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Old 07-29-2009, 02:56 AM   #1
Lamminis
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Jun 2007
Tri-Cities Wa
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Ok just put the yeast in this so we will see how it goes. This is my first mead so wish me luck. I also posted the recipe in the recipe section. Cheers everyone!!!!!

7.5 lbs of blackberry honey
2.5 gallons water
2 tsp of yeast nutrient
2 tsp of yeast energizer
1 gallon of blueberries fresh then frozen and mashed
2 packs of lalvin EC-1118 champagne yeast

og-1.12 @ 86f
fg- dont know yet.

going to let it sit for a month in the primary then put it in secondary hopefully.

Hoping it will be drinkable by Christmas or New Years!!!

I'll keep everyone posted
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Old 07-29-2009, 10:48 AM   #2

Don't think it will be ready by the end of the year. Is the 86F ferment a typo? Do not ferment that high!
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Old 07-29-2009, 03:08 PM   #3
Lamminis
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Jun 2007
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No that is just the temp that the og was taken. It is being fermented at 72 degrees.
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Old 07-29-2009, 03:15 PM   #4
jezter6
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With only 7.5# of honey, you may be done slightly earlier than most meads as long as this is a 5g batch.

It won't be naturally degassed by then, so you may want to look at Brandon's easy cheap degasser.
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Old 07-30-2009, 05:38 AM   #5
Lamminis
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Jun 2007
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No it's only 2.5 gallons. So I guess maybe next summer when its ready.. What should I be looking for in a FG?
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Old 07-30-2009, 05:38 AM   #6
Lamminis
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And what do you mean by degassed? Are you talking about all the co2 being out of the meaad?
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Old 07-30-2009, 01:16 PM   #7
jezter6
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Quote:
Originally Posted by Lamminis View Post
And what do you mean by degassed? Are you talking about all the co2 being out of the meaad?
yup.


(10 chars)
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Old 07-30-2009, 01:50 PM   #8
Matrix4b
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Expect the mead to dry out completely. That is all the sugar to be converted to alc.

 
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Old 07-30-2009, 02:37 PM   #9
wayneb
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And with respect to degassing - in most cases, I wouldn't bother. Mead will take some time for all the flavors to integrate, especially if you fermented on the warm side and have some fusels in there to show for it. They take months of aging to mellow out. During that time, the mead will naturally de-gas, and the slow evolution of CO2 from the liquid will both provide a bit of protection against oxidation (by adding CO2 to the headspace in your carboy), and by coming out so slowly that it won't scrub volatile aromatics from the liquid. If you de-gas mechanically, you'll smell some good aromatics in the CO2 that you pull out -- that is stuff that could have added to the aromatic profile of the finished mead, now gone.

I have found it necessary to de-gas only in a very few special circumstances, and when I do, I use a simple MityVac hand pump attached to a piece of tubing inserted into a stopper. Pulling a gentle vacuum on the top of the carboy will pull most of the gas that you're trying to remove in an almost effortless manner.

 
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Old 07-30-2009, 09:22 PM   #10
Lamminis
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Outstanding. Thanks for all the great info! I have another question though. I knew this was going to ferment out dry, which is fine, I prefer dry mead. But is this going to be too dry? Will I have to backsweeten? If so what is the best way to kill the yeast?
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