Bray's One Month Mead

[loveofrose]

As long as the bubbles don't interfere by sticking to the hydrometer, the reading should be the same at either point.

 

[Drewed]

Why no fluid in the airlock? Does the few PSI of back pressure make a difference?

 

[loveofrose]

First few days generally blow through the airlock so there is no point. Also, some oxygen early in the ferment is beneficial.

 

[CanadianJesus]

I made up my starter on Monday. I messed up a little though because I only used 150ml water to 150ml honey. I realized my mistake and on Tuesday morning topped it off with water up to 1.5 liters.

Did I mess up badly and over stress the yeast? I want to pitch the starter tomorrow (Thursday) and begin my first BOMM. Will I have any issues, will it still turn out the same?

I have never made a starter before and I miss read something about making honey starters.

I have only made one batch of mead before, it's almost 2 years old and tastes awesome even though I made mistakes making that one. I am looking forward to having an awesome BOMM to add to my mead rack.

I also plan to make a back sweetened spiced BOMM later this summer after I gain experience making a traditional BOMM.

Edit: I'm using a stir plate on high speed for this starter.

 

[loveofrose]

Taste it. If it tastes ok, use it.

If it tastes like diesel(Fusels indicates very stressed yeast), don't use it. Instead, make another starter with about a tablespoon of the old. Taste again. No better sensor for stressed yeast then your tongue!

 

[CanadianJesus]

No fusel taste! It actually tastes drinkable lol. I know fusel taste from my first batch of mead when I racked it the first time as well as the rice wine I have made. No hotness on the tongue.

Another issue, reading further in the thread (I am about halfway through) People are using 2L starters. Should I top it off with 500ml of honey and water and let that ferment overnight or is the 1.5L starter as stated in the recipe on the first page still enough to use?

 

[loveofrose]

What size is your batch?

 

[CanadianJesus]

I plan to start the 5 gallon recipe today.

 

[loveofrose]

1.5 L is fine.

 

[CanadianJesus]

Cool! I thought so because that's what is says in the original recipe on the first page. It wasn't until I got more than halfway through the thread that I read about people making 2L starters. I started my BOMM today because the 1.5L seemed to be working for everyone to begin with. I made sure to use tablespoons and not teaspoon for my nutrients.

My BOMM:

SG: 1.100 exactly
3.5 gallons of water
4,125ml local berry farm honey (just over 5kg) (this is the best honey I have ever tried btw)
1tbsp Diammonium Phospate, 2tbsp Fermaid K, 3/4tbsp Potassium Carbonate
1.5L Wyeast 1388 yeast starter (3 days on stir plate)

 

[CanadianJesus]

And Bray, I appreciate the fact that you're still replying to your thread and helping people even 4 years after you posted it!

 

[CanadianJesus]

Okay, we're off to the races. An hour and a half after pitching and I'm already seeing my airlock bubble! (I'm using vodka in the airlock because of fruit/house flies, and I can't use the towel method because of cats). I actually haven't seen an indoor fly yet this summer, but I'm sure active fermentation will attract them.

 

[loveofrose]

For the most up to date and concise info, go here: www.denardbrewing.com

I just want folks to drink good mead. There is so much bad and outdated info. I try to be a good source of up to date info.

You wouldn't believe how folks never try to improve their process. Even this recipe has been changed to reflect new knowledge. Oh well!

 

[CanadianJesus]

Holy s**t this ferments fast. Yesterday I checked the SG 24 hours after pitch. SG was 1.080. I figured I'd add nutrients after dinner today. I took SG at 7:50pm and SG was 1.050, so at the 1/2 mark. I missed my first addition by an hour or two. I'm going to have to take a reading as soon as I wake up tomorrow or risk missing the 1/3rd addition.

I have a question. Should I keep de-gassing for the rest of the week, or is oxygen bad after the 1/3rd sugar break? I think I remember reading something about that in the middle of the thread.

I think the ferment should be done in a few days. I'm blown away at this. I have really high hopes for this batch. It smells AMAZING! Maybe I should taste it tomorrow

 

[CanadianJesus]

Ok, this fermented way faster than I thought it would. When I degassed and checked gravity today it was already down to 1.020, so I was late for both the 1/3rd and 2/3rd sugar breaks. I added nutrients anyways.

