Hi all,
So after a long hiatus, I've gotten back into brewing and mead making again. Made about half a dozen 1-3 gallon batches of mead now and all have been very good. For Xmas my wife got me a freshly dumped 15 gallon bourbon barrel- its so fresh that its not dumped yet- ha ha-
I have a 5 gallon bucket of orange blossom honey and a 30 gallon fermenter, and a pound of fermaid O.
Questions:
What size batch should I start with to end up with enough to fill the barrel and have enough to top off after loss to lees racking, etc.
I've always used ec1118 and k1v for all my meads. I planned on using ec1118 because I've had really good luck with it lately. Should I stick with it or go with a different yeast?
I have been fermenting my batches using ec1118 in the low 50's and have not gotten any fusels. Is this a good temp for large batches? Will esoteric heat from fermentation be in issue at this size or is it minimal?
Anything else I should know?
Thanks all!
So after a long hiatus, I've gotten back into brewing and mead making again. Made about half a dozen 1-3 gallon batches of mead now and all have been very good. For Xmas my wife got me a freshly dumped 15 gallon bourbon barrel- its so fresh that its not dumped yet- ha ha-
I have a 5 gallon bucket of orange blossom honey and a 30 gallon fermenter, and a pound of fermaid O.
Questions:
What size batch should I start with to end up with enough to fill the barrel and have enough to top off after loss to lees racking, etc.
I've always used ec1118 and k1v for all my meads. I planned on using ec1118 because I've had really good luck with it lately. Should I stick with it or go with a different yeast?
I have been fermenting my batches using ec1118 in the low 50's and have not gotten any fusels. Is this a good temp for large batches? Will esoteric heat from fermentation be in issue at this size or is it minimal?
Anything else I should know?
Thanks all!