daengineer
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So, I started making my very first mead about a week ago now. It's a simple raspberry mead. Since it was my very first one I decided to make just a gallon to be a tester.
Mead Info:
Honey: 3lbs Orange Blossom honey (I bought this locally from one of the bee keepers)
Fruit/Berries: 10 oz Hand picked raspberries (I picked these from a friends greenhouse last year)
Yeast:One packet Lavin D47 yeast
Water: I just used distilled water from Kroger
I read some where that people like to add the raspberries after fermentation has kicked off or until they racked into a secondary. But I decided to add them from the get go since I didn't used any yeast nutrient additives.
Everything went well mixing it the honey was a little bit annoying since it was raw. I pitched the yeast according to the directions on the label. Filled my air lock and capped it off.
Unfortunately I didn't measure my gravity when I first mixed it. But for the sake of record keeping I an hydrometer on the way before this batch will be done fermenting.
Fermentation didn't kick off until 24 hours after pitching the yeast. Since then I've been aerating the mead 3 times a day and logging the times. Normally around 7 am, 2-3 pm, and 10pm.. After work, when I wake up and before work.
I plan to aerate it till about 4/27/2015 since that will be roughly a 1/3 into a 30 day span.
After the raspberries loose all their color I will be racking to a secondary and allow fermentation to complete it's coarse for the complete 30 days. Then if my a good abv is reached I will follow up with cold crashing it in my mini-fridge.
Let me know what you think! I am open to any suggestions/criticism
Mead Info:
Honey: 3lbs Orange Blossom honey (I bought this locally from one of the bee keepers)
Fruit/Berries: 10 oz Hand picked raspberries (I picked these from a friends greenhouse last year)
Yeast:One packet Lavin D47 yeast
Water: I just used distilled water from Kroger
I read some where that people like to add the raspberries after fermentation has kicked off or until they racked into a secondary. But I decided to add them from the get go since I didn't used any yeast nutrient additives.
Everything went well mixing it the honey was a little bit annoying since it was raw. I pitched the yeast according to the directions on the label. Filled my air lock and capped it off.
Unfortunately I didn't measure my gravity when I first mixed it. But for the sake of record keeping I an hydrometer on the way before this batch will be done fermenting.
Fermentation didn't kick off until 24 hours after pitching the yeast. Since then I've been aerating the mead 3 times a day and logging the times. Normally around 7 am, 2-3 pm, and 10pm.. After work, when I wake up and before work.
I plan to aerate it till about 4/27/2015 since that will be roughly a 1/3 into a 30 day span.
After the raspberries loose all their color I will be racking to a secondary and allow fermentation to complete it's coarse for the complete 30 days. Then if my a good abv is reached I will follow up with cold crashing it in my mini-fridge.
Let me know what you think! I am open to any suggestions/criticism