Any advice for a new brewer?

[kylesare57]

I get my yeast tomorrow, I'm going to brew 1 gallon in total in 2 batches of 64oz, I'm thinking of making one without fruit and using some fruit in the second batch but I can't find a recipe for 1/2 gallon, I'm planning in just cutting the ingredients in half from a gallon recipe, will that work?
Using lake shore pure natural honey and lalvin ec-1118 yeast

 

[RPh_Guy]

I'm planning in just cutting the ingredients in half from a gallon recipe, will that work?

Yep!

http://www.meadmaderight.com

 

[kylesare57]

Woah only 3 months? I'll probably drink one of the batches before it's done racking, do I just cut the ingredients by 10 for each batch? It says to degass it, I'm using an plastic airlock do I need to do anything special to degass it? And last question it says to follow the tosna schedule will I be fine if I just put in yeast nutrient and Energizer in the beginning of primary fermentation? Thanks for the help

 

[kylesare57]

Woah only 3 months? I'll probably drink one of the batches before it's done racking, do I just cut the ingredients by 10 for each batch? It says to degass it, I'm using an plastic airlock do I need to do anything special to degass it? And last question it says to follow the tosna schedule will I be fine if I just put in yeast nutrient and Energizer in the beginning of primary fermentation? Thanks for the help

It's not letting me reply directly so hopefully you see this

 

[RPh_Guy]

Yes, to scale a 5 gal to 0.5 gal, divide ingredients by 10.

Degassing/aerating can be done by shaking, stirring, or swirling. Agitate the mead until it stops foaming, like removing carbonation from a soft drink or beer. Remove the airlock before degassing.
Sanitizer the stirring tool if you use one.

Sure, you can follow whatever nutrient schedule you want with whatever nutrients you have. YMMV.
... But TOSNA is a reliable way to ferment mead with no off-flavors, so minimal aging is required. The staggered additions help keep the yeast healthy.

Cheers

 

[loveofrose]

You can also look here for recipe examples and good practices. The nutrient schedule is for liquid yeast, so it is different from TOSNA. Everything has quick turn around: https://denardbrewing.com/blog/category/mead/

 

[kylesare57]

Just made both batches one has organic apple juice,. Not sure how much I put in I kinda just mixed it with the water, I had to pour some of it out, and I think I poured some yeast out, it was too full to finish adding yeast, but it should have more than enough, I went a little overkill on yeast, thanks for the help

 

[kylesare57]

Just made both batches one has organic apple juice,. Not sure how much I put in I kinda just mixed it with the water, I had to pour some of it out, and I think I poured some yeast out, it was too full to finish adding yeast, but it should have more than enough, I went a little overkill on yeast, thanks for the help

I noticed there's already some sediment on the Bottom, did I **** up? I had the yeast in eater at about 95 degrees and brought it to about 10 degrees above the must, shook it up and added Energizer and nutrient

 

[kylesare57]

I noticed there's already some sediment on the Bottom, did I fudge up? I had the yeast in eater at about 95 degrees and brought it to about 10 degrees above the must, shook it up and added Energizer and nutrient

If I shake it it floats around and settles again

 

[RPh_Guy]

Sediment is completely normal, it's mostly yeast.

 

[kylesare57]

So about 3-4 days ago I covered the airhole while I degassed one of the bottle[emoji23], and lets just say it has the perfect amount of Mead left, I overfilled it, they're starting to smell like actual alcohol now

 

[kylesare57]

I just racked the apple melomel, and I must say, it tastes bad, it reminds me of a cheap wine, and not in a good way, I got most of the sediment out although there's still a bit, I also spilled a bunch on the bathroom floor when my siphone fell out of my car, at about 2.5 pints of the original 4