Had a few questions. I made a methomel yesterday using 9# of honey and 3 gallons of water,giving me about 3.5 gal and my og reading was 1.09. Didnt boil but did steep the vanilla and ginger for about 30-40 min to pasturize the must. I aerated well and hydrated 1pack 05 ale yeast. I did add nutrient and energizer while heating also and some gypsum and a tiny pinch of cacl2/calcium carbonate.Used spring water also. Thats about it as far as the recipe.
Today its chewing away right now activley,I just added some more energizer and was wondering if I should aerate it some more,or is it bad to do while it is active? Because with beer and beer yeast ,I believe your not suppose to add oxygen to it if its already going,unless your making a starter? Not shure if doing that would impact a mead negativley.
Also I didnt add any acid,so could I still add some(like lime juice?)- I dont have any acid blend, or would that be unnessasary with beer yeast or is the ph not acidic enough-I thought some brewing salts would lower the ph some intially but played it safe using a small amount when I steeped it origionally. Or is it too late to think about adding any kind of acid? Thanks for any imput or suggestion.
By the way I was inspired to do ginger,vannilla because I really like my honey ale I made and I also like oaky/vannilla qualities in some of my beers Ive made.I really liked my ginger beer also which I made with a smaller amount of honey,so I thought it would be fitting to incorporate some for my first batch.If it turns out subtle thats ok, I really should be doing straight honey probably for my first,but I couldnt resist. Think it was my favorate kombucha combination also so that has something to do with it too.
Today its chewing away right now activley,I just added some more energizer and was wondering if I should aerate it some more,or is it bad to do while it is active? Because with beer and beer yeast ,I believe your not suppose to add oxygen to it if its already going,unless your making a starter? Not shure if doing that would impact a mead negativley.
Also I didnt add any acid,so could I still add some(like lime juice?)- I dont have any acid blend, or would that be unnessasary with beer yeast or is the ph not acidic enough-I thought some brewing salts would lower the ph some intially but played it safe using a small amount when I steeped it origionally. Or is it too late to think about adding any kind of acid? Thanks for any imput or suggestion.
By the way I was inspired to do ginger,vannilla because I really like my honey ale I made and I also like oaky/vannilla qualities in some of my beers Ive made.I really liked my ginger beer also which I made with a smaller amount of honey,so I thought it would be fitting to incorporate some for my first batch.If it turns out subtle thats ok, I really should be doing straight honey probably for my first,but I couldnt resist. Think it was my favorate kombucha combination also so that has something to do with it too.