Hello all, first I'm just going to go ahead and apologize for the length on this post...
I would love some advice on this first mead I am going to be attempting... I am attempting to make a well balanced Traditional Mead... After reading many of the threads it seems that most favor not heating the honey initially... Here is the recipe I was going to use
15 lbs orange blossom honey
5 gallons spring water
2 teaspoon yeast nutrient (came in little plastic ziploc from home brew store, urea and diammoniun phosphate in parenthesis)
2 teaspoon yeast energizer (also in ziploc)
1 or 2 packages of Red Star Cote des blancs yeast
Originally was going to heat 2 gallons water to 170 Fahrenheit and add the honey allowing it to pasteurize at 160 for 10 minutes then adding to 3 gallons water in fermenter... Seems like I might just mix all 5 gallons of water with honey in sanitized bucket and transfer to my 6.5 gallon fermenter with plenty of aeration from stirring/dumping it in through funnel. (plan to ferment in apartment with thermostat at 70 degrees)
Next planned to rehydrate yeast before pitching First question. Some threads have suggested two packets others just one? What would u suggest for this traditional mead given yeast type and recipe?
Next question some have suggested adding nutrient and energizer in consecutive days or every other day increments apprx 1/2 tsp a day of each... Should I do this or all at once, should I use more than 2 teaspoon of each or less?
Next question many have suggested aeration during the first few days of primary fermentation... Like once a day, give it a good mixing/shake? For the first 3 days or so? Possibly while mixing in nutrients and energizer in the consecutive day addition technique?
Next I plan to rack to a secondary fermenter once most of the bubbling in airlock ceases in apprx a month... Should I do this sooner? Once Certain hydrometer readings steady?
And finally once racked should I continue racking every couple months until it clears and sediment ceases before bottling or just leave it alone for 6 months?...
Thank you in advance for all your input and advice...
Side note: I do plan on also making a dry batch(12lbs) and sweet batch(18lbs) over the next month... Couldn't pass up the Dutch gold deal on 60lbs of orange blossom honey... Any suggestions for those would be welcomed as well... Possibly a sweet melomel. Cherries seem popular?
Thank you again
-Munsoned
I would love some advice on this first mead I am going to be attempting... I am attempting to make a well balanced Traditional Mead... After reading many of the threads it seems that most favor not heating the honey initially... Here is the recipe I was going to use
15 lbs orange blossom honey
5 gallons spring water
2 teaspoon yeast nutrient (came in little plastic ziploc from home brew store, urea and diammoniun phosphate in parenthesis)
2 teaspoon yeast energizer (also in ziploc)
1 or 2 packages of Red Star Cote des blancs yeast
Originally was going to heat 2 gallons water to 170 Fahrenheit and add the honey allowing it to pasteurize at 160 for 10 minutes then adding to 3 gallons water in fermenter... Seems like I might just mix all 5 gallons of water with honey in sanitized bucket and transfer to my 6.5 gallon fermenter with plenty of aeration from stirring/dumping it in through funnel. (plan to ferment in apartment with thermostat at 70 degrees)
Next planned to rehydrate yeast before pitching First question. Some threads have suggested two packets others just one? What would u suggest for this traditional mead given yeast type and recipe?
Next question some have suggested adding nutrient and energizer in consecutive days or every other day increments apprx 1/2 tsp a day of each... Should I do this or all at once, should I use more than 2 teaspoon of each or less?
Next question many have suggested aeration during the first few days of primary fermentation... Like once a day, give it a good mixing/shake? For the first 3 days or so? Possibly while mixing in nutrients and energizer in the consecutive day addition technique?
Next I plan to rack to a secondary fermenter once most of the bubbling in airlock ceases in apprx a month... Should I do this sooner? Once Certain hydrometer readings steady?
And finally once racked should I continue racking every couple months until it clears and sediment ceases before bottling or just leave it alone for 6 months?...
Thank you in advance for all your input and advice...
Side note: I do plan on also making a dry batch(12lbs) and sweet batch(18lbs) over the next month... Couldn't pass up the Dutch gold deal on 60lbs of orange blossom honey... Any suggestions for those would be welcomed as well... Possibly a sweet melomel. Cherries seem popular?
Thank you again
-Munsoned