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Old 01-16-2012, 07:54 PM   #1
seabeemech1970
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Aug 2011
Virginia Beach, VA
Posts: 100


I made up my first batch of mead yesterday. I used 1 gallon of sourwood honey and used distilled water with the right salts and chalk etc to replicate Edinburgh water. Used white labs sweet mead yeast WLP720, goferm and fermaid-k. Did the no boil method to preserve the honey aromas. My OG was 1.115.



 
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Old 01-17-2012, 02:33 PM   #2
seabeemech1970
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Aug 2011
Virginia Beach, VA
Posts: 100

Ok next time I go to aerate my mead I gotta remember to degass it. Wow it was a volcano and what a mess.



 
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Old 01-17-2012, 09:22 PM   #3
fatbloke
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Dec 2006
UK - South Coast.
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Quote:
Originally Posted by seabeemech1970 View Post
I made up my first batch of mead yesterday. I used 1 gallon of sourwood honey and used distilled water with the right salts and chalk etc to replicate Edinburgh water. Used white labs sweet mead yeast WLP720, goferm and fermaid-k. Did the no boil method to preserve the honey aromas. My OG was 1.115.
Well, that doesn't look too bad at all. Though I'm at a bit of a loss as to why you might want to replicate Edinburgh water ? More importantly, you got the "right" sweet mead yeast. I've not heard of any problems with that one, unlike the Wyeast sweet mead yeast which is a PITA !

I've heard good things of sourwood honey, but it's certainly not usually available here, unless it's under a different name.....

With that SG, well if you get a drop of 115 points, you'll have about 15.5% ABV (I don't know if it's a yeast what will go further than it's tolerance, which I understand is 15%)

Quote:
Originally Posted by seabeemech1970 View Post
Ok next time I go to aerate my mead I gotta remember to degass it. Wow it was a volcano and what a mess.
I know it's being pedantic, but I don't call it de-gassing at this stage, as the point of stirring/agitation isn't to remove the gas, that happens through pressure build up anyway, it's to get some air/O2 into the mix.

Your comment about the eruption suggests that you've already got this in a carboy type fermenter......... one of the reasons people often start the process in buckets, is to reduce the chance of the eruption/mess etc i.e. a 1 gallon batch in a 2 gallon bucket usually prevents that - though I like to take a bit of the ferment out (about a pint or so), then blitz it in a sanitised liquidiser and add it back in gently (actually I do that with some of the must before pitching the yeast as well).

If you just like to start your batch in a carboy, then it's often least hassle to put it in a sink first and stir gently, once the foam starts to rise, stop stirring until it's calmed down some and then repeat, until it's had a good aeration.

Finally, if you haven't already read it, here's the link to the the Gotmead NewBee guide. It's worth the effort of reading it through as it's got a lot of helpful info for the newer mead maker.......

Good luck with your efforts, and keep us informed........
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Old 01-22-2012, 08:16 PM   #4
seabeemech1970
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Aug 2011
Virginia Beach, VA
Posts: 100

Just degassed my mead. Took a gravity reading came out to 1.100 SG. Then I fed the yeasties with 4 grams OG fermaid-k. Then have it about 2 mins of aeration. This morning the yeasties are just eating away

 
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Old 01-26-2012, 04:24 PM   #5
Penguinetti
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Dec 2011
Eliot, Maine
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I'm kind of curious as well. Why are you replicating Edinburgh water?

For that matter, how DID you replicate Edinburgh water?

 
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Old 01-26-2012, 11:50 PM   #6
seabeemech1970
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Aug 2011
Virginia Beach, VA
Posts: 100

Quote:
Originally Posted by Penguinetti View Post
I'm kind of curious as well. Why are you replicating Edinburgh water?

For that matter, how DID you replicate Edinburgh water?
Since we all know that water and its make up contributes alot to beer, wine, etc. I felt it would make a more authentic european mead.
I used distilled water as a base water then used the numbers from beersmith water tools to replicate the water from edinburgh.

 
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Old 01-27-2012, 02:06 AM   #7
Penguinetti
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Dec 2011
Eliot, Maine
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ahh... well alright then. I haven't checked out beersmith at all. Maybe I'll take a closer look.

 
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Old 01-27-2012, 02:19 AM   #8
seabeemech1970
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Aug 2011
Virginia Beach, VA
Posts: 100

Yeah beersmith is great

 
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Old 02-06-2012, 03:09 AM   #9
seabeemech1970
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Aug 2011
Virginia Beach, VA
Posts: 100

Just took a SG measurement my mead is at 1.033 down from 1.115. Brewed it on 15 Jan and its the 5th of Feb. I'm still getting airlock pops about every 5-7 seconds. My question is when should I transfer to a secondary? What and when should be my next thing I with it?

 
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Old 02-06-2012, 04:04 AM   #10
tweake
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Oct 2010
NewZealand
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are you fermenting it in a carboy or bucket?



 
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