Should my batch still turn out right? I tasted it today and it actually tastes pretty good. A little sweet as expected, but no weird flavors, and no hot alcohol taste whatsoever. Just a little yeasty (obviously as the yeast is still in suspension).

Should I keep degassing/stirring after this, should I do it for the recommended full week still? I expect fermentation to be done either tomorrow or the day after.

 

[Dan_K]

So this has worked out really well. I made my first batch, 2.5# of honey for one gallon, turned out great- bottled after about 5 weeks.

Second batch I used 11# of honey for 3 gallons, a bit much (I forgot to include the starter honey before). OG should have been close to 1.155. Fermented this down for 2 weeks and then did the following-
2lbs of frozen freestone peaches, pinch of nutmeg, 2 (old) cinnamon sticks, Madagascar bourbon vanilla (Peach Pie Mead)
2lbs frozen blackberries, 1 cinnamon stick, Madagascar bourbon vanilla [extract] (Blackberry Pie Mead)
2.25 lbs frozen raspberries (Raspberry Jam Mead)

Let the mead ferment on the fruit for 1 week, then removed it (it was in a strainer bag). Then topped off with "plain" mead and let it ferment for 1 more week before cold crashing and bottling.

OGs have been astoundingly low, not sure how much sugar is inside the fruit - or how to roughly calculate that - but the Peach finished at 1.030 and the Blackberry 1.028.... both are over 17% ABV for sure. This yeast strain is insane.

 

[Dan_K]

For the most up to date and concise info, go here: www.denardbrewing.com

I just want folks to drink good mead. There is so much bad and outdated info. I try to be a good source of up to date info.

You wouldn't believe how folks never try to improve their process. Even this recipe has been changed to reflect new knowledge. Oh well!

It would be possible and probably beneficial to update the original post with the most current info - you could even leave the original text below it for historical purposes.

 

[loveofrose]

It would be possible and probably beneficial to update the original post with the most current info - you could even leave the original text below it for historical purposes.

It won't allow me to do that.

 

[CanadianJesus]

Ok, my BOMM is at SG 1.02 after 4 days. I think it's done fermenting. I'm going to stop stirring and degassing now and just let the yeast clean up after themselves. I'll wait for it to clear and hopefully bottle in a month!

I'll take a reading next week just to see if I notice any change. The airlock is still slowly bubbling. That could just be residual CO2 coming out of solution. It could also mean ferment is still slowly going. I hope it stays around 1.00 I'd like something with some sweetness.

I'm going to start a 1 gallon batch as soon as a spare stir bar arrives in the mail.

Next batch I'll try to get some Fermaid O for my 5 gallon BOMM metheglyn. I want to experiment with two 1 gallon batches first though and try at a couple variations and see what I like more.

 

[Dan_K]

Ok, my BOMM is at SG 1.02 after 4 days. I think it's done fermenting. I'm going to stop stirring and degassing now and just let the yeast clean up after themselves. I'll wait for it to clear and hopefully bottle in a month!

I'll take a reading next week just to see if I notice any change. The airlock is still slowly bubbling. That could just be residual CO2 coming out of solution. It could also mean ferment is still slowly going. I hope it stays around 1.00 I'd like something with some sweetness.

Your yeast isn't done after 4 days. You'd be impressed what these little guys can do. What was your OG? If it was ~1.100, your mead will probably finish around 1.005 or possibly less! Did you already add the 2 nutrient additions?

In another week you'll probably hit your FG. Even if it seems to ferment really fast, do not be tempted to bottle sooner than 4 weeks, it's not worth it. It's amazing how well this clears up over time. Lastly, if you are able to, do a cold crash before you bottle.

 

[CanadianJesus]

Sorry, that 1.02 was a typo. I mean it's at 1.002. It was at 1.020 a couple days ago. I missed the 2/3rd sugar break and added nutrients then. Now it's at 1.002 as of yesterday.

