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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Mr. Beer as a fermentor
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Old 06-18-2011, 03:42 AM   #1
Toy4Rick
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Default Mr. Beer as a fermentor

Hey gang,

I want to make a strawberry Mead for my family and have a Mr. Beer that is open at the moment. Would you folks consider this an appropriate fermenter? I am not sure adding an air lock provides any value as the screw on lid is vented in the threads.

Is this a waste of time or should I go for it?

I have a 6.5 gal fermenting bucket however I want to start my next beer which is why I am considering the Mr. Beer unit.

Thoughts?
Thanks in advance
Toy4Rick


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Old 06-18-2011, 04:08 AM   #2
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Go for it, it makes a fine fermentor.


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Old 06-18-2011, 04:25 AM   #3
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Thanks for the quick reply.

Should I set it up with a blow off tube or is this not necessary for a mead? I only have a few LME beer batches under my belt and want to be careful.

Thanks again
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Old 06-18-2011, 05:13 AM   #4
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Hmmmm, what sort of volume are you figuring for your mead?

I'm pretty sure that the one full strength mead I have made was started in a 3.5 gallon bucket, then racked to a Mr. Beer keg. That worked fine.

If you are doing two gallons you may get away with leaving the cap loose. If you're doing the full 2.2 or more...

I'd say go for it. But how safe is your fermentation area? You're prepared for a blow out if it happens?

This sort of stuff is brewmaster's choice. If you think you need a blow off tube and know how to set it up, do it.
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Old 06-18-2011, 05:19 AM   #5
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back when my mr beer was still usable, i used it to make mead. never used a blowoff, but i used champagne yeast, so not necessary
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Old 06-19-2011, 11:22 PM   #6
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Well, it's all in, 10 Qts total volume.

Here is the recipe I used and I have a couple of questions
2 Gal batch w/ blow off tube
• 6 Lbs. light clover honey
• 5 Lbs. whole frozen strawberries - Pureed
• WLP720 Sweet Mead Yeast (Made starter of 1/4c honey and 3/4 Qt water and a pinch of yeast nutrients, let yeast work for approx 18 hours)
• 1 Quart Welch's White Grape Juice – 100% juice
• 1 tsp of yeast nutrients in the must
• 1/2 Gal water to start honey in pot
• Brought must to 160 then added strawberries, removed from heat
• ~3/4 Gal water to top off fermenter to approx. 10 Qts.

OG was approx 1.114-1.116 but it's so hard to tell

So my questions are
1) Since I don't know my FG target, how can I tell when to add more nutrients, at or before the 1/3 mark hopefully?
2) My yeast starter never showed any signs of activity before I pitched it, am I hosed?
3) Should I add more strawberries during secondary?

Thanks in advance
Toy4Rick

Reason: Updated the OG as I mis-read/type it
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Old 06-19-2011, 11:36 PM   #7
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starters frequently don't show any signs of fermentation
can't answer the rest
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Old 06-19-2011, 11:49 PM   #8
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Taste it when you are transferring to secondary. If it needs more strawberries add them.
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Old 06-20-2011, 12:23 AM   #9
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Quote:
Originally Posted by Toy4Rick View Post
Here is the recipe I used and I have a couple of questions
2 Gal batch w/ blow off tube
6 Lbs. light clover honey
5 Lbs. whole frozen strawberries - Pureed
WLP720 Sweet Mead Yeast (Made starter of 1/4c honey and 3/4 Qt water and a pinch of yeast nutrients, let yeast work for approx 18 hours)
1 Quart Welch's White Grape Juice 100% juice
1 tsp of yeast nutrients in the must
1/2 Gal water to start honey in pot
Brought must to 160 then added strawberries, removed from heat
~3/4 Gal water to top off fermenter to approx. 10 Qts.
That's a lot of fermentables, I hope it doesn't wind up in orbit.
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Old 06-21-2011, 01:49 AM   #10
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Well it didn't end up in orbit but it was a bit messy

I woke up this morning to it going off and since the Mr Beer has vent slots under the cap and they were plugged, the blow off tube was going nuts. All is much quieter now near the end of the day

How do I judge 1/3 fermentation to know when to add more nutrients?

Thanks,
Toy4Rick


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