someoneelse
Member
I started fermenting yesterday, just used a process I had before that worked out ok, but since reading up here it seems like making mead has gone scientific, in a few weeks I am going to start a second batch using what I picked up reading here, but would def value some input on the current batch (24 hours now)
Its pretty basic recipe, i used
2.25kg (5lb?) honey, whole lemon chopped, 4L water (should have used 3, so lost some sugar), ale yeast (wilko special - ie, who even knows?), no brand nutrient mix (not staggered, but may need adjusting later?) (about 4g/tsp)
right now bubbles are doing 1 a second at least
unfortunately heatwave incoming, so next few days I will be messing around to keep it below 20C (70f?) - my options are limited for cooling (water bucket & dripping tap) but i have time to waste next dew days
i used a favourite honey which annoyingly only sold with honeycomb, but its very tasty stuff - because of this I boiled the honey up first to get the wax out, maybe I didn't need too? would straining work well enough? I know I loose some flavour with the heat, but was concerned about what else might be living on the wax
right now its around 24 hours, seems to be a going ok, not in a rush really, but is there anything I could consider changing at this point? might add something for tannins a bit later, although i only do these things because i've read about, can't say i spotted a difference yet
OG 1.14
(aiming for higher ABV & sweet, previous batches (only 5 over 2 decades) i didn't measure this, just tasted as it went along - this uses allot more honey than prev ones i made, so my main concern i think is nutrients?
Its pretty basic recipe, i used
2.25kg (5lb?) honey, whole lemon chopped, 4L water (should have used 3, so lost some sugar), ale yeast (wilko special - ie, who even knows?), no brand nutrient mix (not staggered, but may need adjusting later?) (about 4g/tsp)
right now bubbles are doing 1 a second at least
unfortunately heatwave incoming, so next few days I will be messing around to keep it below 20C (70f?) - my options are limited for cooling (water bucket & dripping tap) but i have time to waste next dew days
i used a favourite honey which annoyingly only sold with honeycomb, but its very tasty stuff - because of this I boiled the honey up first to get the wax out, maybe I didn't need too? would straining work well enough? I know I loose some flavour with the heat, but was concerned about what else might be living on the wax
right now its around 24 hours, seems to be a going ok, not in a rush really, but is there anything I could consider changing at this point? might add something for tannins a bit later, although i only do these things because i've read about, can't say i spotted a difference yet
OG 1.14
(aiming for higher ABV & sweet, previous batches (only 5 over 2 decades) i didn't measure this, just tasted as it went along - this uses allot more honey than prev ones i made, so my main concern i think is nutrients?