Originally Posted by nelsongg
Couple questions about this recipe:
If I leave out the peaches and ginger, what type of a plain mead will I end up with? Will it be dryer because of the absence of the sugar from the peaches?
Can I substitute spices for the fruit to make a Spicey mead?
Not knowing anything about the different yeasts and their tolerence to alcohol, is there another one I might want to use to make this recipe dryer or sweeter? I have noticed that a lot of the dry mead recipes use champagne yeast. Would this make this recipe too dry?
If you omit the fruit, there will be less fermentable sugar & therefore the end product will be dryer. Lalvin D-47 has a listed alcohol tolerance of 14%. On average, 1 pound of honey dissolved into enough water to equal 5 gallons will ROUGHLY equal 1% ABV in the finished product if allowed to ferment to dryness. I have found this rough calculation to be a tad on the light side with the honeys I've used, but honeys differ. So going on my own experience, 12 lbs honey and no other significant fermentables would come out to about 10-11% ABV. With the D-47, it will be pretty dry & light in body. You can find some VERY useful wine yeast info here: http://winemaking.jackkeller.net/strains.asp
Usually I try to calculate my fermentables level(s) & gauge those numbers against the known acohol tolerance of a yeast strain that has other desirable traits. Adding spices can be good, technically it's called metheglin when it's just honey & spices. I've only used 1 spice so far (cinnamon in cyser) and I used it very sparingly. Usually, the best way to add fruits & spices to meads is to whip up a batch of straight mead (no fruits or spices) and then add your fruits/spices in secondary; you get more flavor that way. You can find some good info at: www.gotmead.com
and I'd recommend reading "The Compleat Meadmaker" by Ken Schramm, He is pretty much THE premiere athority on meadmaking & it could help a great deal & even save you some time & $ along the way. Hope you find this info useful. Regards, GF.