JOAM mistake

[Nate]

Made our first mead and wanted to pass along a first timer mistake. The instructions clearly say mix your honey with warm water but apparently our water wasn't quite warm enough (room temp at best). Even though we mixed thoroughly we ended up with a bottom honey layer (several inches) and a top water/yeast/fruit layer.

The good news is the yeast apparently ate its way down through the honey over the next several days and now it looks pretty homogeneous. I'm guessing this will turn out just fine but don't be like us... follow the directions.

So what temp water do you normally use to mix your honey? I'm no honey expert but have heard don't go above 100 F?

 

[Maylar]

I warm the honey, not the water.

 

[Yooper]

I don't think my water was particularly warm, but it eventually mixed up just fine.

 

[Vex3521]

I warm my honey also for easier pouring but just enough to increase the fluidity, not going up for a specific temperature.

 

[CKuhns]

I'm no expert either but here is my thinking. The Must during fermentation will be at room temperature. Any swings in temperature even very early in the process will likely cause some stress to the yeast. Stressed yeast = Potential Bad things.

Keep everything at room temperature if possible...
I use a yeast starter and it is maintained at room temperature (Yeast get used to being in a room temp environment before pitching.). I also condition the water by allowing it to set out at Room temperature for 24 hours or so.

The honey (stored at room temp) i place in a few small jugs and set them in a sink of hot tap water for 20 minutes or so to make it easier to pour. (Raises the room temp water just a few degrees after stirring.)

When all is said and done (9 months to a year later) all of this probably does not do much to the Mead . However perception is reality and if i believe it helps then it does!

Just my 2 cents.

 

[DungMonster]

Stressing the yeast seems an issue well above room temp (100's after rehydration) and well below it (50s) more so than a few degrees here and there. If you look at the back of dried yeast packets then they typically say to use hot water (100-110) to rehydrate and let sit for a bit. I keep spare packets in my freezer and toss it straight into that hot water lol. Yes of course some may die but yeasties are crazy little guys and reproduce quicker than a herd of horny rabbits so don't stress the stress when mixing warm liquids in your fermenter as it will take off still. Mead is very forgiving over other alcohols which is why I have stuck to it!

As for must temperature some people like it below room temp around 60 and I have seen some go for low 70's. The key is to find what works best with your recipe and the yeast you have chosen. Use the recommendation on the back of the yeast for a good start and adjust as needed. You can always get those temp controllers with the jacketing and fqncy stuff to keep it at your ideal temp if you get too worried. I keep mine at about 68 (room temp in my house) using D47 from lavin and haven't had any issues. Yeast is alot more versatile than people give it credit for.

As for the honey at the bottom, I would recomend that if it is a 5gal jug you shake it (if your man enough!) Or stir it pretty good BEFORE adding anything other than honey and water as it will oxygenate the water some while doing this and since honyy is soluble it will break down NOTE** This is the only time adding oxygen to the water is ok as it helps your chosen yeast take off faster** if it is a 1 gal do the same but it should be easy enough to shake. Also don't shake if your 5gal is a glass carboy... I use a 20L plastic spediel now days to ferment and for a final rack (has spout to make bottling easier) so I am not concerned with glass breaking. Good luck

 

[DungMonster]

So what temp water do you normally use to mix your honey? I'm no honey expert but have heard don't go above 100 F?

Also if you want to keep the good qualities of honey regardless of what you are using it in. The tempeture to never touch is 120. At 120 honey starts to loose all the 'healing properties' that people rave about. Even if you cool it down it has lost it. Most store honey has all been heat treated and as such you don't get any of those benefits when eating the honey as the enzymes have been killed off. Buy honey from a local farmers market or research the brand if you want true tasty honey. I would sell you some from my hives but I use every drop If it helps Back my point up I can show you my pretty bee keeper certification via my state lol