VzRyder55
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- Oct 26, 2012
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Hello, I have just racked my very first mead batch ever. Hell this is my first brewing experience ever! Anyway here what i did and the time frame in which it has been done. I'd very very much appreciate an experienced critique. I have a couple ideas and realizations now but thanks in advance!!
On sept 21st I warmed 2 15 pound Costco honey jugs to the point where the honey becomes liquid ( personally I didn't want to boil anything and lose any nutrients, keep it natural if you will). I then added water to make the must. While it cooled I activated my yeast (which is good ol bread yeast). I poured the must into a 5 gallon Sparklets water drum added 1 liter of apple juice 2 lemons (quartered), 2 limes also quartered. A handful of raisens, approx 60. And 2 tea packets. Once all was in the jug I filled it the rest of the way up eith water and then pitched the yeast which was 4 packets. I topped it with an extra large ballon poked with holes for an airlock.
The reaction was astounding and it began to bubble vigorously within the fisrt day (I realize now WAY TOO MUCH YEAST). After about 3 weeks the bubbling subsided and my balloon deflated.
Today, Oct 26th, I racked the mead, as I siphoned it I filled up a glass to get a sample. It was extremely alcoholic, not much sweetness at all. A faint citrus flavor. The aroma from the jug was incredible!!!! I DEFINITLY know I used too much yeast. And, as I've read on posts, will add some sugar to the batch once I'm sure nothing will activate again. I'm actually very please with what I've made to this point. Especially going against every one who stresses the use of purified water and expensive honey. This 5 gallons was made with tap water, cheap honey and set me back about 20 bucks and with a bit of sugar, tastes amazing! Thanks in advance for ur help and info!
On sept 21st I warmed 2 15 pound Costco honey jugs to the point where the honey becomes liquid ( personally I didn't want to boil anything and lose any nutrients, keep it natural if you will). I then added water to make the must. While it cooled I activated my yeast (which is good ol bread yeast). I poured the must into a 5 gallon Sparklets water drum added 1 liter of apple juice 2 lemons (quartered), 2 limes also quartered. A handful of raisens, approx 60. And 2 tea packets. Once all was in the jug I filled it the rest of the way up eith water and then pitched the yeast which was 4 packets. I topped it with an extra large ballon poked with holes for an airlock.
The reaction was astounding and it began to bubble vigorously within the fisrt day (I realize now WAY TOO MUCH YEAST). After about 3 weeks the bubbling subsided and my balloon deflated.
Today, Oct 26th, I racked the mead, as I siphoned it I filled up a glass to get a sample. It was extremely alcoholic, not much sweetness at all. A faint citrus flavor. The aroma from the jug was incredible!!!! I DEFINITLY know I used too much yeast. And, as I've read on posts, will add some sugar to the batch once I'm sure nothing will activate again. I'm actually very please with what I've made to this point. Especially going against every one who stresses the use of purified water and expensive honey. This 5 gallons was made with tap water, cheap honey and set me back about 20 bucks and with a bit of sugar, tastes amazing! Thanks in advance for ur help and info!