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Old 05-28-2012, 02:40 PM   #121
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Could you use S-04 as the yeast for this? With 3.5lbs of honey?

I am aiming for medium sweetness. Imagine maybe a moscato or lexia wine?

I would be very happy with 12-13% as in the original JOAM.
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Old 08-01-2012, 10:53 PM   #122
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Can someone clarify the honey dissolving process? Are you placing the container of honey in a warm bath to loosen or actually pouring honey into warm water? Newbie here. Thanks.
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Old 01-29-2013, 12:40 AM   #123
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Default Disolving Honey


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Originally Posted by Vox View Post
Can someone clarify the honey dissolving process? Are you placing the container of honey in a warm bath to loosen or actually pouring honey into warm water? Newbie here. Thanks.
I put the jug of honey in a pot and fill it with water till the water reaches about an inch from the top of the jug. Then I remove the honey and heat the water to about 120 degrees and then turn off the fire and drop in the jug. Do everything else that needs to be done and the honey will flow easier in twenty to thirty minutes.
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Old 01-30-2013, 07:44 PM   #124
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Beginning a five yeast experiment with simple mead.

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The yeast strains are labeled on the bottles and I used 15 lbs of clover honey in 5 gallons of spring water. I add fermaid every four days and aerate. I will continue that until I get through the 1/3 sugar break then rerack into a secondary until my SG allows for bottling.

Also with the extra must, I used bread yeast and in the growler is bread yeast and freeze dried strawberries. (Honestly, that's what I had lying around and didn't wanna dump the extra...)

I am a long way from results, but ask me in a few months. Any criticism, ideas or questions are welcomed.
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Old 03-05-2013, 05:59 PM   #125
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I just started one gallon of this recipe last week using a raw wildflower honey. I did not heat the honey with the water, instead I shook the honey in the carboy to dissolve it in solution.

At first I completely forgot to add the nutrients and energizer, but I remembered two days into the ferment. It didn't start producing carbon dioxide until a day after I added the nutrients and energizer.

I also forgot to take the initial gravity reading. I started a day after it was producing carbon dioxide, and it read 1.080.

Two days later it read 1.030.

A day later, today, I read it again at 1.018! It is moving quickly.

I also altered the recipe slightly by adding two small allspice berries and one clove flower bud to the ferment. The aroma during its fermentation is very nice, so I am excited to see how it changes.

edit*
I am also shaking the carboy to release any trapped carbon dioxide, as I don't have a wine whip or a stir plate.
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Old 03-21-2013, 05:52 AM   #126
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I just brewed this last night and it smelled and tasted pretty good!! I used some 1118 for the yeast... as of 16 hours after pitching I have active fermentation.... I had to split it into 1gal carboys... the only issue is that I had more before the top off water in one... so the initial gravity readings are vastly different... which could be a good thing... one gallon was 1.092 the other was 1.068
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Old 04-02-2013, 02:52 PM   #127
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I made this with D-47 yeast last week, today it's still fizzing up like a pop bottle that was shook up, is that normal? 1 gallon batch, 3lbs of orange blossom honey. I've never seen such a full blown fermentation for a solid week.
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Old 04-12-2013, 02:41 AM   #128
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from what I gather, honey is naturally a slow ferment.
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Old 04-12-2013, 11:27 AM   #129
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Made a 5 liter batch of this yesterday, using D-47 too. BTW I also did what Yaksha did, I left the spices in the fermentation vessel (cinnamon and cloves) instead of straining them out. I used 1.5 kg of honey and about 4 liters of water. After adding the orange juice, orange zest and spices the SG was 1.092. I did not want an overly sweet mead, but a semi-sweet or somehow-dry variant. We'll see in a few weeks!

BTW I got airlock activity in about 5 hours after pitching.

Cheers!
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Old 04-12-2013, 01:04 PM   #130
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Mine took off right away too, it's been going since the 27th (2 weeks and 2 days) and it's still fizzing, it's slowed down a bit in the past few days, but it's still bubbling away. I have it in the basement at 60 degrees, I did 3lbs/1Gallon and left the spices and oranges in the fermenter.
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