Apricot Ginger Mead recipe, requesting tips & suggestions

[Northerngal]

I'm planning a 3gal batch, following recipe:

9# apricots, 6 in primary and 3 in secondary
6+ lbs honey to a SG of 1090
Nutrients, SNA
Pectic enzyme (how much?)
Ginger (how much?)
D47 yeast

Any suggestions? I'm really wondering if anyone has opinions, especially about the amount of ginger/pectic enzyme

Thoughts on adding the juice/zest of a few lemons? Or a couple of vanilla beans? Tannin, or oak?

Thanks!

 

[Matrix4b]

My Quick suggestions:

1: Oak: Yes, 1 oz chips American oak, light toasted for 5 gal for 2-3 weeks in a hops bag before bottling.

2: Put all the fruit in the secondary or at least swap the two, 3 pounds primary, 6 secondary.

3: 2 teaspoons of pectic enzyme will be enough for a 3 gal batch.

4: Ginger, go light: Fresh or home made extract would be good. Not sure exact amounts. I wouldn't go more than 2 tablespoons fresh in secondary.

5: Tannin is not necessary in Mead, wine maybe but not mead.

6: If you want to soften it then go for the vanilla, I would go with 4-6 beans, or 1/8 cup of extract.

Matrix

 

[Northerngal]

Thank you! I started it with the six in primary, but I'm going to stop by the fruit stand and buy more apricots for secondary. Thanks for the suggestions!