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Old 05-16-2012, 02:13 AM   #21
tonyandkory
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Apr 2012
Dallas, tx
Posts: 19
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I don't own a five gallon carboy.

Inverting the sugar solves the sugar problem.

I would need 7.5 lb honey to replace that 5 lb of sugar do you think I could add that later? Say after a week?

I want the ferment done before adding the fruit.



 
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Old 05-16-2012, 05:49 PM   #22
TheBrewingMedic
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Dec 2011
Stanfordville, NY
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you can always add honey in stages, as if you were making a huge sack mead and needed to hold back honey so the OG wasn't too high for the yeast to get started.

Good call on waiting on the fruit


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Old 05-18-2012, 12:18 PM   #23
tonyandkory
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Apr 2012
Dallas, tx
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I have never done this before ...

The SG was 1.070 at the start.
about where do you suppose I should add the additional honey?

 
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Old 05-18-2012, 06:00 PM   #24
Insomniac
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Apr 2011
Oxford, UK
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Its not a very high OG so you could probably add it as soon as you get your extra honey.

 
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Old 06-05-2012, 01:14 PM   #25
tonyandkory
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Apr 2012
Dallas, tx
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Fermented down to .998 and added another 7 pounds of blackberry honey and six pounds of blackberries.

re fermentation has started!

I think that this gave me a 1.120 SG.

I didn't account for the aditional volume of honey and black berries so I actually had to rack off a gallon into a carboy so I had fermentation space.


Couple questions.
1. what is a good FG for an off-dry mead like this?
2. do you think the yeast I used Red Star - Cote des Blancs Low alcohol yeast will ferment all the way out?
3. I have limited room and few carboys... I bottle wine about a month after its stable and done fermenting. I am assuming that I can bottle age the mead also..../>?

 
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Old 06-12-2012, 02:47 AM   #26
MarsColonist
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Jul 2008
Live Music Capital of the World, Texas
Posts: 384
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I made 5 gal of a really nice carbonated hydromel with:
-Initial Must, 6gal
-6# blackberry honey from Flying Bee Ranch,
-9# of frozen blackberries (in nylon bag, steeped in 2 gal initially boiling spring water for 2 days with pectic enzyme added after the first 24hrs); squeezed and strained and only used the juice water to avoid seed tannins)
-Spring water to 1049
-D254 yeast @ 63°F
-DAP and Fermaid K (I forget the amount; D254 has medium N2 requirement)
-Stabilized and backsweetened with more blackberry honey to 1010
-Force carbed to 3 volumes

Won 3rd in semisweet berry mel at Mazer Cup 2012 at 6 weeks old
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Old 06-12-2012, 04:49 PM   #27
TheBrewingMedic
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Dec 2011
Stanfordville, NY
Posts: 650
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Quote:
Originally Posted by MarsColonist View Post

Won 3rd in semisweet berry mel at Mazer Cup 2012 at 6 weeks old
Congrats!!




someday hope to get a mead on these here lists
http://www.mazercup.com/mcm_results.htm
http://www.mazercup.com/mch_results.htm
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Watch and Listen to your Mead....It will tell you when the next step is.

 
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Old 06-12-2012, 04:58 PM   #28
MarsColonist
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Jul 2008
Live Music Capital of the World, Texas
Posts: 384
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Quote:
Originally Posted by TheBrewingMedic View Post
Congrats!!

someday hope to get a mead on this here list
http://www.mazercup.com/mcm_results.htm
Me too.. maybe next year
LOL you added the home one after I posted


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"Luck is when opportunity meets preparation" - Seneca


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