Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > mead advice
Thread Tools
Old 04-14-2009, 01:04 AM   #1
Feedback Score: 0 reviews
Join Date: Apr 2009
Posts: 3
Default mead advice

Ok, I threw together some stuff for my first attempt at a melomel.

Wyeast #4184 Sweet Mead yeast
2 liter starter w/nutrients the day before.
10 lbs clover honey
48 oz fresh (and then frozen prior to boil) blackberries

I brought it all to a boil for a few minutes, chilled, racked it to my carboy on top of a 2 liter active starter, and added more Wyeast nutrients. I plugged in the pump, aerated for 30 minutes and added two oak spirals. OG was only 1.068.

The mead went to secondary today after a month. A hydrometer test gave me FG of .998 (about 9% abv) with no activity... zero bubbles on top. In tasting the sample, it's slightly sweet up front, the oak is a little smoother since my first hydro sample, and it finishes very dry. That alcoholic punch is gone that it had earlier too. It really tastes surprisingly good.

It doesn't look real clear in the carboy, but the hydro sample is crystal clear. I'll let it sit for a few weeks to see if it clears up any more and I think I'll bottle it up.

How long should I let it sit in the secondary? It really isn't bad at all right now.
How long should I wait after bottling before trying one? Patience isn't my strong suit.
Should I carbonate some, half, none?

Any/all opinions would be great. I know very little about meads.

Pudge is offline
Reply With Quote
Old 04-14-2009, 02:02 AM   #2
Feedback Score: 1 reviews
Poobah58's Avatar
Join Date: Jun 2007
Location: New Milford, CT
Posts: 2,236
Liked 63 Times on 56 Posts
Likes Given: 25


Well the first thing I have to say is DON'T BOIL THE HONEY! The second thing is DON'T EVER BOIL FRUIT!
OK, I got that out of my system. Boiling the honey drives off flavors. Boiling fruit sets the pectins (that's how you make jam) and causes pectin haze. At this point it may never clear. I suppose you could try to add some pectin enzyme now. I'm sure the "experts" will chime in.
Leave it in secondary for 2 months or so then rack again. Repeat every 2 months. Mead can bulk age a year or more. Normally you should let it go for at least 8-9 months. But since your OG was so low, you could probably get away with 5-6 months. At that time if it's clear, then bottle. If not clear look into some finings such as bentonite or sparkoloid...
Mead Lane Brewing
The liver is evil and must be punished

Poobah58 is offline
Reply With Quote
Old 04-14-2009, 07:48 PM   #3
Feedback Score: 0 reviews
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,379
Liked 11 Times on 9 Posts


What poobah said on all regards.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Advice on habanero mead recipe Liquisky Mead Forum 23 04-20-2013 02:19 AM
first quick mead: advice? Zebra Mead Forum 12 06-24-2009 07:49 PM
First Attempt At Mead...'lil Advice Please nelsongg Mead Forum 14 08-03-2008 05:10 PM
New mead makers need advice moocow10 Mead Forum 7 01-15-2008 08:07 AM
Mead Started back in July - Need Advice BrewFrick Mead Forum 4 11-04-2007 08:57 PM

Forum Jump

Newest Threads