Sack Mead humble-brag

[Boden]

Dang I’m good. (Ok not so humble )

Just finished fermentation on a traditional-ish Mead.
Taste before settling is really good medium dry Sake with a hint of wildflowers.
Exactly what I wanted.

3.5lbs springtime wildflower honey
juice of one Italian lemon (low acid)
15 Raisins
water to hit one ~1 gallon (3.785L)

SG 1.095 FG 1.010
Yeast Mangrove Jack’s M05

Dash of Nutrients at the start, Energizer at day 6

Whipped daily for first 7 days to degass

Done in 15 days

Now for cold settle in fridge

Bottle in 3 days.

 

[Blacksmith1]

Sounds good. With that long a ferment I assume you have lower than 70F temps? Mine are done within 7-8 days with a 2-3 day finish in secondary.

 

[Mer-man]

Oh snap

 

[Boden]

Sounds good. With that long a ferment I assume you have lower than 70F temps? Mine are done within 7-8 days with a 2-3 day finish in secondary.

Stable 67F down here in the man cave. (Literally underground)

 

[NeverDie]

Sounds good. With that long a ferment I assume you have lower than 70F temps? Mine are done within 7-8 days with a 2-3 day finish in secondary.

You mean it's done and ready to drink in just 11 days? That's fast. How do you manage to get such fast results?

 

[Blacksmith1]

It's done fermenting. Still needs to age. And I had one chug along for almost 2 months.

 

[AzOr]

How do you like the Mangrove yeast? I’m a big fan of their cider yeast but haven’t tried the mead yeast yet.

 

[Boden]

How do you like the Mangrove yeast? I’m a big fan of their cider yeast but haven’t tried the mead yeast yet.

I like it for higher alcohol 13-18% sack mead.

71B-1122 for low alcohol fruity mead