Brew Frequency

[ArcticWolf907]

So, with the timeframes in mind for how long it takes for fermentation to complete, and then the aging of the mead, how often do you guys to batches?

Like do yall brew once a month so that you have a rotating supply of mead? Or do yall usually brew once a year? And would it be better to do fewer, and larger batches, or more, and smaller batches?

 

[wildmazer]

i don't know about 'better' - personal preferences count for a lot in a hobby. i've been averaging starting a batch per month for the last few years, and it's kind of a lot. it does mean that there's something to do pretty frequently.

i do mostly 1-gallon batches, usually with at least one 3-gallon and a 5 and a 6 mixed in. little batches do let you tweak and make newer versions of things regularly and test ideas. i also make a lot with foraged rather than store-bought ingredients, and smaller batches make that a bit easier too - you don't have to collect 15-20lbs of berries for a batch, you can do a smaller one with 2-4lbs.

 

[Seamonkey84]

There’s so many recipes and ideas to try. I start up new batches as my carboys gets freed up, and keep eye out for deals on honey and frozen fruits all the time.

 

[kh54s10]

I have yet to brew a mead so I am not even yet to once in a lifetime.. Someday I will though.

 

[Blacksmith1]

I've done 2 meads and a bochet. But my carboys are in constant rotation with wines and ciders.

 

[Seamonkey84]

I've done 2 meads and a bochet. But my carboys are in constant rotation with wines and ciders.

Yea, not all my brews are mead, they’re more expensive lol. But I usually have a batch brewing or clearing along with my wines.

 

[CKuhns]

I do a mead about every two months. (5 gallons or so) and a cider every three to four months. (Drinkable in 6 to 8 weeks and really good at 3 to 4 months.

Most of my meads (Not all) are high ABV >14% and take 6 to 12 months before "drinkable " and 18 to 24 before really good.

I have 400 to 500 bottles (12 oz) aging at any given time. The trick is to get in front of it and make more than you can drink or give away to allow them to age a good bit.

Either low ABV or high both get better with age. My tastes have matured and what I thought was good early in the process is not so now.

The point to my mead making is I like consistency in what I drink and also do like to experiment a bit. I most often go to the "tried and true" recipes and protocol bit occasionally wander into experiments. These often require more time and occasionally become a new technique or flavor. Isn't that the point?

Sorry for the "rant" but there it is.

 

[ArcticWolf907]

@CKuhns
Please don't be sorry. I'm extremely new to everything, and I'm getting closer and closer to starting my first brew. I love hearing little "rants" like that because it helps me understand the perspective you are coming from when giving me advice.

I have been searching for a beer or wine or drink that I can love for quite some time. I have come up rather disappointed. I have found no beers I like, and I have found very few wines that I like. All of those were sweet wines like riesling.

I have always loved just the pure concept of mead. Its medicinal properties, and its simplicity. I've had a couple of meads. And I actually like them. I like one I just had from the Ren Faire in Texas. Sweet with some pear.

I'm going to do mine traditional for the fermentation, then stabilize and back sweeten, and add peaches and plums and let it sit and age.

I was thinking 1-3 months to age? Is that a good time frame?

 

[Blacksmith1]

Yeah, getting in front of it can be a problem. The wife and I drink 3 glasses each per evening. This = 1.5L per day ( unless we do beer or liquor) so 6 gallons every 15 days? So 2-3 batches a month and burning through most of it. I told her earlier today I need to do one a week for a couple months so I can start aging some of it.

 

[Blacksmith1]

@CKuhns
I was thinking 1-3 months to age? Is that a good time frame?

for most meads 3 months is a bare minimum for aging 4-6 to start for most of us. The BOMM method (which I have never used) is supposed to cut that time down to nothing.

 

[Amadeo38]

@CKuhns
I'm going to do mine traditional for the fermentation, then stabilize and back sweeten, and add peaches and plums and let it sit and age.

