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Old 10-25-2012, 05:06 PM   #1


For my first mead, I've procured 15 lbs of Orange Blossom honey. I'm making a 5 gallon batch which I'm estimating to give me an OG of 1.104 and an FG of 0.998 for an ABV of 13.9%. I'm using K1-V1116. Looking for a nice Traditional Dry which I will dose with tannin and acid blend in tertiary.
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Old 10-29-2012, 02:17 AM   #2
nedvalton
 
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My 2 cents! Leave out tannin and acid blend. Only use nutrients and energizer in primary in staggered doses. Its your call though
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Old 10-29-2012, 02:23 AM   #3
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Also, K1V WILL go to 18% if it has half a chance. Don't just assume it will stop at 0.998, since it can go lower than that. There are plenty of people who have had meads ferment far below 0.998 due to the yeast still being able to survive, and there being sugars left for it to go through.

I'd also leave out the tannin and acid blend out of the batch. You don't need it. Nutrients, degassing, and aerating will help it along. Otherwise, just give it time to do what it will. IMO, you're best off planning on giving a batch of mead a bare minimum of 10-12 months before going to bottle. Rack as needed (don't do the first until it's 100% FINISHED fermenting) but never more than once every 2-3 months (post primary).

You can add some proper tannins to a batch via oak aging. IMO/IME, that will do a lot of good for a batch (depending on what it is). My traditional (18%) that spent some time with oak is better because of it. Just be sure to give it enough time in all stages/steps. Do NOT try to rush this through.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
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Old 10-29-2012, 02:35 AM   #4
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Quote:
Originally Posted by Golddiggie View Post
Also, K1V WILL go to 18% if it has half a chance. Don't just assume it will stop at 0.998, since it can go lower than that. There are plenty of people who have had meads ferment far below 0.998 due to the yeast still being able to survive, and there being sugars left for it to go through.

I'd also leave out the tannin and acid blend out of the batch. You don't need it. Nutrients, degassing, and aerating will help it along. Otherwise, just give it time to do what it will. IMO, you're best off planning on giving a batch of mead a bare minimum of 10-12 months before going to bottle. Rack as needed (don't do the first until it's 100% FINISHED fermenting) but never more than once every 2-3 months (post primary).

You can add some proper tannins to a batch via oak aging. IMO/IME, that will do a lot of good for a batch (depending on what it is). My traditional (18%) that spent some time with oak is better because of it. Just be sure to give it enough time in all stages/steps. Do NOT try to rush this through.
0.990 is about the baseline that it will drop too. Basically bone dry, no sugars left and its below 1.000 due to the alcohol thinning out the mead. Just try it before you add anything and add to a small sample first. Pull out 5oz and add a bit to it and taste. When you get to where you want, multiply it out to the full batch and add about 75% of that. Its easy to add more if its not enough, its impossible to remove it once its in there.
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Old 10-31-2012, 10:15 AM   #5

Thanks for the info. Looks like I'm going to mix this one up tomorrow.
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

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Old 11-01-2012, 04:09 PM   #6

I mixed up the must this morning. 5.25 gallons yielded a starting gravity of 1.102. Let's, for the sake of speculation, say that the strain I've selected does in fact take the gravity to 0.990...then my ABV should be 14.7%. This makes me happy. I'm fermenting this bear at 62F (per Michael Fairbrother). I have a temp controlled fridge for brewing. Due to the fact that in 10 days I will be brewing a Wee Heavy that is going to require temp control, I plan to add nutrients for the next 2 days as well as at the 1 week mark and degas daily for 5 days before removing it to finish at ambient basement temps. Upon complete fermentation, I will rack to glass and let that sucker sit.
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

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Old 11-01-2012, 05:05 PM   #7
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Thing is, using K1-V1116, you'll need to stabilize the mead before you try to back sweeten it (if you don't want it super-dry). Just keep that in mind.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 11-01-2012, 07:35 PM   #8

Quote:
Originally Posted by Golddiggie
Thing is, using K1-V1116, you'll need to stabilize the mead before you try to back sweeten it (if you don't want it super-dry). Just keep that in mind.
Super dry is my plan. I'm not generally a fan of sweet beers, wines, or meads.
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

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Old 11-02-2012, 12:59 AM   #9
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Quote:
Originally Posted by mhenry41h View Post
Super dry is my plan. I'm not generally a fan of sweet beers, wines, or meads.
Then you'll get what you want. Plan a good amount of aging time for the batch. This will also serve to get the yeast to drop out of suspension before bottling.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 11-02-2012, 02:49 AM   #10

Quote:
Originally Posted by Golddiggie

Then you'll get what you want. Plan a good amount of aging time for the batch. This will also serve to get the yeast to drop out of suspension before bottling.
Do you think there is a discernible difference between allowing it to age in the Carboy or let it age in the bottle?
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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