Casper9000
New Member
- Joined
- Jul 9, 2013
- Messages
- 4
- Reaction score
- 1
Hi,
Pretty beginner brewer here. Done a JAOM, a blueberry melomel, mango wine along with a variety of kits. I had some watermelon in the fridge that I wasn't going to eat so I decided to make it into a mead.
I got excited when I was putting honey and added too much. Wasn't intending to do a sack, just wanted a lot of honey initially. Here's what I did.
2 lbs Watermelon w/ juice(chopped/deseeded)
4.62 lbs of honey
Water to gallon
Lalvin EC-1118 (1 packet)
1 tsp yeast nutrient
It's been sitting in primary for four days now goin along. I had originally intended to do a low alcohol % wine for my wife, but I wanted it sweet also. I plan on adding more watermelon in the secondary.
The EC-1118 has a tolerance of 18% alcohol. So I've assumed I'm going to get an 18% alcohol batch with residual sweetness from the extra unfermented honey (assuming it doesn't get stuck). The EC-1118 is very easy to find for me. Next time i'm going to do more searching for a 71B-1122.
Let's say I wanted this to sit at 10-12% alcohol. How would I do this?
Read some adamant against campden/sorbating it due to off flavors/possibilities it starts fermenting again later. Originally I had thought to do this when it was where I wanted it. Thoughts?
I read one of the issues with Sack's is the honey should be fed staggering since it will get stuck easily. If it gets stuck where I want it could I bottle it or does it run the risk of getting unstuck later in bottles?
Thanks!
Pretty beginner brewer here. Done a JAOM, a blueberry melomel, mango wine along with a variety of kits. I had some watermelon in the fridge that I wasn't going to eat so I decided to make it into a mead.
I got excited when I was putting honey and added too much. Wasn't intending to do a sack, just wanted a lot of honey initially. Here's what I did.
2 lbs Watermelon w/ juice(chopped/deseeded)
4.62 lbs of honey
Water to gallon
Lalvin EC-1118 (1 packet)
1 tsp yeast nutrient
It's been sitting in primary for four days now goin along. I had originally intended to do a low alcohol % wine for my wife, but I wanted it sweet also. I plan on adding more watermelon in the secondary.
The EC-1118 has a tolerance of 18% alcohol. So I've assumed I'm going to get an 18% alcohol batch with residual sweetness from the extra unfermented honey (assuming it doesn't get stuck). The EC-1118 is very easy to find for me. Next time i'm going to do more searching for a 71B-1122.
Let's say I wanted this to sit at 10-12% alcohol. How would I do this?
Read some adamant against campden/sorbating it due to off flavors/possibilities it starts fermenting again later. Originally I had thought to do this when it was where I wanted it. Thoughts?
I read one of the issues with Sack's is the honey should be fed staggering since it will get stuck easily. If it gets stuck where I want it could I bottle it or does it run the risk of getting unstuck later in bottles?
Thanks!