voicelex
AllGrains.net
- Joined
- Dec 31, 2010
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Hello!
This will be my first mead and I would love some expert advice!
Important Info:
- I have searched for maple mead recipes but have not found too much consistent information.
- I love maple flavor (whether it be the maple/oak flavor in bourbon, rum or syrup!)
- I've been brewing beer for a about 9 months now.
- I found what seemed to be a successful recipe here(2nd post is what I'm using). Below is the important part;
- I have 3/4 of a gallon of organic grade B maple syrup and 10#s of honey.
I was thinking of turning it down to a 5 gallon batch, since I can only borrow a 6 gallon carboy for the initial fermentation, but can age in a 5 of my own.
Questions
1) Should I scale it down to a 5 gallon batch? If no; after racking a few times would it end up being about 5g? If yes; is there anything I should be wary of, besides my math skills?
2) I live in New England and have a basement that is around 65-75F. Is this ok for aging? I know the initial stage is ok to be a bit warmer, but I'm not sure about ageing. Also, does light affect mead after it is done fermenting? (curious about blue bottles)
3) Why do I find so few recipes for this?! It sounds awesome
4) What other advice can you wonderful gurus provide me? ^_^
Cheers and thank you so much!
This will be my first mead and I would love some expert advice!
Important Info:
- I have searched for maple mead recipes but have not found too much consistent information.
- I love maple flavor (whether it be the maple/oak flavor in bourbon, rum or syrup!)
- I've been brewing beer for a about 9 months now.
- I found what seemed to be a successful recipe here(2nd post is what I'm using). Below is the important part;
- I have 3/4 of a gallon of organic grade B maple syrup and 10#s of honey.
6 Gallon Batch
"4 Liters of Canadian Medium Maple Syrup (Bought it in Canada so it's Liters )
12 Pounds Clover Honey
2 Teaspoons Fermaid
Water to 6 gallons
Lalvin D254 - 24 Grams
Here is the procedure I used following the recommendation of Wrathwilde, one of the GotMead.Com regulars:
"The best way to get the maple flavor is to add 1/2 the maple syrup up front and 1/2 towards the end of fermentation with D47. This will ensure that most of the unfermented sugars come from the maple syrup. I've done batches both ways; all up front and staggered... the difference in taste is extreme. Staggered is the way to go. K1V will likely take the batch to dry; D47 will leave you residual sugars. I've had very good results with Lalvin's D254, available here, and it would be perfect for the recipe as stated. Same as method as stated for D47. D254 is also good for lees aging.
Here's what I'd do.
Mix 1/2 tsp Goferm in 120 ml of distilled water @ 110(f).
Rehydrate 2 packs of D254 when temp drops to 104(f).
Mix honey and 1/2 of the maple syrup with 4 gallons water.
Add 2 tsp Fermaid K and 1 tsp DAP at the end of the Yeast lag phase.
Stir violently to aerate twice a day (1st three days only) if you don't have an Oxygen or air pump system.
A primary bucket is preferred during the first three days, for stirring and blow off concerns.
At the end of the third day pour the must (using a sanitized funnel) into a 6 or 6.5 gallon glass carboy.
Add 1 1/2 tsp Fermaid K at the 1/3rd sugar break
Keep in a cool place during fermentation, D254 can run hot.
When your airlock drops to 1 blip every 15 seconds give
your batch a good stir to degas before adding the rest of the maple syrup. Then stir well again after adding maple syrup, being careful not to stir violently or you risk aerating your batch. Your airlock activity should pick up considerably within 6 hours.
When your airlock drops again to 1 blip every 15 seconds rack off into your secondary carboy. Stir weekly. When your fermentation stops completely (stable hydrometer readings) rack again and bulk age as long as you can stand. I consider 6 months a minimum"."
"4 Liters of Canadian Medium Maple Syrup (Bought it in Canada so it's Liters )
12 Pounds Clover Honey
2 Teaspoons Fermaid
Water to 6 gallons
Lalvin D254 - 24 Grams
Here is the procedure I used following the recommendation of Wrathwilde, one of the GotMead.Com regulars:
"The best way to get the maple flavor is to add 1/2 the maple syrup up front and 1/2 towards the end of fermentation with D47. This will ensure that most of the unfermented sugars come from the maple syrup. I've done batches both ways; all up front and staggered... the difference in taste is extreme. Staggered is the way to go. K1V will likely take the batch to dry; D47 will leave you residual sugars. I've had very good results with Lalvin's D254, available here, and it would be perfect for the recipe as stated. Same as method as stated for D47. D254 is also good for lees aging.
Here's what I'd do.
Mix 1/2 tsp Goferm in 120 ml of distilled water @ 110(f).
Rehydrate 2 packs of D254 when temp drops to 104(f).
Mix honey and 1/2 of the maple syrup with 4 gallons water.
Add 2 tsp Fermaid K and 1 tsp DAP at the end of the Yeast lag phase.
Stir violently to aerate twice a day (1st three days only) if you don't have an Oxygen or air pump system.
A primary bucket is preferred during the first three days, for stirring and blow off concerns.
At the end of the third day pour the must (using a sanitized funnel) into a 6 or 6.5 gallon glass carboy.
Add 1 1/2 tsp Fermaid K at the 1/3rd sugar break
Keep in a cool place during fermentation, D254 can run hot.
When your airlock drops to 1 blip every 15 seconds give
your batch a good stir to degas before adding the rest of the maple syrup. Then stir well again after adding maple syrup, being careful not to stir violently or you risk aerating your batch. Your airlock activity should pick up considerably within 6 hours.
When your airlock drops again to 1 blip every 15 seconds rack off into your secondary carboy. Stir weekly. When your fermentation stops completely (stable hydrometer readings) rack again and bulk age as long as you can stand. I consider 6 months a minimum"."
I was thinking of turning it down to a 5 gallon batch, since I can only borrow a 6 gallon carboy for the initial fermentation, but can age in a 5 of my own.
Questions
1) Should I scale it down to a 5 gallon batch? If no; after racking a few times would it end up being about 5g? If yes; is there anything I should be wary of, besides my math skills?
2) I live in New England and have a basement that is around 65-75F. Is this ok for aging? I know the initial stage is ok to be a bit warmer, but I'm not sure about ageing. Also, does light affect mead after it is done fermenting? (curious about blue bottles)
3) Why do I find so few recipes for this?! It sounds awesome
4) What other advice can you wonderful gurus provide me? ^_^
Cheers and thank you so much!
