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Old 02-25-2012, 04:05 AM   #121
RobbyBeer
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Jan 2012
West Chester, PA
Posts: 154
Liked 2 Times on 2 Posts


I just scaled this down to a one gallon batch.. Hope it still turns out.
The yeast is the only thing I am not sure how to scale down.. Any hints?

 
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Old 02-25-2012, 04:19 AM   #122
mphymel
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Feb 2012
covington, LA, LA
Posts: 8


OK, just a few notes for anyone as green as I am:

1. Get about an extra half gallon of apple juice. The grains will absorb about that much.

2. Don't think, "hmm, why don't I add the DME to the 150F juice to make it dissolve quicker?" It will turn into silly putty the instant it hits the hot liquid, then you will have to take a bottle of juice and heat it until it melts, then cool it so your must is not too warm. Don't ask how I know this.

3. If you are using raw honey, be prepared to melt down any crystallized honey that may be present. Because of this, I ended up sanitizing a gallon ziploc bag and filling it with ice to bring the temperature down prior to pitching.

4. Have a quantity of sterile water available to fix your original gravity. To get my gravity right, I added an extra half gallon of juice, which brought me from 1.14 to 1.13, then added half of a water to get me to 1.12. I, being the noob that I am, am trying to stick as close to the recipe as possible.

Question:
Does anyone have any estimate as to when I should check the gravity again, in order to add the 5 grams of Fermaid K. Is this expected to happen in matter of hours, days, or weeks?

Thanks for any advice offered.
Mark

 
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Old 02-25-2012, 04:53 AM   #123
HenryVance3
 
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Apr 2011
Skagway, AK
Posts: 202

yeast is very forgiving in that it is pitched at a small amount and grows exponentially. I say if it is a packet of dried yeast pitch it all or if it is a liquid and you have a way of storing unused pitch half.
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Old 02-27-2012, 10:38 PM   #124
matalec1984
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Jul 2011
Shrewsbury, Ma
Posts: 106

Finally got around to doing this batch.

I did a 5 gallon batch w/ a 500 ml 1116 starter.

My O.G. was 1.113 so pretty spot on, although I only yielded about 4.8 gallons of liquid so that was a little off.

Smells a little malty right now, like the crystal is slightly overbearing but I'm assuming that will change over time.

I'm getting close to bottling my cranberry mead so its nice to have another batch going.
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Bottled:ESB, Rye Dog Pale Ale V.1, All the Kings Horses Pilsner v.1, Imperial Pumpkin Ale, Daywalker Red Ale v.1,Hazelnut Spiced Porter, 2009 Red Meritage, 2011 Dry Mead, 2009 New England Cyser, 2009 South African Shiraz, 2009 Chilean Chardonnay, 2011 Dry Johannisburg Riesling
Primary: Vanilla Milk stout v.2 and v.3, Chocolate Raspberry Port
Secondary:Italian Barolo, Cran-Blackberry Melomel, Peach Icewine
On Deck:Isla's Boon Strawberry Blonde v.1, Caramel Apple Mead

 
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Old 02-29-2012, 02:54 AM   #125
mphymel
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Feb 2012
covington, LA, LA
Posts: 8


OK, checked my gravity, I am at 1.07, so I added my 1st nutrient shot, I am using WLN1000 from White labs. Also, my yeast was Wyeast 4021.

I forgot to dissolve this in liquid, so I did get foaming.

 
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Old 04-22-2012, 06:22 PM   #126
Meadrol
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Apr 2012
Lubbock, Texas
Posts: 86
Liked 3 Times on 3 Posts


If one were to enter this in a competition, how would you classify it..as a cyser, braggot, or mead?

 
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Old 04-24-2012, 12:30 PM   #127
huesmann
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Mar 2011
Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts


Since it's primarily apple juice n honey, I'd call it a cyser.

 
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Old 04-30-2012, 02:41 AM   #128
mphymel
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Feb 2012
covington, LA, LA
Posts: 8


Question regarding stabilizing:

I am a bit late in getting around to stabilizing and sweetening with the buckwheat honey. Mainly because I am not quite sure what I am supposed to be doing in this step.

The recipe states :"Rack again onto 1 lb of buckwheat honey and 1/4t potassium metabisuphite or 5 campden tabs and 2 1/2t potassium sorbate to stabilize. Add Super Kleer to clarify. Bulk age for six months to a year before bottling."

1. Should I heat this honey to kill off any nasties that might be in there?
2. How should I interpret the addition of stabilizers? Is it
(1/4t pot. metabisuphite or 5 campden tabs) and( 2 1/2t pot. sorbate ) ?
Or is it
(1/4t pot. metabisuphite or (5 campden tabs and 2 1/2t pot sorbate )
?
3. Do I dissolve in the stabilizer(s) in a small quantity of must and mix it in, or do I just add the stabilizers directly?

Sorry for all the questions, this stuff is looking awesome, and I dont want to mess up now, the home stretch is in sight!!

Mark

 
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Old 05-01-2012, 12:37 PM   #129
huesmann
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Mar 2011
Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts


1. No.
2. Either (1/4t Kmeta) or (5 campden tabs + 2.5t sorbate). Your choice, depending what you have on hand.
3. I usually boil a little water (1/4-1/2c) and dissolve the additives in that.

 
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Old 05-08-2012, 07:57 AM   #130
MeadEnthusiast
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May 2012
College Station, Texas
Posts: 4

Hello Im making this recipe for the first time and was wondering about the yeast strain. This recipe calls for Lalvin K1v1116 but I generally use Wyeast Sweet Mead Yeast (4184). Would the end result still end up with a caramel apple mead?

 
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