How many gallons of Mead, 2022!

[MightyMosin]

The Pineapple and Mesquite mead I did was a 4 gallon batch. Here's what I did.
In primary I used:
14.5Lb of Trader Joes Mostly Mesquite honey with spring water added to make 4 gallons.
6Lb of frozen-chopped cubed organic pineapples from Costco
This with the pineapple sugars gave an OG of ~1.140.
At least 1 hour before yeast pitch add pectic enzyme at a rate of .326g per LB of fruit; so 1.965g total.
4g of Booster Blanc
Mix well and then aerate must with filtered air pump via oxygenation stone. I do this for ~ 1 hour to make sure it is well saturated.

Yeast used for this was 10g of Lalvin 71B with a TOSNA schedule.
Yeast was rehydrated at ~102F with 15g of Go-Ferm.
After 30 minutes of rehydration, 50ml of must was added to it and left to sit for ~15 minutes.
Pitch yeast and degas 2x daily until 1/3 sugar break of 1.086 and then once a day until SG 1.044
Fermaid-O was used at 4.6g each feeding the first 3 days and again at the 1/3 break.

pH started at 3.9 and finished at 3.7
Fermentation finished at 1.002 after 16 days.
Temperature was kept between 70-73.5F the entire fermentation.

Racked over 1.74g K-Meta
Added 8 Xoakers of French Oak Med+
Let settle/age in carboy for 6 months. CO2 blanket used in carboy during transfers and when air-locking.
Final rack over 1.57g K-Meta and bottle in 375ml wine bottles.

This has a very nice flavor and while it's ~18% it does not taste that way at all.
I attribute this to good nutrients schedule and a constant temperature.

I had intended to add some dried Chipotle to this but enjoyed the taste as it was.

 

[Dan O]

The Pineapple and Mesquite mead I did was a 4 gallon batch. Here's what I did.
In primary I used:
14.5Lb of Trader Joes Mostly Mesquite honey with spring water added to make 4 gallons.
6Lb of frozen-chopped cubed organic pineapples from Costco
This with the pineapple sugars gave an OG of ~1.140.
At least 1 hour before yeast pitch add pectic enzyme at a rate of .326g per LB of fruit; so 1.965g total.
4g of Booster Blanc
Mix well and then aerate must with filtered air pump via oxygenation stone. I do this for ~ 1 hour to make sure it is well saturated.

Yeast used for this was 10g of Lalvin 71B with a TOSNA schedule.
Yeast was rehydrated at ~102F with 15g of Go-Ferm.
After 30 minutes of rehydration, 50ml of must was added to it and left to sit for ~15 minutes.
Pitch yeast and degas 2x daily until 1/3 sugar break of 1.086 and then once a day until SG 1.044
Fermaid-O was used at 4.6g each feeding the first 3 days and again at the 1/3 break.

pH started at 3.9 and finished at 3.7
Fermentation finished at 1.002 after 16 days.
Temperature was kept between 70-73.5F the entire fermentation.

Racked over 1.74g K-Meta
Added 8 Xoakers of French Oak Med+
Let settle/age in carboy for 6 months. CO2 blanket used in carboy during transfers and when air-locking.
Final rack over 1.57g K-Meta and bottle in 375ml wine bottles.

This has a very nice flavor and while it's ~18% it does not taste that way at all.
I attribute this to good nutrients schedule and a constant temperature.

I had intended to add some dried Chipotle to this but enjoyed the taste as it was.

Thank you, very much! As luck would have it, I have a ton of 71B I have to use up.

 

[MightyMosin]

Thank you, very much! As luck would have it, I have a ton of 71B I have to use up.

The process I use is pretty similar for most of the meads that I do. I'm curious what else you might do that is different or that you think might be a good addition to that process.

 

[Dan O]

The process I use is pretty similar for most of the meads that I do. I'm curious what else you might do that is different or that you think might be a good addition to that process.

I will be sure to take good notes & report back to you with my findings

 

[Lampy]

One gallon orchard juice cyser.
428.3 + 1 = 429.3

 

[MX1]

1 gallon Cyser
1 gallon Metheglen

429.3 = 2 = 431.3

 

[Lampy]

Started another batch of hydromel since I liked my first one. This time I added some lemon/orange infused simple syrup - although I'm not sure much flavor will remain after fermenting.

