Noob mead making questions - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Noob mead making questions

Reply
 
Thread Tools
Old 02-16-2013, 12:23 AM   #1
Maggo
Recipes 
 
Feb 2013
Posts: 3


Hello All,

My brew kit pieces are starting to arrive and I have a few questions before I start my first batch (5 gallons).

1) I've seen on some website that I can use raisins and lemon peels as yeast nutrient and accelerator. Is that true? If not what can I use? I didn't buy any and my wife (the boss) said I have reached my spending limit

2) I keep it in my fermentation bucket for 2 weeks then move it to a carboy for 3 months after bubbles stop? I seen differing ideas on that.

3) What temp should it ferment at? I've seen 65 to 80 and 70 to 80 degrees F. I'm planning on putting it in the basement but I'm in South Dakota and the basement stays closer to 65.

Any more advice for a new brewer would be appreciated. Thanks in advance.



 
Reply With Quote
Old 02-16-2013, 12:50 AM   #2
VCTFernandes
Recipes 
 
Feb 2013
Posts: 62
Liked 4 Times on 3 Posts


1) you should be fine without the commercial nutrients as the raisins can be used as nutrients, not sure about the lemon peel, though... Just be cautious with the gravity... An OG too high and the yeast will have a problem doing its job without high doses of nutrient/energizer...

In order to answer questions 2 and 3 it would be very helpful to know more about your recipe as it all depends on the ingredients and yeast...



 
Reply With Quote
Old 02-16-2013, 12:52 AM   #3
Maggo
Recipes 
 
Feb 2013
Posts: 3

The Yeast I got was Lalvin Dried Wine Yeast EC 1118

and the recipe was from http://www.stormthecastle.com/mead/m...g-the-must.htm

Thanks again

 
Reply With Quote
Old 02-16-2013, 02:50 AM   #4
Inner10
Recipes 
 
Dec 2012
Ottawa, Ontario
Posts: 512
Liked 44 Times on 37 Posts


Quote:
Originally Posted by Maggo View Post
The Yeast I got was Lalvin Dried Wine Yeast EC 1118

and the recipe was from http://www.stormthecastle.com/mead/m...g-the-must.htm

Thanks again
Ec1118 is really robust and will be fine anywhere from 60-80. But different temperatures will affect flavour due to something beyond my knowledge as a lowly control systems installer.
__________________
Drank too much?...Is that a thing?

 
Reply With Quote
Old 02-16-2013, 06:41 AM   #5
fatbloke
Recipes 
 
Dec 2006
UK - South Coast.
Posts: 2,699
Liked 182 Times on 167 Posts


Wills recipe is likely to finish dry as he suggests using the EC1118 instead of just bread yeast as per JAO recipe.

For additional nutrients you can just simmer or microwave a teaspoon of bread yeast in 50mls of water and then once its cooled you can add that......

Equally you could just make a straight batch of JAO as per the recipe and save the yeast for another batch. It should give you a decent result first time that is drinkable once the fruit has dropped but also improves with ageing.
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

 
Reply With Quote
Old 02-16-2013, 03:09 PM   #6
nitack
Recipes 
 
Oct 2012
Posts: 191
Liked 37 Times on 24 Posts


First mead... Listen to fatbloke and do a JAOM. You'll be happier with the results.

 
Reply With Quote
Old 02-16-2013, 03:31 PM   #7
Maggo
Recipes 
 
Feb 2013
Posts: 3

Thanks for all the advice guys I really appreciate it. I think I will make a JOAM batch first.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hibiscus /hops mead and some questions from a mead noob asterisk49 Mead Forum 5 11-25-2012 07:28 PM
Noob Soda Making Questions DMan65 Soda Making 4 06-21-2011 08:33 PM
Noob Questions for New Batch of Mead GAJay Mead Forum 3 04-05-2011 01:31 PM
Mead Noob--secondary questions. Nomadic_Joel Mead Forum 4 06-10-2009 06:05 PM
noob wine making questions JWHooper Winemaking Forum 7 08-03-2008 05:06 AM


Forum Jump