I was thinking 1-3 months to age? Is that a good time frame?

Great that you found an alcohol you like to drink. I’ve always felt sorry for people who never found one they liked, because when they wake up, that’s the best they’re going to feel all day.

In your case, I’d suggest doing smaller batches like a previous poster mentioned. It will help you hone your process with a smaller investment in the front end.

I only make mead once per year when my homebrew club discounts the honey very significantly (this year I got 18lbs for $15 and 15lbs for $10 to make several batches with). After a few years, I’ve got a selection of a few types now, but the wife and I only drink about one bottle per month.

Your plan for timeframe sounds reasonable, so long as you follow a proper nutrient schedule and degas the fermenting mead frequently. Look into TOSNA type nutrient schedules. This in combination with de-gassing helps to keep the yeast happy so they produce fewer off-flavors and require less aging time to be palatable.

Cheers and good luck!

 

[Yooper]

I brew more often than I make a mead or wine, but I tend to brew 11 gallon batches of beer and smaller batches of meads and wines although I started a 25 gallon batch of chokecherry wine yesterday. Normally, I brew beer more than I make wine except in the fall when all of my berries and fruits are ripe, then the reverse is true- that's when I make mead and wine, and put brewing on the back shelf for a bit.
I have a ton of wine and mead in the cellar, and it ages well, unlike beer. I think when I started out it seemed like I would never have a full cellar, but at last count I had about 300 bottles of wine and/or mead in the cellar. It does tend to add up if you're persistent!

 

[Yooper]

I brew more often than I make a mead or wine, but I tend to brew 11 gallon batches of beer make and smaller batches of meads and wines although I started a 25 gallon batch of chokecherry wine yesterday. Normally, I brew beer more than I make wine except in the fall when all of my berries and fruits are ripe, then the reverse is true- that's when I make mead and wine, and put brewing on the back shelf for a bit.
I have a ton of wine and mead in the cellar, and it ages well, unlike beer. I think when I started out it seemed like I would never have a full cellar, but at last count I had about 300 bottles of wine and/or mead in the cellar. It does tend to add up if you're persistent!

 

[Seamonkey84]

Yeah, getting in front of it can be a problem. The wife and I drink 3 glasses each per evening. This = 1.5L per day

Gee, talk about a heavy pour or big glasses lol!

 

[Blacksmith1]

Largish glasses 6-8oz. I think. The .750 bottles aren't big enough so rather than fill only those I have the bigger ones for the stuff we both like. Unknowns go in both sizes.
But given that we go from a bout 5 to midnight it's not like we're getting sloshed.

 

[CKuhns]

Yep low ABV 6-7 % +- drinkable in a month and real good at 3 months, kegged and carbed. I follow something similar to the BOMM method. The basic recipe is from Groennfell meadery but instead of using D47 as they suggest I use Kviek Hot Head yeast. Ferment at 88 to 90 F use TOSNA 3.0 calculator for the amount of nutrients, add them all up front as the ferment is very fast 7 to 10 days and degass/aerate 2xs a day for 4 days.

for most meads 3 months is a bare minimum for aging 4-6 to start for most of us. The BOMM method (which I have never used) is supposed to cut that time down to nothing.

 

[Blacksmith1]

Gee, talk about a heavy pour or big glasses lol!

ok they may be slightly larger than 6-8 oz.

 

[bernardsmith]

I generally make a wine or mead every week but I make a gallon at a time (and sometimes if the fruit is scarce or the honey varietal is expensive I make a smaller batch). For me making small batches frequently means (hopefully) that my skill level is always increasing and my experience with problems and issues is extensive. If I would make a large batch less frequently then I am less involved in the process and develop skills and expertise far more slowly. That said, I know what my wife and I like and so when it comes to making those batches I may make much larger volumes. But if I choose to make mead or wine infrequently then I would not be able to experiment with sour meads, low ABV meads, bochets, or fruit infused t'ej..etc