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Old 11-13-2011, 03:11 PM   #11
jtrux
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Oct 2011
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New to mead. I don't see any boiling as in beer or campden and acid as in wine. How do you keep the bad bugs out. Is honeys natural resistance to spoilage enough?

 
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Old 11-13-2011, 03:55 PM   #12
huesmann
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Mar 2011
Kensington, MD
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Yes. If you sanitize your equipment, odds are you will have no trouble with bad bugs. Things like added fruit can stand campden, since they don't have honey's resistance.

 
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Old 11-13-2011, 09:33 PM   #13
jtrux
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Oct 2011
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Thank you

 
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Old 06-11-2012, 02:25 AM   #14
pwortiz
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Jul 2011
Towaco, NJ
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Reviving this seemingly awesome recipe thread. I plan to make soon but had a question: how many packages of yeast are used? I am sure it's got to be at least 2 but wanted to verify.

Also curious on the size of your primary (that's what she said) as that is a LOT of strawberries. I've never used this type of yeast before and have only done 1 mead prior to this (just bottled it this weekend in fact) so is headspace an issue with this strain? I'm guessing I'll use my 7.5 gal ferm bucket then the glass 6.5 secondary.

For carbing - is there a specific qty of honey that should be used?

Normal wine bottles used for final product? Anyone used the Zork Corks for sparkling beverages?

Thanks to any answers forthcoming!

 
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Old 07-12-2012, 01:40 PM   #15
mgayer
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May 2007
Montgomery, Alabama
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One packet of yeast is enough to do a 5 gallon batch. I have used multiple packet just to increase the amount of yeast at the begining but it is not required. When the nutrients are added in steps in the primary it allows for a steady supply of food for the yeast to multiply and work at top performance without the off flavors.

Yes you will need a larger primary with all the fruit. I don't get it into a 5 gallon carboy until the bananas have been removed.

When using 71B-1122 yeast with meads, it is not as strong as it would be with a grape, you still need to consider headspace at the begining. The reason for using this yeast is the tropical fruit esters it creates and the reduction of malic acids . It really brings out the strawberries and bananas in the nose. Think of a Riesling.

about 2 to 2.5 lbs of honey will give a nice sparkle.
Guess I'm still too traditional to use the Zork.
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Old 11-11-2012, 03:22 AM   #16
thiessenace
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Oct 2012
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What type of yeast did you use on this batch? I picked up all my supplies today and just need the yeast.

 
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Old 11-11-2012, 04:52 PM   #17
pwortiz
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Quote:
Originally Posted by thiessenace View Post
What type of yeast did you use on this batch? I picked up all my supplies today and just need the yeast.
Should be the Lalvin 71b-1122.

 
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Old 11-11-2012, 08:57 PM   #18
thiessenace
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Oct 2012
war, sask
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I am trying to find it but i was wondering if i could use ec 1118 as a replacment?

 
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Old 11-13-2012, 12:04 AM   #19
thiessenace
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Oct 2012
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Did anyone use acid blend in this?

 
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Old 11-13-2012, 01:50 AM   #20
pwortiz
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I'll be honest and admit that I haven't made it yet :/ I had everything except the strawberries....and dropped the ball. The yeast packets are hangin' out in my fridge still; I'm hoping to get it going soon though. I have Acid Blend and had thought about adding but I think the strawberries will add enough of that, personally....

 
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