I finally started my first batch of mead. I have been talking about learning to make beer/wine over the last few years and finally took the plunge.
I am stationed in the Azores and when I found out of the Portuguese that work with me, husband is one of the largest bee keepers on the island, it was a easy decision. He has 90 stands of bees all over the island and is currently sitting on 200kg of honey from this season. The honey is fairly dark and made from the wild flowers that cover the island. Mostly hydrangeas since they cover the island.
I decided to keep my first batch pretty simple.
15lbs of local Azorean honey.
4 gal of local spring water.
Lalvin D47 yeast.
I also used energizer and nutrients for the yeast.
I ended up with an OG 1.09
Made a few mistakes, like not having cold water ready to cool the must, so I had to wait till this morning to pitch the yeast. But I can say the yeast is going crazy after 10 hours when I checked it after work. I also was nervous when I realized D47s temp max was around 70F, but then didn't realize the house has cooled down to the mid 60s this fall already.
I think the hardest thing is going to be the wait for this to be finished. I am ready to start my next batch. I think I will place a order with Midwest later tonight to get stuff to start a few 1 gal experimentals.
I would like to try a burnt mead and one using the local wild yeast here, to make a pure mead just from this island. Since my landlord produces about 600-700L of wine behind my house every year, I could end up picking up something from his wine instead of something really local.
I am stationed in the Azores and when I found out of the Portuguese that work with me, husband is one of the largest bee keepers on the island, it was a easy decision. He has 90 stands of bees all over the island and is currently sitting on 200kg of honey from this season. The honey is fairly dark and made from the wild flowers that cover the island. Mostly hydrangeas since they cover the island.
I decided to keep my first batch pretty simple.
15lbs of local Azorean honey.
4 gal of local spring water.
Lalvin D47 yeast.
I also used energizer and nutrients for the yeast.
I ended up with an OG 1.09
Made a few mistakes, like not having cold water ready to cool the must, so I had to wait till this morning to pitch the yeast. But I can say the yeast is going crazy after 10 hours when I checked it after work. I also was nervous when I realized D47s temp max was around 70F, but then didn't realize the house has cooled down to the mid 60s this fall already.
I think the hardest thing is going to be the wait for this to be finished. I am ready to start my next batch. I think I will place a order with Midwest later tonight to get stuff to start a few 1 gal experimentals.
I would like to try a burnt mead and one using the local wild yeast here, to make a pure mead just from this island. Since my landlord produces about 600-700L of wine behind my house every year, I could end up picking up something from his wine instead of something really local.