Hi all! I am new here, actually I belong to another wine forum, and was told I should come here for more in depth mead conversations and help.
I will just copy and paste my post regarding my mead batch yesterday.
This weekend I bottled my batch of (Australian Chardonnay from kit) and racked the Red Zin into the secondary, and decided to try my hand at Mead.
I thought I would run the recipe by you all and see what you all think.
I researched mead making well before I decided to make wine, and came up with this recipe, which technically is a Metheglyn.
18 lbs Clover Honey
4 Gallons water
2 teaspoons yeast nutrient
2 teaspoons yeast energizer
2 packets Lalvin EC1118 champaigne yeast
1 teaspoon tannn
3 2" sticks cinnamon simmered in one cup water for 30 minutes (sticks discarded before adding)
3 oz pure vanilla extract
It started perking nicely within five hours, and has a surprising molassas scent to it...smells fantastic thus far.
I am anticipating (hoping for) a rich sweeter wine with just a touch of cinnamon..... thinking it will be done in time to bottle and hand out for Christmas, with instructions to let age for a couple months before trying.
**It was suggested that I add more yeast nutrient at sg 1.040...which sounds reasonable.
See any other red flags on this recipe?
As of this AM (day 4) it is still "perking" actively.
Thanks in advance!
I will just copy and paste my post regarding my mead batch yesterday.
This weekend I bottled my batch of (Australian Chardonnay from kit) and racked the Red Zin into the secondary, and decided to try my hand at Mead.
I thought I would run the recipe by you all and see what you all think.
I researched mead making well before I decided to make wine, and came up with this recipe, which technically is a Metheglyn.
18 lbs Clover Honey
4 Gallons water
2 teaspoons yeast nutrient
2 teaspoons yeast energizer
2 packets Lalvin EC1118 champaigne yeast
1 teaspoon tannn
3 2" sticks cinnamon simmered in one cup water for 30 minutes (sticks discarded before adding)
3 oz pure vanilla extract
It started perking nicely within five hours, and has a surprising molassas scent to it...smells fantastic thus far.
I am anticipating (hoping for) a rich sweeter wine with just a touch of cinnamon..... thinking it will be done in time to bottle and hand out for Christmas, with instructions to let age for a couple months before trying.
**It was suggested that I add more yeast nutrient at sg 1.040...which sounds reasonable.
See any other red flags on this recipe?
As of this AM (day 4) it is still "perking" actively.
Thanks in advance!