As soon as the almost done apfelwein drops clear (or I may pick up a brew bucket...) I want to start a mead. I'm thinking a ginger mead - it'll be my first time making mead...
I've done SOME research - but much of the information is scattered and there are varying opinions. I've gotten good advice on beer here, so I figured I'd turn here for mead advice as well.
I know NOT to boil the must, I don't want to sulphite (sp?) the must, so pasturize at 145 F for 30 minutes?
Skim or not? As I understand it, the "impurities" in the mead contain nutrients for the yeast - bee guts, wild yeast (killed by the pasturization I hope - unless it's good wild yeast..), beeswax...
I'd love a ginger mead - as I understand it that'll need to be something added in secondary due to the antiseptic qualities of ginger? Feel free to talk me out of ginger...
Also need to decide on a yeast.
I'll probably do a gallon batch of JAOM (considering doing a 5), Kinda tempted to do a gallon batch of "toss honey in with water - see what happens" batch (completely wild).
Discuss my (unfortunately sober) ramblings...
I've done SOME research - but much of the information is scattered and there are varying opinions. I've gotten good advice on beer here, so I figured I'd turn here for mead advice as well.
I know NOT to boil the must, I don't want to sulphite (sp?) the must, so pasturize at 145 F for 30 minutes?
Skim or not? As I understand it, the "impurities" in the mead contain nutrients for the yeast - bee guts, wild yeast (killed by the pasturization I hope - unless it's good wild yeast..), beeswax...
I'd love a ginger mead - as I understand it that'll need to be something added in secondary due to the antiseptic qualities of ginger? Feel free to talk me out of ginger...
Also need to decide on a yeast.
I'll probably do a gallon batch of JAOM (considering doing a 5), Kinda tempted to do a gallon batch of "toss honey in with water - see what happens" batch (completely wild).
Discuss my (unfortunately sober) ramblings...