First mead attempt

[mustangracer]

How does this sound? It is my first mead. I hope to have it ready for Christmas (yes, I know its an ambitious goal). According to the dude they interviewed on homebrewtv it is possible.

4# Clover honey
2# blueberries
2# raspberries
1.5 gal water
Fermaid K
D47

I plan on doind the staggered yeast/nutrient additions recommended by Curt Stock (the dude they interviewed). He says doing this it is ready to drink in 6-8 weeks.

 

[klcramer]

6 to 8 weeks seems pretty darn quick for any mead. Let me know how this turns out

 

[MedsenFey]

The recipe you've laid out may be done, but probably won't be good by Christmas. Mr. Stock's meads are "ready" (if you don't consider infanticide a crime) because they have loads of fruit and residual sugar that cover up any yeasty/fermentation flavors. The recipe you've got there will finish bone dry and will need time to age.

If you change the recipe to use 4 gallons of honey per gallon of must, use at least 4 pounds of fruit per gallon, you'll be able to end nice and sweet. If you use 71B, that will probably give you a ready-to-drink-sooner result (I believe that's what he uses).

Even if you do this, if you save one bottle 'til next Christmas, you'll be amazed how much better it will be then. Good luck.

Medsen

 

[mustangracer]

So......if it finishes dry, how can I make it semi sweet? I brew beer so this all new to me.

 

[bob1852]

Just a quick correction that Medsen meant 4 pounds of honey per gallon of must - not four gallons of honey...

 

[Kershner_Ale]

So......if it finishes dry, how can I make it semi sweet? I brew beer so this all new to me.

Allow fermentation to complete, then stir in a couple teaspoons of potassium metabisulphate and sorbate to inhibit further yeast activity. Then stir in a honey / water mixture to raise your F.G. to the desired level.

 

[MedsenFey]

Just a quick correction that Medsen meant 4 pounds of honey per gallon of must - not four gallons of honey...

Indeed I did!
Thank you for catching that.