Nomadic_Joel
Well-Known Member
Hello all!
So today SWMBO and I started two, one gallon batches of Mead. Taking inspiration from "The Complete Mead Maker" and "The Complete Joy of Homebrewing" books...we made these adapted Recipes.
**Please feel free to comment on them, however...I guess now is too late! Ha!
1) Joel's Cyser of Joy. :cross:
OG:1.125
** 2.8 Liters Apple juice-Super nice organic from our wine growing region.
**1.6 LBS//0.74 KG Wild Flower Honey-Local, and smelled amazing.
**1 Tsp Nutrient-(with DAP + B1..)
**0.5 Cups Dextrose.
**1/2 tsp Pectic enzyme (to help with the super unclear Apple Juice)
**10 Raisins chopped in half.
**Lalvin 1118 Yeast.
NOTE: After reading all the "heated" debates on heating honey.....I said **** it. I could not bring myself to do it after smelling how wonderful it was. I believe in the natural antibiotics of honey...as well as the posting regarding many meaderies that dont boil. Also Lalvin 1118 is tough..and should out compete any other bacterial crap..
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2) Who you callin a Ginger?-Ginger Mead.
OG=1.115
**1.6 KG wild flower honey
**60 Grams peeled and grated ginger root -(boiled for 5 mins) and placed right in the primary...water and all.
**10 Chopped raisins
**1 tsp Yeast energizer-(DAP, B1...)
**1.5 cups Dextrose.
**Lalvin 1118 Yeasty
NOTE: Covered these with a sanitized piece of tin foil, as per the debates of not fitting an airlock for 24-48 hours.
*Im most worried/unsure about the ginger...because I took a ginger recipe from one of the books and scaled down to a 1 gallon batch. I was really worried about the ginger being too powerful. who knows!?
**The only thing I did not have was Gypsium or irish moss...so I am a little worried about it not clearing. Could I add something in the secondary fermentation phase?**
Problem-After aerating...it was impossible to get an accurate OG reading. There was a think layer of foam, and so many bubbles I could not even read the numbers. How do you guys get good reading after airating?
-Do you use a turkey baster/wine thief to grab from the bottom?
-Do you take your OG just before pinching yeast?
So today SWMBO and I started two, one gallon batches of Mead. Taking inspiration from "The Complete Mead Maker" and "The Complete Joy of Homebrewing" books...we made these adapted Recipes.
**Please feel free to comment on them, however...I guess now is too late! Ha!
1) Joel's Cyser of Joy. :cross:
OG:1.125
** 2.8 Liters Apple juice-Super nice organic from our wine growing region.
**1.6 LBS//0.74 KG Wild Flower Honey-Local, and smelled amazing.
**1 Tsp Nutrient-(with DAP + B1..)
**0.5 Cups Dextrose.
**1/2 tsp Pectic enzyme (to help with the super unclear Apple Juice)
**10 Raisins chopped in half.
**Lalvin 1118 Yeast.
NOTE: After reading all the "heated" debates on heating honey.....I said **** it. I could not bring myself to do it after smelling how wonderful it was. I believe in the natural antibiotics of honey...as well as the posting regarding many meaderies that dont boil. Also Lalvin 1118 is tough..and should out compete any other bacterial crap..
----------------------
2) Who you callin a Ginger?-Ginger Mead.
OG=1.115
**1.6 KG wild flower honey
**60 Grams peeled and grated ginger root -(boiled for 5 mins) and placed right in the primary...water and all.
**10 Chopped raisins
**1 tsp Yeast energizer-(DAP, B1...)
**1.5 cups Dextrose.
**Lalvin 1118 Yeasty
NOTE: Covered these with a sanitized piece of tin foil, as per the debates of not fitting an airlock for 24-48 hours.
*Im most worried/unsure about the ginger...because I took a ginger recipe from one of the books and scaled down to a 1 gallon batch. I was really worried about the ginger being too powerful. who knows!?
**The only thing I did not have was Gypsium or irish moss...so I am a little worried about it not clearing. Could I add something in the secondary fermentation phase?**
Problem-After aerating...it was impossible to get an accurate OG reading. There was a think layer of foam, and so many bubbles I could not even read the numbers. How do you guys get good reading after airating?
-Do you use a turkey baster/wine thief to grab from the bottom?
-Do you take your OG just before pinching yeast?