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Old 08-28-2013, 11:26 PM   #1
loveofrose
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I've developed a recipe for mead that is clear and delicious with no off flavours in less than one month. It was found during the Belgian Yeast Ale Experiment I posted over at gotmead.com. I'll post the 1 & 5 gallon recipes.

Bray's One Month Mead aka "the BOMM" - 1 gallon
No heat method.
Added Orange Blossom honey to SG of 1.096 in 1 gallon jugs.
Added 3/4 tsp of 1:2 DAP:Fermaid K; also, add this at 2/3 and 1/3 sugar break.
Add 3/4 tsp potassium carbonate.
Shake like hell to aerate.
Pitched Wyeast 1388 - Belgian Strong Ale activated overnight.
Aerate daily by shaking.
Pitching temperature 68 F, but the temperature in my house fluctuates from 70-80 F with no off flavors.

The BOMM - 5 gallons
Smack Wyeast 1388 pack for overnight.
Pitch into 1.5 liter starter with 6 oz honey and pinch of Go Ferm.
Put on stir plate for 2-3 days before pitching.

Add 1 gallon OB honey to 3.5 gallons water.
Use a drill powered mixer to mix honey.
Dose the following at must creation, 2/3, & 1/3 sugar break.
1 tsp DAP + 2 tsp Fermaid K
Add 3/4 tsp potassium carbonate.
Stir again to aerate and add starter.
Add additional water to SG 1.096-1.1.

Degas daily for at least a week.

This mead is great at 24 days! Enjoy!

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Old 08-28-2013, 11:44 PM   #2
loveofrose
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I am willing to answer any questions to help you make this wonderful mead!

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Old 08-29-2013, 07:15 PM   #3
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Ok, so that looks pretty straight forward.......

Did you take pH readings to monitor the effect of the carbonate addition up front ?

What did it finish up at ?

I've read some of the ale yeast threads at GM..... any possible downside ?
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Old 08-29-2013, 07:24 PM   #4
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Quote:
Originally Posted by fatbloke View Post
Ok, so that looks pretty straight forward.......

Did you take pH readings to monitor the effect of the carbonate addition up front ?

What did it finish up at ?

I've read some of the ale yeast threads at GM..... any possible downside ?
My 2 cents on it is that you're stressing the yeast out quite a bit, and you may need to use more nutrient when working with beer yeasts (because they are spoiled little buggers). But if you keep it around 12 and under, my experience has been nothing but positive.
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Old 08-29-2013, 09:14 PM   #5
loveofrose
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Unfortunately, I do not have pH readings. Through extensive use, I've found that this small addition of potassium carbonate prevents the yeast from stalling out. Presumably by acting more as a buffering agent and potassium source rather than raising the pH.

Finished up at 1.004.

Downside? It hasn't been tested, but perhaps age is detrimental? I designed this as a quick mead, so nothing has made it past a few months. I'll post tastings over at gotmead as soon as something lasts that long.

In two experiment, I tested a total of 10 ale yeasts - 5 of which were Belgian ales. Some crap out early (Ardennes), others taste like ass (Saison). Out of all of them 1388 was the shining gem for dry mead with Wyeast 3787 as a runner up. For sweet mead, Wyeast 3463 - Forbidden Fruit was the best.

 
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Old 09-04-2013, 08:05 PM   #6
loveofrose
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This mead has only been tested with orange blossom honey. I am thinking it is time to try other varietal honeys. Next up, tupelo!

 
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Old 09-26-2013, 07:59 PM   #7
loveofrose
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Final pH was 3.54 for those that asked!

 
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Old 09-26-2013, 09:15 PM   #8
Edbert
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Seriously thinking about doing this as my 1st recipe, particularly attracted to the short time span having been used to a 5 week wait from boil to drink.

Sorry for noobie questions but when you say it finished at 12, are you referring to ABV? That seems a bit low since I've made ale at around 9% before. Does this finish dry without much honey flavor? Can (should) I add more honey after the fermentation starts slowing to increase sweetness? Last stupid question (for now)... do I understand that you mix/ferment/pour out of the primary?

 
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Old 09-27-2013, 01:21 AM   #9
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You are seeming to favor light honeys, how would this work with a dark honey, you guys in TX have some nice dark honeys to try this on. Is this bubbly or flat? Does it taste like beer? One of my mentors makes his meads beer style, petulent in beer bottles. He shared a 14 year old bottle with us, starting to turn a little sherry like but so good and smooth, if you bought a sherry that tasted like this you would be happy. Who is Bray in case we need to write a drinking song about him for sharing his mead with us. WVMJ
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Old 09-27-2013, 04:19 PM   #10
loveofrose
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Quote:
Originally Posted by Edbert View Post
Seriously thinking about doing this as my 1st recipe, particularly attracted to the short time span having been used to a 5 week wait from boil to drink.

Sorry for noobie questions but when you say it finished at 12, are you referring to ABV? That seems a bit low since I've made ale at around 9% before. Does this finish dry without much honey flavor? Can (should) I add more honey after the fermentation starts slowing to increase sweetness? Last stupid question (for now)... do I understand that you mix/ferment/pour out of the primary?
It does indeed finish at 12% ABV which is considered the limit for Wyeast 1388. It is semi-sweet with an FG of around 1.004. At the very end, you could backsweeten if you wish. Others over at gotmead have said you could filter it at 2 weeks if you like it sweeter.

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