Hello all,
I'm a new user although I've been making beer, wine, mead and such for years.
I've had an issue with the meads I've been making that isn't a huge deal but I'm wondering if there is a better solution. I have 2 current batches, one is a strawberry mean and one is a wild black raspberry and herb mead.
I basically used Ken Schramm's recipe for medium show mead to start, with 14 lbs of wildflower honey in a 5 gallon primary (starting gravity 1.112). Fermented with Lalvin D-47 from a 1 quart starter. Primary went fine and I racked to secondary onto 15 lbs of strawberries (bought fresh but frozen for 2 weeks before using) in a nylon mesh bag. The fermentations went fine, starting to smell great. However, after primary the gravity was down to 1.007 or so and it tastes quite dry. For a medium show mead I was expecting a bit more sweetness. I believe Ken's recipe predicts a final gravity of more like 1.015 or more.
I know that I can add potassium sorbate and back sweeten before bottling if I want, but in the future what can i do to avoid fermenting to such a dry level? I don't mind dry mead but my wife prefers a bit more residual sugar. I used the same yeast and amount of honey Ken recommended for a medium-sweet show mead. Of note, there was nothing about the primary that encouraged an overly aggressive fermentation. It sat in the dark in my basement at around 60 degrees F or so, so it wasn't too hot or anything like that. The black raspberry mead was done roughly the same way except I used less fruit, about 8 lbs of wild black raspberries since I've heard they pack a bit more flavor impact. It also fermented to the same level and tastes pretty dry as well.
Thanks in advance!
Cheers!
Josh
I'm a new user although I've been making beer, wine, mead and such for years.
I've had an issue with the meads I've been making that isn't a huge deal but I'm wondering if there is a better solution. I have 2 current batches, one is a strawberry mean and one is a wild black raspberry and herb mead.
I basically used Ken Schramm's recipe for medium show mead to start, with 14 lbs of wildflower honey in a 5 gallon primary (starting gravity 1.112). Fermented with Lalvin D-47 from a 1 quart starter. Primary went fine and I racked to secondary onto 15 lbs of strawberries (bought fresh but frozen for 2 weeks before using) in a nylon mesh bag. The fermentations went fine, starting to smell great. However, after primary the gravity was down to 1.007 or so and it tastes quite dry. For a medium show mead I was expecting a bit more sweetness. I believe Ken's recipe predicts a final gravity of more like 1.015 or more.
I know that I can add potassium sorbate and back sweeten before bottling if I want, but in the future what can i do to avoid fermenting to such a dry level? I don't mind dry mead but my wife prefers a bit more residual sugar. I used the same yeast and amount of honey Ken recommended for a medium-sweet show mead. Of note, there was nothing about the primary that encouraged an overly aggressive fermentation. It sat in the dark in my basement at around 60 degrees F or so, so it wasn't too hot or anything like that. The black raspberry mead was done roughly the same way except I used less fruit, about 8 lbs of wild black raspberries since I've heard they pack a bit more flavor impact. It also fermented to the same level and tastes pretty dry as well.
Thanks in advance!
Cheers!
Josh