431.3 + 1.5 = 432.8

 

[Ren06]

7gallons- melomel(banana, strawberry banana, &cherry)
4gallons-pyment
7gallons- traditional
3gallons- fortified buckwheat bochet

 

[Dan O]

7gallons- melomel(banana, strawberry banana, &cherry)
4gallons-pyment
7gallons- traditional
3gallons- fortified buckwheat bochet

So, 432.8 + 21 = 453.8

 

[Ren06]

So, 432.8 + 21 = 453.8

That's the total mead I made this year but also the only mead so I only made 21 gallons, and counting.... lol

 

[Dan O]

That's the total mead I made this year but also the only mead so I only made 21 gallons, and counting.... lol

No problem, just trying to keep an accurate count.
It's easier to do when you just input the current total + how many you're adding = the new total.
Example 432.8 + 21 = 453.8

 

[benbrewing]

Happy new year everyone, let's get this show on the road and see if we can make it to 1000 this year.

Kickin' off the new year with 6 gallons of Rolanberry Mead. It's a fruit combination recipe from Final Fantasy XIV that I'm attempting to create for my wife based on the official cookbook she is in love with. Essentially, it is Cherry, Raspberry and Strawberry combined with some lemon.

6 gallons, Let's Go!

I'm at 80 gallons for this year - 20 are cider or cyser tho..

 

[Dan O]

I'm at 80 gallons for this year - 20 are cider or cyser tho..
View attachment 806852

453.8 + 80 =533.8

 

[Ren06]

No problem, just trying to keep an accurate count.
It's easier to do when you just input the current total + how many you're adding = the new total.
Example 432.8 + 21 = 453.8

Oh I understand now its all the meads from everyone in the group being totaled up together. For some reason I thought it was the total of the meads I made, not everyone plus mines . Got it .

 

[Dan O]

Oh I understand now its all the meads from everyone in the group being totaled up together. For some reason I thought it was the total of the meads I made, not everyone plus mines . Got it .

Like a running tally for the year

 

[jayball]

This year I have bottled:
3 gallon triple berry vanilla
3 gallon all juice pomegranate
5 gallon boshet cyser
1 gallon all juice tart cherry with vanilla and cacao nibs

So 533.8 plus my 12 is a new total of 545.8 gallons

 

[Shine0n]

Just finished up
6.5 gal strawberry Mel
6.5 gal vanilla blueberry Mel
5 gal carrot cake
3 gal cyber

Just started today 16 gal bochet and will add coffee beans to secondary....soon I hope!!!

 

[Dan O]

Just finished up
6.5 gal strawberry Mel
6.5 gal vanilla blueberry Mel
5 gal carrot cake
3 gal cyber

Just started today 16 gal bochet and will add coffee beans to secondary....soon I hope!!!

Soooo, you're adding 37 gallons to the count?

 

[Ren06]

5.5 gallons blueberry melomel

 

[Dan O]

@Shine0n ....you're adding 37 gallons to the group total for the year?
Is that correct????
545.8 + 37 = 582.8

@Ren06
582.8 + 5.5 = 588.3

Math, people.
If you add to the yearly total, please, do the math so we can keep a running total.

Thank you.

 

[DBhomebrew]

1.112 Traditional w/ Missouri Wildflower sourced through my very excellent LHBS

588.3 + 1 = 589.3

 

[Baron Von Blackstone]

1 gal. Six ghost cherry (super hot pepper experiment - Awesome taste, but has an acid re-flux feel after the fact) Fantastic for those worst enemies.
5 gal. oak cherry
2 gal. traditional (honey)
3 gal blueberry
0.5 gal mixed fruits w/ cinnamon
2 gal cherry w/spices
2 gal blood orange w/ spice


My total = 15.5 gallons

Group Total 589.3 + 15.5 = 604.8

 

[Shine0n]

16 gal of bochet coffeemel
1.5 gal raspberry bochet
3 gal persimmon mel

 

[Shine0n]

Soooo, you're adding 37 gallons to the count?

Yessir

 

[Dan O]

Yessir

@Shine0n ........
Please do your math when you add to the count.
604.8 + the 20.5 you just added = 625.3

Math, people.
If you add to the yearly total, please, do the math so we can keep a running total.

Thank you.

 

[Maylar]

2 gallons of JAOM = 627.3

 

[bushpilot]

Just under the wire, yesterday I pitched a 1gallon sack mead.

627.3 + 1 = 628.3