SebastianS
Member
Evening everyone!
As many others I've seen post, I'm also a first timer starting down the mead making path. I've made the decision to ferment a 5 gallon batch. There are just a few things I'd like to run by you folks.
I'd like to go as all natural as possible. There's been plenty of videos I've seen of people not using any nutrient or energizer whatsoever, and having great results. Personally, I'd like to use bee pollen as a nutrient to keep the yeast happy and healthy. There's a video of a bee keeper from Michigan who uses just that as nutrient(approximately 1 cup for a 5 gallon batch) and he says it adds a bit more flavour to the mead to. I've emailed me personally and he says it's the only way he does it, and that it's worked every time. I just thought I'd see what you guys think of said method? Have any of you prepared mead this way?
Next up is royal jelly. Jam packed with loads of nutritional content, it's even healthier than bee pollen. Has anyone used royal jelly? Alongside bee pollen or just on its own? I'm considering looking into this as an additive, but I most likely will just go with bee pollen. I've done a lot of research into mead making this past month and have yet to find anything on the use of royal jelly.
And lastly, honey. A lot of people use Wildflower honey. However, a friend of mine suggested I actually stay away from it, as it can leave a burnt rubbery smell once the mead is all finished. Has this happened to anyone else? I've only heard this from him, and think it might've been a poor quality honey, and not a common problem. Either way I plan on using Summer Blossom(a mix of clover and summer floral) if this Wildflower issue has been experienced by others.
I believe that's it. Everything else is all very straight forward. I'll use a food grade plastic fermenting pail for the primary before racking it into a glass carboy, and use all the necessary equipment of course. I'll be using Lalvin's 71b-1122, I feel that's prefect for my taste. Oh, one last question. I recently tried Buckwheat honey. Robust, and is all 'round great. Who here has made a Buckwheat mead? How was that turned out? I think I'd like to try a little 1 gallon batch of that.
As many others I've seen post, I'm also a first timer starting down the mead making path. I've made the decision to ferment a 5 gallon batch. There are just a few things I'd like to run by you folks.
I'd like to go as all natural as possible. There's been plenty of videos I've seen of people not using any nutrient or energizer whatsoever, and having great results. Personally, I'd like to use bee pollen as a nutrient to keep the yeast happy and healthy. There's a video of a bee keeper from Michigan who uses just that as nutrient(approximately 1 cup for a 5 gallon batch) and he says it adds a bit more flavour to the mead to. I've emailed me personally and he says it's the only way he does it, and that it's worked every time. I just thought I'd see what you guys think of said method? Have any of you prepared mead this way?
Next up is royal jelly. Jam packed with loads of nutritional content, it's even healthier than bee pollen. Has anyone used royal jelly? Alongside bee pollen or just on its own? I'm considering looking into this as an additive, but I most likely will just go with bee pollen. I've done a lot of research into mead making this past month and have yet to find anything on the use of royal jelly.
And lastly, honey. A lot of people use Wildflower honey. However, a friend of mine suggested I actually stay away from it, as it can leave a burnt rubbery smell once the mead is all finished. Has this happened to anyone else? I've only heard this from him, and think it might've been a poor quality honey, and not a common problem. Either way I plan on using Summer Blossom(a mix of clover and summer floral) if this Wildflower issue has been experienced by others.
I believe that's it. Everything else is all very straight forward. I'll use a food grade plastic fermenting pail for the primary before racking it into a glass carboy, and use all the necessary equipment of course. I'll be using Lalvin's 71b-1122, I feel that's prefect for my taste. Oh, one last question. I recently tried Buckwheat honey. Robust, and is all 'round great. Who here has made a Buckwheat mead? How was that turned out? I think I'd like to try a little 1 gallon batch of that.