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Old 02-16-2013, 08:31 PM   #1
harritchate
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Feb 2013
SouthCoast, Mass
Posts: 20
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Hello All -Today I made my first Mead and wished I had heard about this forum much earlier. My recipe is as follows (found on another website) and I highly welcome your critiques and whatever knowledge you can pass along. THANKS - Ben

5 Gallon Batch

7 Lbs Honey
- I used 3lb Orange Blossom 2lb Wildflower and 2lb Clover
2 Lbs Dextrose
Juice of 9 Fresh Lemons
Zest from 4 Lemons
Handful of Raisins
Champagne Yeast

OG came out to 1.054

I plan on bottling in 12oz and 22oz Beer bottles. I was hoping to be higher in OG to make a medium sweet sparkling Mead at about 8-9%ABV. Looks like I will be going to a FG of 1.000 and end up on the dry side. I'm still learning about back sweetening as I am new to brewing in general. What are your thoughts.... THANKS ALL



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Old 02-16-2013, 11:17 PM   #2
Photobond
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Jun 2012
West of Cleveland, Ohio
Posts: 17
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I would have added another pound or 2 of honey for med-sweet, but I like the flavored varietal combination you have. Seems solid enough recipe to me. Back sweetening has no real tricks, you should be able to pull it off ok. Good Luck!!



 
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Old 02-16-2013, 11:59 PM   #3
fatbloke
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Dec 2006
UK - South Coast.
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Back sweetening to a medium sweet level does indeed need a few tricks.

Any kind of sweetness and carbonation isn't as straight forward as it might sound.

I'll leave it in the air for you to have a read to see if you follow what I'm alluding to......
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Old 02-17-2013, 06:41 AM   #4
harritchate
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Feb 2013
SouthCoast, Mass
Posts: 20
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Thanks. I'm sure I won't be messing with this too much. I certainly don't want to put 2 cases of bombs in my fridge. I will read some more on sweetening, but I understand I can use Splenda without risk of bursting...right..?

 
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Old 02-17-2013, 11:37 AM   #5
fatbloke
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Dec 2006
UK - South Coast.
Posts: 2,699
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Quote:
Originally Posted by harritchate View Post
Thanks. I'm sure I won't be messing with this too much. I certainly don't want to put 2 cases of bombs in my fridge. I will read some more on sweetening, but I understand I can use Splenda without risk of bursting...right..?
Yes that is one of the non-fermentable sweeteners some use, but others don't as they say they can taste it in the brew.

Apparently, Xylitol is supposed to be good as it is said to provide a neutral, sugar-like sweetness. I haven't tried it yet as I like to stabilise my batches then I can use honey......
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Old 02-19-2013, 02:49 AM   #6
harritchate
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Feb 2013
SouthCoast, Mass
Posts: 20
Liked 5 Times on 2 Posts


Hopefully this picture works, but heres a picture of the Meade in the carboy, fermenting pretty good with one bubble every 4 seconds or so. and it is very active... The lemon zest is dancing everywhere.




 
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