Lime and Apple

Hi there,

I just started my first two batches of mead, which should be ~9% ABV.

I added 1 campden tablet / gallon of must, and pectic enzyme.
I will use a SNA and degass until 1/3 fermentation point.
After 24 hours in campden, I will add 2 packs of rehydrated Lavalin EC-1118 per 10 gallon batch, as well as the first dose of nutrients.
Nutrients being added: DAP and Fermaid-K.
Batch 1 - Apple & Lime (10 gallons):
~16 cups of apples, frozen + diced into 1 cm^2 cubes.
~16 Limes, rind removed and diced into 1 cm^2 cubes.
~16 lbs of raw wildflower honey (mostly goldenrod)

Batch 2 - JMAO(10 gallons):
~8 cinnamon sticks
~12 oranges, rind removed and diced into 1 cm^2 cubes.
~9 cloves
~400 raisins
~16 lbs of raw wildflower honey (mostly goldenrod)

After primary fermentation, I will blend some of Batch 1 into Batch 2

JMAO and Apple & Lime Blend:
-10 gallons of Batch 2
-4 gallons of Batch 1

Lime Apple:
-6 gallons of Batch 2


I used straight up cold tap water, no boiling or anything like that...

I'm thinking of adding raw ginger to the secondary for the Apple Lime Mead, but I don't want to mess things up by over-complicating the recipe...

Any advice as to whether I should advance with this idea?

SG of apple & Lime 0.995 @ 64

Have you tasted a sample yet. How is it?

turvis said:

Have you tasted a sample yet. How is it?

Click to expand...

Much better than expected...

The ethanol was very subtle, despite being ~9%ABV...

Very smooth. The honey flavor/aroma was less pronounced than I had expected. Very light and inoffensive. It had vanilla-like tones to it.

The apple & lime as not very detectable, I would significantly increase the #/gallon ratio. I'd probably start by quadrupling the amount I used.