Dry Hopping Mead?

[bernardsmith]

In the last few weeks, I have become fascinated with the idea of dry hopping mead. Are there many mead makers on this forum who routinely add hops to their mead? My sense is that one oz of hops to every gallon for about 2-3 days is good, but if you have hopped extensively, what are your preferences for quantity and length of time? More: do you seek out more exotic hops or are you using the same kinds of hops that one might use for an IPA or a NEIPA and the like?

 

[MightyMosin]

Following.
I have done, but certainly not extensively and would have to find some old notes to even know the amounts I used.

I am curious on what this thread turns up!

 

[Dan O]

I know @midwestvintage has done @ least one with hops. Trying to get the ok to post her recipe.

 

[Dan O]

I got the okay to post her recipe.

 

[Robin Edwin]

I’ve dry hopped mead before and found 1 oz per gallon for 3 days works well. Citra and Cascade are great for fruity notes but experimenting with exotic hops can add unique flavors!

 

[bernardsmith]

I’ve dry hopped mead before and found 1 oz per gallon for 3 days works well. Citra and Cascade are great for fruity notes but experimenting with exotic hops can add unique flavors!

Hi Robin, I am also currently dry hopping for 3 days using 1 oz of hops but I have a question. I have been experimenting with small batches and if I use a glass carboy it is a pain and a half to bag the hop pellets and be able to remove them from the fermenter. However, if I simply add the hops it is a pain to rack the mead or cider from the hops. I guess I could either ferment in buckets or rack into a bucket just before I dry hop but my concern is that at that point in the fermentation process I really don't want all that surface are in contact with air. Do you have a preferred method for removing the hops after 3 days? Thanks

 

[Maylar]

Do you have a preferred method for removing the hops after 3 days? Thanks

Tea bags work for me with spices and such.

 

[bernardsmith]

Fillable tea bags? Never thought of that, Maylar. I had tried to use a nut bag and that was neither easy to fill , nor easy to remove. But I will look into fillable tea bags.

 

[Dan O]

Fillable tea bags?

I use these for spice additions, as well.
Cheap enough to just toss when removed & they can be cinched down pretty tight to keep the hops from escaping.
https://www.amazon.com/dp/B07Z82NVJ7?ref=ppx_pop_mob_ap_share

 

[bernardsmith]

I use these for spice additions, as well.
Cheap enough to just toss when removed & they can be cinched down pretty tight to keep the hops from escaping.
https://www.amazon.com/dp/B07Z82NVJ7?ref=ppx_pop_mob_ap_share

But don't you get a real loss of aromatics and flavor if you pack the hops tightly? I want the yeast to help force the mead or cider to touch every micron of hop surface

 

[Dan O]

Well, they're cheap enough that if you're too concerned about over packing them, you can use more than one bag to achieve your results. It's easier (for me) to use 2 or 3 of these type bags if your need calls for it than it is to use a bigger Reusable bag & have to clean it out.

 

[Maylar]

I use these for spice additions, as well.
Cheap enough to just toss when removed & they can be cinched down pretty tight to keep the hops from escaping.
https://www.amazon.com/dp/B07Z82NVJ7?ref=ppx_pop_mob_ap_share

That's what I use as well. Weighted with a sanitized stainless nut or ceramic stone to keep them from floating. dangle the bag from the airlock stopper.

 

[MightyMosin]

Something that is a wide mouth like a Fermonster is what I prefer to use so that getting larger items in/out isn't an issue, especially if it's for a short time.

 

[Dan O]

I love my FERMONSTERS

 

[CarenSolis]

I’ve dry hopped mead with 1 oz per gallon for 2 4 days, using hops like Saaz, Citra or Simcoe, depending on the flavor I want.

 

[AzOr]

A “cleaner” alternative would be to use a small amount of water and make a hop tea. If you kept the temp around 170 or 180f, it would be comparable to whirlpooling in beer. You could use the tea to slowly dose your mead to get the amount of flavor desired.

Thanks for this thread as I enjoy drinking hop water.

 

[bernardsmith]

A “cleaner” alternative would be to use a small amount of water and make a hop tea. If you kept the temp around 170 or 180f, it would be comparable to whirlpooling in beer. You could use the tea to slowly dose your mead to get the amount of flavor desired.

Thanks for this thread as I enjoy drinking hop water.

I am going to give your tea method a try. For how long do you brew the hops - 10 minutes? Less? I don't need any bitterness as I ferment my honey brut dry and so any bitterness would be unbalanced in the mead.

 

[AzOr]

I think that would be a good starting point. Maybe let it take it’s time coming back to room temp.

*Im assuming you’ll be using pellet hops. Whole, dried hops would take longer at that time. Those are getting harder to find now anyways.

 

[bernardsmith]

Always want to get the temperature of the must (in this case the hop tea) down to fermentation temperature before I pitch the yeast, but a higher temperature is always good for diluting the honey - and I tend to use a blender to aerate and thoroughly mix the honey with the water, fruit juice or, as in this case, hop tea .