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Old 12-14-2011, 04:38 AM   #1
zmad2000
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Nov 2011
Rurtherford, New Jersey
Posts: 160
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Ok i kinda did this on the fly. The recipe was as follows:

3lbs - honey
8oz maybe - Frozen Raspberry
Muntons yeast i think

My reasoning for using muntons was i didnt want to get something that was high in alcohol. I just tried it and it is VERY hot and dry. I know it needs to age for a long while but was wondering about back sweetening. How much should i add? Also how long should it age?

 
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Old 12-14-2011, 04:47 AM   #2
Bugeaud
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Sep 2011
Vancouver, BC (Canada)
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What kind of yeast is Muntons yeast?

 
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Old 12-14-2011, 04:53 AM   #3
zmad2000
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Nov 2011
Rurtherford, New Jersey
Posts: 160
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Its an ale yeast but my final gravity is at 1.000 so all the sugar is gone.

 
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Old 12-14-2011, 05:16 AM   #4
Bugeaud
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Sep 2011
Vancouver, BC (Canada)
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Okay, just wondering. Anyways, as for back sweetening, it's recommended to use the same honey you made your mead with. I'm not sure if there's an actual technique, but I just add honey little by little, shake the honey in, and back sweeten by taste. It's recommended that mead is aged at least six months, preferably a year. (and even longer is better)

 
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Old 12-16-2011, 02:48 PM   #5
zmad2000
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Nov 2011
Rurtherford, New Jersey
Posts: 160
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Last night i racked the mead literally onto honey but forgot to stir it to mix it all together. Should i be worried about it?

 
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Old 12-16-2011, 09:20 PM   #6
fatbloke
 
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Dec 2006
UK - South Coast.
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Quote:
Originally Posted by zmad2000 View Post
Last night i racked the mead literally onto honey but forgot to stir it to mix it all together. Should i be worried about it?
Only if you didn't stabilise with sorbate/sulphite first.

The main reason for using a yeast with good available data, is fermentation management. If you want a mead with a certain strength/%ABV, you tailor the fermentable sugar accordingly.

If you're unsure of the yeast tolerance, then aiming for something like 12% is a good guide as most yeast should manage that (wine yeast that is, a beer yeast might need a bit more research to confirm its tolerance).

Alcohol hot taste isn't a fault per se, as it ages out, but to back sweeten, I understand that making a syrup of 2:1 or 1:1 honey and water is best as its more easily mixed in, without having to stir the hell out of the batch and possibly introduce air/O2.
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