About to start my mead making journey

[ScruffyBeard]

So I'm about to start my first mead. I'll be using clover and linden honey with 1118 yeast.

I have a few questions. What would you recommend the split be for the honey, should I do 50/50, 70/30 etc

Also I want to add vanilla and rosemary to the mead, is it best to do that at the start, or add to the primary after a few weeks or add to the secondary?

I am looking to have a grassy note in the mead which is why I chose those two honey types.

Any other advice you have I'd happily welcome.

 

[MightyMosin]

I haven't used it, but I'm assuming the linden honey will be what you are expecting to give that grassy note. If so I would lean into that varietal. Maybe 70%? depends on what you want out of the Clover honey.

I'd split the vanilla bean(s) lengthwise and add in secondary.

 

[ScruffyBeard]

I haven't used it, but I'm assuming the linden honey will be what you are expecting to give that grassy note. If so I would lean into that varietal. Maybe 70%? depends on what you want out of the Clover honey.

I'd split the vanilla bean(s) lengthwise and add in secondary.

Should I add the rosemary to the secondary as well?

From what I've read I'm not supposed to use a lot as it's quite potent?

 

[riceral]

For your first mead, I would recommend a traditional mead with just honey and leave out the rosemary and vanilla.

Just my 2 cents

 

[ScruffyBeard]

For your first mead, I would recommend a traditional mead with just honey and leave out the rosemary and vanilla.

Just my 2 cents

Valid point.

 

[Rish]

Should I add the rosemary to the secondary as well?

I'd recommend making a tincture with the rosemary. Put it in a jar, cover it with vodka or Everclear and seal it then shake it well a couple of times a day for a week or two. Strain it then add a little of the liquid at a time either in secondary or bottling bucket, tasting as you go until you get it where you want it. That's how I usually do herbs or spices and it works for me. Good luck!

 

[ScruffyBeard]

So bit of an update. Looks like just after 2 weeks the yeast is done. Just checked the gravity and it's just under 1. Should I leave it for another week or two before racking or rack it now?

 

[DBhomebrew]

Up to you. Feel free to rack now or let it sit and clear where it is. Either way, time will improve flavor whether that time is in the primary vessel, a secondary, or the bottle. Time in bulk, whether primary or secondary, will reduce sediment in the bottle.

 

[ScruffyBeard]

I think I'll leave it in the primary for another week then rack it. Add my vanilla and back sweeten with erythritol.

 

[bernardsmith]

My preference is always to rack just before active fermentation ceases. The CO2 that the yeast is pumping out will help protect your mead (or wine ) from oxidation. If you rack after the yeast have quit and your siphoning protocol is weak (your siphon is high in the target carboy , for example) then you can introduce a great deal of unnecessary oxygen. Better to rack when the gravity is around 1.010- 1.005. You will take enough yeast with you into the secondary to finish the job.