Here we go again

[billingsbrew]

I started a mead last year. It was 14 pounds of buckwheat honey, 12 pounds of clover. Over a period of 6 months I added 10 pounds of spiced inverted sugar, 18 pounds of tart cherries, 8 pounds of sweet flathead cherries. Used EC-1118 yeast. Long story long fermented all this out. Went from an aroma of sheep and after over oaking it, Remington gun oil. Oh ya after splitting this original 8 gallon batch I added 1.75 liters of brandy, 1.75 liters of vodka each to a 3- gallon batch and a 5th of 190 proof everclear to a five gallon batch. I then brewed a 6 gallon batch of black current and pomegranate melomel. The O.G. Was to high (1.142) for the E.C. 1122 and it finnised to sweet(1.042). Then I split this batch and added 4 packs of 1118 in one and continued with 1122 in the original batch. Then mixed this batch with last years to make a melomel that was really tasty. Now made a mead OG 1.098, to blend with all of this as to make a perfect balance. And after all of this I realized what a wonderful addition of acid blend can do for a overly sweet mead! I mostly make big Belgain beers but this mead thing is pretty dang cool!!!

 

[billingsbrew]

I took a sample of this concoction to the local brew shop. I do belive if I were in prison or on the battle field in 325 BC it would be greatly appreciated. I don't know if I keep drinking it because I really like it or I just like the affect. I did add a little tannin and it helped with a little pucker. My kids tased it and didn't spit it out. ( their all well over 21). And that was even better then what I'm used to them saying "you didn't really make this beer". So I think it's time to put this beverage to bed and stick with perhaps "Real Mead". Honey, water, nutrients, yeast.

 

[bernardsmith]

It may not simply be the recipe, although it does seem to have everything in it - including the kitchen sink. The problem may be the amount of sugar you are asking the yeast to ferment. Eight gallons? but 2.5 - 3 lbs of honey in one gallon of water would be a drinkable mead. Just from the sugar (including the honey) you have 36 pounds of sugar or enough to make at least 12 gallons of mead But if you are making a mead why add sugar???? Mead is made from... honey. I am ignoring the fortifying spirits... and the sugars from the fruit. This isn't really a mead. I am guessing that your recipe was meant to send a rocket into orbit not for drinking You are expecting your yeast to do the impossible.

 

[billingsbrew]

Oh no it's fine I'm using and Orson Welles futuristic yeast. Ya...... It will do up to 36% alcohol by volume. Well yes in this batch I thought I would throw in the kitchen sink the liner in my pick-up and the lint from the dryer. It may not be a mellow mellow melomel however, I will try to store it away for a future zombie apocalypse. I think I will stick, in the future, to the written literature on the fine qualities of a classic mead.