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Old 02-23-2008, 05:30 AM   #1
Jan 2007
Posts: 160

I've already started a thread about this batch of mead , but I guess I need more advice. I started my 5 gallon batch on Jan 28th. within 48 hrs had vigorous fermenting... Now its almost a month later and its still bubbling at least every 5 seconds!! This is my first wine. My starting OG was 1.125 and now is 1.05. Is this normal? I can't believe that it is still Rock 'n' Rollin' after a month of strong fermenting. It shows no sign of slowing. I am scared that I may have created a HOT one.

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Old 02-23-2008, 05:51 AM   #2
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts

Well not knowing the recipe, I'd say you had tons of honey in there and a high tolerance yeast. So yeah you will have one strong and very hot mead. It is going to need to age for a long time, and it will be dry!
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

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Old 02-23-2008, 11:43 AM   #3
Jan 2007
Posts: 160

5 1/2 gal batch.
13 lbs orange blossom honey
3 lbs Dole canned pineapple+ it's juice (no sugar added)
1 tbsp gypsum
1/2 oz energizer
1/2 oz Nutrient
2 packets yeast (12 grams Lavlin Champaign yeast).
Honey + 2 gallons of water was boiled for 15 minutes and the foam was skimmed.
Then the fruit was steeped in a hop bag at 160' for 20 minutes at the end
Topped up to 6 gallons and yeast was re hydrated and pitched at 90'

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Old 02-23-2008, 04:30 PM   #4
malkore's Avatar
Jun 2007
Posts: 6,922
Liked 37 Times on 35 Posts

apparently you didn't do a lot of mead research first? 4 weeks in primary is normal for a high ABV, dry mead. you used champagne yeast, so this batch is going to ferment to under 1.000....but should stop before 0.990

then you'll need to age it for about a year so the hotness can mellow out.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

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Old 02-23-2008, 05:30 PM   #5
Jan 2007
Posts: 160

No I didn't do a lot of research. Thanks for the info.

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Old 03-03-2008, 03:15 AM   #6
Oct 2006
Posts: 70
Liked 1 Times on 1 Posts

eeep! I just pitched yeast for my first batch of mead and my OG is about the same. I also am using a champaign yeast.

we'll see about how fermentation goes, but I was thinking I would be able to siphon off a gallon or so for around the forth of july for people to sample...of this year

perhaps I ought to whip up a smaller, less heated batch for july and save this batch for the holidays and beyond?

recipe for todays concoction:

6 gal water
13# honey ( 1 gal )
3 1/2 # canned cherries, drained
1/2 # (one can) mandarin oranges, drained
1/8 c. lime juice
1/8 c. lemon juice

other notes aerated via pouring entire batch between kettle and primary fermenter couple of times...should be plenty O oxygen
pitched yeast @80*
expected fermentation temp around 70-72*

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