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Old 06-05-2012, 06:43 PM   #21
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Can I adapt this for a 6 gal Carboy?
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Old 06-18-2012, 09:40 PM   #22
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You can scale most any batch up or down for whatever size carboy you hav available. 3 gallon, 1 gallon, 5 or 6, just take whatever recipe and multiply/divide the ingredients.
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Old 10-30-2012, 06:54 PM   #23
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Bulk fermented/aged for 5 months. Bottled a month ago for a total of 6 months. Came out to 13% abv. It's very sweet. I like it but is a little to sweet. I think next time I would use white labs semi sweet yeast. I did use 16lbs of honey though. I don't no how much the extra lb of honey made but over all this is pretty good. Thanks for the recipe.
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Old 12-23-2012, 04:20 PM   #24
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Its that time of year cuties are in season! Just finished making this for the first time, the wife and I are very excited we both LOVE cuties, the house smells wonderful thanks so much for sharing the recipe! Followed the recipe to a T, I will report back in 6 months or so and let you know how it turns out
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Old 12-31-2012, 05:56 PM   #25
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My MIL gave me a few bags of Cuties, so I microwaved the fruit for seven seconds, sliced the required amount in half and hand juiced. I find that a quick burst of microwave therapy increases the juice yield on citrus. Then froze for six hours, vacuum sealed everything and stashed in the freezer. Just waiting on an empty carboy.
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Old 01-02-2013, 03:51 PM   #26
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Quote:
Originally Posted by demons210 View Post
Bulk fermented/aged for 5 months. Bottled a month ago for a total of 6 months. Came out to 13% abv. It's very sweet. I like it but is a little to sweet. I think next time I would use white labs semi sweet yeast. I did use 16lbs of honey though. I don't no how much the extra lb of honey made but over all this is pretty good. Thanks for the recipe.
What was your starting and final gravity? I saw the OP had an OG of 1.088 using 15# with four gallons water with a final ACV of around 8%. I know with the local wildflower honey I have my OG will come in at 1.130 using the posted recipe, much higher ACV even if all fermentable is not used. Makes me wonder why there is such a difference in OG 1.088 vs 1.130--quite a range.
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Old 01-18-2013, 05:00 PM   #27
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So for anyone that has made this recipe, this mead comes out pretty sweet right? I am trying to brew something my wife likes. Her favorite wine is moscato, made by Alasia, which is pretty sweet. If I can make something similar to that, it would be great.

I am thinking of making a 3 gal batch of this using D-47 yeast which is supposed to be able to tolerate around 12-14% alcohol. So would 9lb of orange blossom honey combined with the juice from about 9 cuties clementines come out sweet in the end without back sweetening, or should I add some more honey? I think I am aiming for sweetness somewhere close to dessert wine territory.

What FG should I aim for? Maybe about 1.03?
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Old 01-18-2013, 08:38 PM   #28
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So I was doing some further calculations, I was thinking of using about 10.75 lbs of honey for a 3 gal batch to get a OG of about 1.13 (1.129). Using D47 which goes to about 12-14% alcohol, the FG would be around 1.025-1.04 if I go with that.
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Old 01-18-2013, 10:38 PM   #29
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Quote:
Originally Posted by DanU
So I was doing some further calculations, I was thinking of using about 10.75 lbs of honey for a 3 gal batch to get a OG of about 1.13 (1.129). Using D47 which goes to about 12-14% alcohol, the FG would be around 1.025-1.04 if I go with that.
Just a heads up, I made this for my wife as well because she doesn't like dry wines at all and this came out real sweet. She said it was to sweet. I used white labs sweet mead yeast and if I make it again I would go wl semi-sweet mead yeast. Good luck to you.
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Old 01-18-2013, 11:36 PM   #30
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Quote:
Originally Posted by demons210 View Post
Just a heads up, I made this for my wife as well because she doesn't like dry wines at all and this came out real sweet. She said it was to sweet. I used white labs sweet mead yeast and if I make it again I would go wl semi-sweet mead yeast. Good luck to you.

Thanks for the info. Did you follow the exact proportions in the recipe or use a different amount of honey? Can you taste the orange? And lastly, do you happen to know your OG or FG?
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