I've got some awesome black tea flavored with Maple & Vanilla. 8 bags in 8 cups produces 1/2 gallon of normal strength tea. I was thinking of using 12-14 bags to brew a strong 1/2 gallon and use this to make a Vanilla Maple Mead with clover honey & Narbonne yeast by Lalvin. This will be my 4th mead, all 1-gallon batches.
I'm really interested in what it will take to get my mead drinkable faster. Thus far all my meads/melomels have been honey with 1-2 qts of high quality juice (pomegranate/cherry etc). I've used rehydrated D-47 yeast & 1-1.5 teaspoons DAP/nutrient at the beginning of fermentation.
After watching a recent episode of brewingtv featuring a master mead maker who talked about feeding the must nutrients of the course of days or weeks I'm going to change my approach a little bit & gradually add the nutrients over a period of time. I have pH strips, shouldn't the ph be between 4.5-5. Aside from minding the pH & feeding the nutrients over time, what else should I be doing?
Thus far I'm mostly happy with my meads as they are ready to drink at 9-18 months & are like drinking a decent white or blush wine.
What say ye about the recipe?
Any tips to improve my process?
Schlante,
Phillip
I'm really interested in what it will take to get my mead drinkable faster. Thus far all my meads/melomels have been honey with 1-2 qts of high quality juice (pomegranate/cherry etc). I've used rehydrated D-47 yeast & 1-1.5 teaspoons DAP/nutrient at the beginning of fermentation.
After watching a recent episode of brewingtv featuring a master mead maker who talked about feeding the must nutrients of the course of days or weeks I'm going to change my approach a little bit & gradually add the nutrients over a period of time. I have pH strips, shouldn't the ph be between 4.5-5. Aside from minding the pH & feeding the nutrients over time, what else should I be doing?
Thus far I'm mostly happy with my meads as they are ready to drink at 9-18 months & are like drinking a decent white or blush wine.
What say ye about the recipe?
Any tips to improve my process?
Schlante,
Phillip