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Old 02-10-2008, 06:13 AM   #11
Sir Humpsalot
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Nov 2006
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Ok, so I now have 5.5 gallons of clover mead. OG of 1.077.

I'm using Wyeast Dry Mead yeast.

So how much Fermaid K should I add to my recipe? Any opinions?
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

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Old 12-15-2010, 03:14 PM   #12
Oct 2009
Posts: 391
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I would go with the recommendations in High Test's FAQ's...


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Old 12-16-2010, 07:49 AM   #13
May 2008
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This looks interesting, I would use relative small amounts of oak if at all. Meads like honey have a complex mixture of flavor, spices and aroma that come out very strong with enough ageing. Adding oak will just over power that and turn it into bourben.
I have made some batches of mead made from Kiawe / Mesquite honey that tasted like liquid smoke for two years. Now it taste fantastic with enough ageing.
I think your headed in that direction, and may reach the wrong conclusions on mead.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

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