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Old 10-24-2013, 12:05 PM   #181
BeerMeDuffMan
 
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Quote:
Originally Posted by cheyneyr View Post
I made this tonight, only I have no idea what kind of honey I put in it. When I acquired some used homebrew equipment the seller threw in five 5# containers of honey. It's somewhat dark in color and says pure honey on the label. The guy I bought it from hadn't brewed in over 10 years, so it had some age on it and was pretty well crystalized. I did a lot of rinsing and soaking in hot water to get it pourable.

I have the buckwheat honey on order, so I missed adding the first pound of it in primary. I figure I will add it when I rack to secondary and add the vanilla beans.

This is my first attempt at a mead, so I'm pretty geeked. Hopefully it will be ready by the time my birthday rolls around in May.

Cheer!
It might be ok by May, probably 1 year beyond that and it would be great! Within that time frame you want to be sure that you use finnings of some nature if you are worried about clarity. I would let that stuff sit in with the finnings for a few weeks prior to bottling.

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Old 05-09-2014, 01:40 AM   #182
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This looks great! Can't wait to make some.

 
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Old 07-05-2014, 01:15 PM   #183
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Gonna get this going today. It will be my first mead/cyser. Plan is to substitute clover honey for the OB honey since that's what I've got.

Also, maybe this is obvious, but do you all crush the 60L before steeping/mashing? This sounds just like a partial mash beer, but no boiling and hops involved.

 
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Old 07-07-2014, 10:33 AM   #184
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Got this started on Saturday. A few things of note.

My volume was way short of the desired 5 gallons. Thankfully I had some FAJC in the freezer, so I added it with the recommended amount of water indicated on the package.

Even with the added volume my SG was 1.132. Thought this was odd to begin with, but came to the conclusion that I extracted quite a few sugars from the steeping/mash step.

Speaking of the mash, I crushed the malt with my Barley Crusher at its factory set gap and used part of my BIAB set up. 2 gallons of "strike juice" at 161F, temp came down to 153 at dough in and dropped to 151 over the 45 minutes.

Also, used all clover honey in lieu of the OB honey.

I made a silly mistake and pitched the yeast before the must had a chance to cool down. Not sure what the temp was, but guessing in the 90s. Hopefully that doesn't come back to haunt me. Fermentation started within 2 hours and was incredible active all day yesterday.

 
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Old 07-07-2014, 10:37 AM   #185
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Oh and a pic of fermentation going wild.
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Old 07-24-2014, 08:39 PM   #186
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Anyone have a timeline for when this stuff clears up? Just three weeks in, so early still, but boy howdy is this stuff muddy looking.

 
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Old 07-25-2014, 01:27 AM   #187
Hanso
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No idea myself, I've been curious about this one and appreciate any updates on your experience. I'd expect it to clear suddenly as that's been my experience with other cloudy honey-influenced fermentation however you never know when it will finally clear.
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Old 07-25-2014, 02:01 AM   #188
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And my experience with AJ has been that it clears quickly. But of course I never mashed any grain in apple juice until this batch.

Not sure what I would use to clear it. Wouldn't classify as pectin haze. Maybe sparkolloid would help? If it doesn't start to clear on its on in a couple weeks I'm gonna try to assist it somehow.

 
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Old 07-25-2014, 02:39 AM   #189
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Oh I guess the OP does say "use Super Kleer to clarify" after a month in secondary but before bulk aging.
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Old 07-25-2014, 10:20 AM   #190
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Quote:
Originally Posted by Hanso View Post
Oh I guess the OP does say "use Super Kleer to clarify" after a month in secondary but before bulk aging.
Whoops! Guess I should read a little more carefully. Thanks for pointing that out.

 
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