Monghetti
Well-Known Member
Hey Folks, I am trying to make my first mead tomorrow and just wanted to run a few things by all you more experienced meaders. Going against everything I read here, I want to make a "show mead" as my first mead. For some reason, the spiced meads/cysers just arent appealing to me at*the moment.
I've had only two commercial meads...Redstone, and Meadery of the Rockies. The Redstone was substantially sweeter and I think I would like to make light to medium sweet mead. I would like to do 5 gallons. I have 17 pounds of local raw wildflower honey that I am picking up tomorrow. Will that amount of honey give me a semi sweet mead? I would like to keep it simple and let it ferment out and still have a bit of residual sweetness. I am going to pick up some yeast nutrient and yeast energizer at the LHBS tomomrrow as well.
I realize that mead making can and usually is a lot more involved, but can I end up with a good mead with just the honey, water, yeast, nutrient, and energizer?
I have a packet of Cote De Blanc in the fridge as well as a montrachet. Will one of these do? I would like to not use a liquid yeast if possible. Finally, is 75 degrees an acceptable fermenting temp?
Thanks for all the assistance with onslaught of questions. Im excited!
I've had only two commercial meads...Redstone, and Meadery of the Rockies. The Redstone was substantially sweeter and I think I would like to make light to medium sweet mead. I would like to do 5 gallons. I have 17 pounds of local raw wildflower honey that I am picking up tomorrow. Will that amount of honey give me a semi sweet mead? I would like to keep it simple and let it ferment out and still have a bit of residual sweetness. I am going to pick up some yeast nutrient and yeast energizer at the LHBS tomomrrow as well.
I realize that mead making can and usually is a lot more involved, but can I end up with a good mead with just the honey, water, yeast, nutrient, and energizer?
I have a packet of Cote De Blanc in the fridge as well as a montrachet. Will one of these do? I would like to not use a liquid yeast if possible. Finally, is 75 degrees an acceptable fermenting temp?
Thanks for all the assistance with onslaught of questions. Im excited!