Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > First Mead Attempt
Reply
 
Thread Tools
Old 04-22-2009, 10:44 PM   #1
jagg
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2006
Location: North Central NC
Posts: 529
Liked 2 Times on 2 Posts

Default First Mead Attempt

Hello, I just made a mead sunday, a 5 gallon batch, the og was 1.100, my question is, is th og too high for a mead? I pitched champagne yeast, as that is what the recipe called for, any tips or suggestions would be welcome, since this is my first attempt at a mead, thanks.


jagg is offline
 
Reply With Quote
Old 04-22-2009, 10:57 PM   #2
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 34 Times on 32 Posts
Likes Given: 9

Default

1.100 is pretty big, but cahmpagne yeast is made for that.

it'll probably ferment down below 0.999 as a final gravity, and will likely be dry. i'm more of a sweet mead drinker myself, same for wine.

if you ddin't use yeast nutrient and energizer, I'd add some now. just boil a little water, like a cup at most, mix in the two, then pour into the fermenter and gently stir it.

yeast needs nitrogen and honey is void of nitrogen, thus the energizer provides it. keeps ferementation healthy.

it might take a month to reach final gravity.


__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote
Old 04-22-2009, 11:24 PM   #3
jagg
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2006
Location: North Central NC
Posts: 529
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by malkore View Post
1.100 is pretty big, but cahmpagne yeast is made for that.

it'll probably ferment down below 0.999 as a final gravity, and will likely be dry. i'm more of a sweet mead drinker myself, same for wine.

if you ddin't use yeast nutrient and energizer, I'd add some now. just boil a little water, like a cup at most, mix in the two, then pour into the fermenter and gently stir it.

yeast needs nitrogen and honey is void of nitrogen, thus the energizer provides it. keeps ferementation healthy.

it might take a month to reach final gravity.
Yes I did add energizer and nutrient, do you all usually sweeten it back up after fermentation, or drink it dry, I know the champagne yeast will likely leave it bone dry, as I have made muscadine wine with it before, thanks for the replies
jagg is offline
 
Reply With Quote
Old 04-23-2009, 03:02 PM   #4
wayneb
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Evergreen, Colorado
Posts: 215
Liked 5 Times on 5 Posts

Default

My meads start out anywhere from 1.100 to 1.130, depending on the style and finish that I'm trying to achieve. No worries about 1.100; with virtually any active dry wine yeast you choose can make it go dry -- just manage the nutrients and aerate early on in primary, and you'll be fine.
wayneb is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
1st mead attempt chelero Mead Forum 2 09-28-2009 05:08 PM
First attempt at Mead nitasch Mead Forum 26 04-07-2009 06:00 PM
First mead attempt Pimpfoot Mead Forum 7 12-30-2008 10:19 PM
2nd Mead Attempt SegmentedMonkey Mead Forum 6 12-30-2008 09:10 AM
First Attempt at a Mead dubbel dutch Mead Forum 7 03-09-2008 10:33 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS