactly to recipe with bread yeast to compare) but I'd love to hear any feedback on those two yeasts for this mead.
Bigbeavk said:I was just playing it safe not knowing what to expect. Should I top off with some honey and water? Of course we wouldn't want to water it down any. lol
MacrosNZ said:I'm going to give this a go for the first time today. The guy at the brew store was a bit skeptical about using bread yeast. Ahh well..
Being a kiwi I'm going to try one that uses chinese gooseberries in it instead of oranges
asderferjerkel said:Hey guys, I started a batch of this just over 3 months ago, but it still looks kinda cloudy:
(JAOM on the right, batch of apfelwein started at the same time on the left)
What's the recommended course of action here? Leave it in the carboy until it clears (though I need to bottle it within a month since I'm moving out) or just bottle it now? It was fermenting at about 60F so I guess it might have been going pretty slowly. Thanks in advance!
I would let it sit as long as possible, it will clear. If it doesn't just stick it in the fridge for a couple of days and then bottle.
Anyone have a ballpark FG for this?
2brew1cup said:Mine is covered in a thin layer of mold and tests like you will die if you drink it..
I would let it sit as long as possible, it will clear. If it doesn't just stick it in the fridge for a couple of days and then bottle.
Thanks for the advice! I'll update in a few weeks if all goes well
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