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Old 01-03-2011, 05:36 PM   #21
LightningInABottle
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Sep 2009
Ann Arbor
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Originally Posted by RedGuitar View Post
Maybe I should buy a mead for the honeymoon and save the homebrew for anniversaries...
You should try making your own and buy some if it doesn't turn out they way you want it. Every mead I have made yet, only 9 so far, have been better than anything commercial I have bought.

With that being said I have made an OB mead with 71b and it turned out very drinkable 3 months after it was finished. It finished dry and then I added a cup of OB honey to the 5 gallon batch and bottled it in flip tops. I was hoping it would carb but every bottle has been flat so far. 9 months later I am happy they are flat and that they have a bit of residual sweetness. I attribute its readiness to the fact that it fermented in a cool basement in Febuary. It stayed a constant 57 degrees F for the ferment.
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Old 01-15-2011, 09:35 PM   #22
RedGuitar
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Nov 2010
Raleigh, NC
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Anybody know the ideal temperature for Lalvin 71B-1122?
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"I sit here and drink my good Wittenberg Beer, and the Kingdom of God comes all by itself." -Martin Luther

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Old 02-04-2011, 04:42 PM   #23
RedGuitar
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Nov 2010
Raleigh, NC
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So, a few weeks ago I made the mead, using the recipe from "Compleat Meadmaker" (the first recipe in the book). It's in primary right now, and will be transferred to secondary this weekend.

My next question is; when I bottle this mead, understanding that some of these bottles will sit for 20+ years ideally, what is the best way to bottle it in order to keep it from going sour? Traditional corks? Synthetic corks? Wax? Bottle caps?

What conditions should mead be kept at in the bottle to better assure long-aging doesn't spoil it?
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"I sit here and drink my good Wittenberg Beer, and the Kingdom of God comes all by itself." -Martin Luther

"Good men drink good beer." -Hunter S. Thompson

 
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Old 02-04-2011, 04:51 PM   #24
PVH
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Dec 2008
Denver
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Quote:
Originally Posted by RedGuitar View Post
My next question is; when I bottle this mead, understanding that some of these bottles will sit for 20+ years ideally, what is the best way to bottle it in order to keep it from going sour? Traditional corks? Synthetic corks? Wax? Bottle caps?
Looking forward to an answer to this. When I did what you are doing, I used bottle caps and wax, primarily because using my existing beer brewing setup was easy, but I thought the caps might not last long enough.

 
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Old 02-08-2011, 10:05 PM   #25
norfire0
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Jun 2010
LA
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For the 1122 yeast I believe its 60/65

 
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Old 02-08-2011, 10:25 PM   #26
norfire0
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Jun 2010
LA
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What do you brewers think about heating honey? I made a 5gal batch and heated it to 145f for 30 min. Better than boiling? Can you just skip the heating? I got my mead from a honey guy at a farmers market in culver city. He has been in the honey business for 50 years and says its the best honey for mead.

 
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Old 08-06-2012, 10:26 PM   #27
RedGuitar
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Nov 2010
Raleigh, NC
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Well, today is our first anniversary. Here's the bottle we'll be opening in just a few hours Thanks to those who helped me figure out how to make it. Here's hoping this batch will be like our marriage; good after one year, but getting better and better.
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"I sit here and drink my good Wittenberg Beer, and the Kingdom of God comes all by itself." -Martin Luther

"Good men drink good beer." -Hunter S. Thompson

 
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Old 08-07-2012, 03:32 AM   #28
moviebrain
 
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Nov 2010
Chicago, IL
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So, how was it???

 
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Old 08-07-2012, 12:09 PM   #29
RedGuitar
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Nov 2010
Raleigh, NC
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I absolutely loved it. My wife liked it, then loved it after it warmed up some and got some air.
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"Good men drink good beer." -Hunter S. Thompson

 
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Old 08-07-2012, 12:10 PM   #30
RedGuitar
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Nov 2010
Raleigh, NC
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It also went great with the carrot cake she made and sittin on the dock.
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