My plans are to make a 3 gallon batch of this Polish Mead.
I found a calculator to help with the step feeding. I am going to start with all the water, which is just under 2 gallons. I am going to start with 7 pounds of honey in this water, and get the fermentation started. This should get me to about 1.100.
Here is where my questions start …..
Which yeast to use ?
D-47, 71B, EC-1118, Kveik, Voss, Hothead, 4632 Dry Mead, or something else.
Which fruit juice would I choose ?
Elderberry, prune, tart cherry, grape …… maybe something else ?????
The amount fruit juice will replace the water, on a 1:1 ratio.
So, back to the mead itself.
7 pounds of honey with ~2 gallons water, get the fermentation going. When that hits the 1/3 sugar break, add 2 more pounds of honey. Here I was thinking of removing 8 to 12 ounces of the fermenting mead, warm it, and the honey, slightly. Mix this well and return that back into the fermenting mead. I will do this two more times.
If I don’t use any fruit juice, my SG should be around 1.150, once all the honey is added.
YES, I will use the TOSNA protocol.
Monitor the fermentation process, and rack once the airlock has pretty much stopped. Hopefully I will have a decent gravity at this point. Monitor it, keeping the airlock filled. Rack it again in 30 days (maybe).
Once I am satisfied the fermentation has completed, put a solid bung in the carboy and put it away in a cool, dark place. Checking on it periodically, but basically let it age.
Any comments or suggestions would be appreciated. Especially on the yeast selection and possible fruit juice.
I found a calculator to help with the step feeding. I am going to start with all the water, which is just under 2 gallons. I am going to start with 7 pounds of honey in this water, and get the fermentation started. This should get me to about 1.100.
Here is where my questions start …..
Which yeast to use ?
D-47, 71B, EC-1118, Kveik, Voss, Hothead, 4632 Dry Mead, or something else.
Which fruit juice would I choose ?
Elderberry, prune, tart cherry, grape …… maybe something else ?????
The amount fruit juice will replace the water, on a 1:1 ratio.
So, back to the mead itself.
7 pounds of honey with ~2 gallons water, get the fermentation going. When that hits the 1/3 sugar break, add 2 more pounds of honey. Here I was thinking of removing 8 to 12 ounces of the fermenting mead, warm it, and the honey, slightly. Mix this well and return that back into the fermenting mead. I will do this two more times.
If I don’t use any fruit juice, my SG should be around 1.150, once all the honey is added.
YES, I will use the TOSNA protocol.
Monitor the fermentation process, and rack once the airlock has pretty much stopped. Hopefully I will have a decent gravity at this point. Monitor it, keeping the airlock filled. Rack it again in 30 days (maybe).
Once I am satisfied the fermentation has completed, put a solid bung in the carboy and put it away in a cool, dark place. Checking on it periodically, but basically let it age.
Any comments or suggestions would be appreciated. Especially on the yeast selection and possible fruit juice.
