If your trying to get a guesstimate of what we intend to produce over the course of 2020....200 gallons. Right smack up to my legal limit. If I burn through it too fast it's a seriously cheap license here in MO to add more gallons but I think my wife will kill me if I do. We don't have much free space to be storing that much mead in various states of finish.
1/8 6.5 gal Viking Blood
1/8 1.5 gal spiced pear
I have a very long laundry list of various flavors I want to try recreating
@Solstice Meadery when you have something in the fermenter please comeback and add the amount to the 1.5 gallons (or whatever the total is at the time) and post the total. this is a tally of mead that is being made. (At least that is how it’s done in the beer thread)
Currently working on :
1 gallon of sweet traditional mead
1 gallon hydromel raspberry mead
1 gallon of raspberry cherry mead
7 gallons of blueberry mead
5 gallons of bochet cyser
Bringing total to 15 gallons so far this year hoping for close to 50 gallons by the end of the year
Got 5 gallons working as of today alongside the first cider of 2020 (concentrate juice), sulfites yesterday 1118 pitched this morning before work. A couple spots of potential contamination (I dropped the dang bucket of honey into the brew bucket :\ oops) but otherwise looking forward to a batch of nice dry mead. Next batch i may try for using s-04 for an off-dry and maybe doing some Brett on that but idk. Any recomendations on aeration/degassing schedule?
Yup, a lot of us make that mistake the first time we hit one of these posts.
[Stern voice] don't let it happen again! [\Stern voice]
And it case no one else has said it. Welcome, stick around, learn, and have fun.
In January, I pulled 8 gallons of cranberry cyser out of my primary fermenter.
I have about 7 gallons of traditional in my second fermenter almost done.
I have ingredients for a 5 gallon batch of straight cyser that I plan on brewing either this weekend or next.
The problem I am running into is all my containers are full! I need to drink more, because I have remnants of last years cranberry cyser in a keg, and 5 gallons of strawberry melomel that I need to either figure out how to fix or dump (it went acid on me and tastes like green strawberries - bleh).
I have plans to brew a 5-8 gallon batch every 6 weeks or so, so by the end of the year I'll hopefully have brewed about 50 gallons.
None this year, as I alternate seasonally between wines and meads. Last year I made 4 gallons:
- 2 gallons fru-fru organic honey, organically spiced mead
- 2 gallons el cheapo honey, McCormic spiced mead
Still aging. It's an experiment to see if all the fancy, more expensive ingredients are worth it or not.