 

[CanadianJesus]

And I have no means of cold crashing. I don't have a refrigerator big enough to hold my fermenting pail. I'm not going to bottle it cloudy. I plan on racking into a glass carboy after the month is out so I can see how clear it is and let it clear fully if needed. I'll probably bottle it after 5 weeks.

 

[CanadianJesus]

Ok, I made a starter to attempt to recover my year old bag of 1388 that expanded when I popped the nutrient sack inside. I plan on making two 1 gallon batches with this for practice for my 5 gallon metheglin I have planned.

here's a link to the thread with my newest input if anybody has any suggestions or comments for it.

https://www.homebrewtalk.com/showthread.php?t=632057

 

[CanadianJesus]

Ok, my starter definitely works. After 48 hours the SG dropped from 1.040 to 1.10. 30 points in 2 days.

Since nobody has replied to this tread since my last update, I went ahead and added 1/2 cup of honey to it to boost SG and also get the yeast used to a higher sugar must. I'm hoping I strengthened the yeast rather than stressed it. Should I have added any nutrients of any kind?

It's a 2L starter. When I pitch yeast, how many milliliters of starter should I add to each 1 gallon batch. I'm wary of adding half, which would be 1L to a 1 gallon must... Unless I boost the SG of the starter to 1.100 to match the must I'm adding it to.

Maybe should I add a smaller amount of starter, like 250-500ml?

Somebody please answer this, I plan on pitching the yeast on Monday, which is the day after tomorrow?


I double posted this because I am desperate for an answer. Nobody has been replying to my other thread. I'm hoping to catch your attention Bray. I need an answer bad.

 

[Drewed]

Add half to each batch of must, but remove 1000ml of water from the total that you were going to use to make the must.
I.E.:
1 gallon of mead = 3875ml
3lbs of honey (4 cups= 946ml)
Starter = 1000ml
3876-946-1000=929ml of water to add

 

[CanadianJesus]

So, after I add my 1L starter, should I adjust, as in add more honey to raise my SG to 1.100 as Bray's recipe calls for?

1 liter of my starter will significantly drop the SG of my total must, I'm just wondering if I should account for that.

Adding a 2L starter to a 5 gallon batch won't make a lot of difference, but for the 1 gallon test batches I'm doing, 1L of a low SG starter will drop the SG and I just want to know whether I should add honey to compensate for this.

 

[CanadianJesus]

So I made the batches and they're fermenting away! A bit slower than my 5 gallon batch, but that is to be expected because I used old yeast. It will be easier to hit my sugar breaks on time though at least.

They taste fine right now too, no off flavors. I'll see how they taste later into fermentation and at the end of fermentation.

 

[Dan_K]

What's the optimum fermentation temp for BOMM? My last batch fermented between 70 and probably 72 degrees.
-------------------
Also, I made kind of a "sack mead" and it's not tasting ideal. About 5 weeks old right now, and I drew a sample. It's got the familiar great flavor upfront, but kind of devolves into a spicy "burn". Now it is most likely about 16.2% ABV, and it also never really cleared. Does it just need a bit more time to clear out and mellow? It doesn't seem to have any off-flavors other than the alcoholic and "spicy" burn. I was actually thinking about adding some Cheyenne pepper to it lol. I added some vanilla to a sample but strangely that tasted like vanilla Dannon to me.

ETA: doing some research, looks like I may have some Fusel alcohols in there. Best to age it out.

 

[loveofrose]

Optimal temp is 68 F with a fermentation chamber. Even if you room is 72 F, the heat from fermentation can raise the temperature by up to 10 degrees. The faster the ferment, the higher the temp will go.

I recommend a swamp cooler at the very least if you are having issues. The good news is that the fusels age out quickly.

Clearing is best done by cold crashing. If that's not an option, rack it off the gross lees and wait.

While burn is associated with fusels, I find some burn can be from alcohol when you exceed 14%. My 19% sack BOMM needed oak and age to mellow out the high ABV.

 

[CanadianJesus]

My two one gallon batches are chugging along nicely. Just did a nutrient addition tonight at the first sugar break. I missed it by a few hours and added nutrients at 1.061, but I think that's close enough for government work.


And a question about back sweetening. Should I rack to a new carboy after primary fermentation and clearing when I back sweeten, or do I back sweeten in primary?