Jenks829
Well-Known Member
Hello All!
I plan on making a mead for my brother's wedding. He is of Welsh and Irish decent and his future wife is German and Welsh. He grew up in Philadelphia, Pa, she in Woodbury, Mn. Together they live in Phoenix, Az. Baring cold feet, they should be engaged by the end of this month. I was planning on making a mead for them that exemplifies their nationalities, upbringing and future lives together. Here is my plan:
3 Gallon Batch
Spring Water from Pennsylvania (His Upbringing)
7.5 Pounds of Wildflower Honey from Minnesota (Her Upbrining)
2 Pounds of Desert Flower Honey (Shared Lives)
3 oz Ginger and Rose hips (Irish Influence)
Apricot Puree and Oak Chips (Welsh Influence)
Some type of German Yeast (German Influence)
I would anticipate the mead being in the primary fermenter for about 6 months or so with the ginger and rose hips, followed by a secondary fermentation for 6 to 8 weeks with the apricot puree and oak chips. If they have a one year engagement, that would leave about 3.5 months aging in the bottle before the wedding.
I've made two 1 gallon batches of mead in the past which I have enjoyed both. They were both ready to drink in about 4 months. Other than that, I've only brewed beer.
What does everyone say about my plan? Any recommendations/suggestions for the German yeast that can be used to ferment this? Or any other method to introduce a German influence into the mead would be welcomed.
Also, I do plan on using nutrient to help the fermentation along
I plan on making a mead for my brother's wedding. He is of Welsh and Irish decent and his future wife is German and Welsh. He grew up in Philadelphia, Pa, she in Woodbury, Mn. Together they live in Phoenix, Az. Baring cold feet, they should be engaged by the end of this month. I was planning on making a mead for them that exemplifies their nationalities, upbringing and future lives together. Here is my plan:
3 Gallon Batch
Spring Water from Pennsylvania (His Upbringing)
7.5 Pounds of Wildflower Honey from Minnesota (Her Upbrining)
2 Pounds of Desert Flower Honey (Shared Lives)
3 oz Ginger and Rose hips (Irish Influence)
Apricot Puree and Oak Chips (Welsh Influence)
Some type of German Yeast (German Influence)
I would anticipate the mead being in the primary fermenter for about 6 months or so with the ginger and rose hips, followed by a secondary fermentation for 6 to 8 weeks with the apricot puree and oak chips. If they have a one year engagement, that would leave about 3.5 months aging in the bottle before the wedding.
I've made two 1 gallon batches of mead in the past which I have enjoyed both. They were both ready to drink in about 4 months. Other than that, I've only brewed beer.
What does everyone say about my plan? Any recommendations/suggestions for the German yeast that can be used to ferment this? Or any other method to introduce a German influence into the mead would be welcomed.
Also, I do plan on using nutrient to help the fermentation along