Hey everyone. New guy here. I've been thinking about brewing for a while now and last weekend decided to dive in. I have a simple (just honey, water, yeast, nutrients) 5 gallon batch going now in a 6.5 gallon glass carboy, which I plan on trying different things with in secondary, i.e. I want to do a batch of apple pie mead for the 4th of July. I just wanted to get some feedback on my progress.
5 gallon spring water
15# clover honey
1 pkt Redstar Cotê des blancs yeast
5 tsp yeast nutrient (LD Carlson)
2.5 tsp yeast energizer (LD Carlson)
OG: 1.104 @ 105*F adjusts to 1.111 (1.1116 on a calculator)
I sanitized everything with StarSan. I didn't do a SNA. Mixed it all up front. I thought I messed up with the yeast. I rehydrated it and forgot to let it sit. Then I pitched it into a must that was still around 100* or so. Luckily I did start getting bubbling out of the airlock. I have a Lees Stirrer and aerated and degassed for the first couple days (some foam over but I wouldn't say MEA). I figured out the lees stirrer haha. I quit aerating after 4 days but degas every day. I also take hydrometer readings every day.
Today marks 1 week and my hydrometer reading is 1.050 adjusted to 1.051 for temp (68*F, 67*F ambient. Power in Phoenix is expensive so I can't go lower). I get an apple aroma and cider-like taste out of the sample I poured after taking a reading. I think it may have to do with the esters(?) the yeast give off. It was pretty warm and took it's time cooling down. I didn't cold-crash it either. Not sure I could really taste the honey though. Hoping it will come through with time.
Anyway, I appreciate the feedback. I'm sure I left something out so please ask away. Here to learn!
5 gallon spring water
15# clover honey
1 pkt Redstar Cotê des blancs yeast
5 tsp yeast nutrient (LD Carlson)
2.5 tsp yeast energizer (LD Carlson)
OG: 1.104 @ 105*F adjusts to 1.111 (1.1116 on a calculator)
I sanitized everything with StarSan. I didn't do a SNA. Mixed it all up front. I thought I messed up with the yeast. I rehydrated it and forgot to let it sit. Then I pitched it into a must that was still around 100* or so. Luckily I did start getting bubbling out of the airlock. I have a Lees Stirrer and aerated and degassed for the first couple days (some foam over but I wouldn't say MEA). I figured out the lees stirrer haha. I quit aerating after 4 days but degas every day. I also take hydrometer readings every day.
Today marks 1 week and my hydrometer reading is 1.050 adjusted to 1.051 for temp (68*F, 67*F ambient. Power in Phoenix is expensive so I can't go lower). I get an apple aroma and cider-like taste out of the sample I poured after taking a reading. I think it may have to do with the esters(?) the yeast give off. It was pretty warm and took it's time cooling down. I didn't cold-crash it either. Not sure I could really taste the honey though. Hoping it will come through with time.
Anyway, I appreciate the feedback. I'm sure I left something out so please ask away. Here to learn!