Mead Assist

[seanhagerty]

I just came into ownership of 20 pounds of wildflower honey. I also have two more gallons coming next weekend. I am going to be a mead making fool for the forseeable future.

A couple questions come to mind:

1. How long can I store the unused honey?
2. My recipe for the first batch is :

5 gallon batch

• 15 pounds of wildflower honey
• Water to 5 gallons
• 5 grams yeast nutrient at pitching (not sure if this is enough)
• oxygenate when pitching yeast
• 2 packet of rehydrated red star cote de blanc
• Ferment at about 70 degrees F
• 5 grams yeast energizer at about the 1/3 gravity point
• when ready to bottle sulphite, sorbate and backsweeten if needed
• Clarify

Follow on recipes will be figured out as I get ready to do them. Any thoughts or comments on this?

Sean

 

[Nerro]

Just my two cents:

I normally go for 300g/Ltr honey, so ~12,5lbs/gallon.

Use a teaspoon of energizer per gallon.

One packet of yeast should do.

Adding sulfite at the end makes it stink of sulfur dioxide. At least it does here.

 

[potatoe]

quality honey should keep for years on the shelf. Its ability to resist infection and spoilage are part of what make it so special.

 

[BigKahuna]

+1 for both of you.

Honey will never spoil...it just crystallizes, and that's ok too.

 

[homebrewer_99]

The recipe looks good for a strong Mead. Nothing wrong with that and you should give it a try.

For me, I use only 1/2 gal (about 6 lbs) a lot of times just because it's (relatively) lower alcohol (8% with corn sugar added) PLUS you can get 2 batches out of a gallon of honey versus only 1. :rockin:

I really like the Barkshack Ginger Mead recipe in Papazian's TCJOHB...with only 1/2 gal of honey. There are plenty of mead sites on the web also, but it's good that you are here...the point is you should always ask for PROVEN recipes!! :rockin:

When it does crystalize just put it in the microwave until it goes back to liquid...

 

[seanhagerty]

Thank you all for your feedback, I will go with the recipe as is.

Sean

:rockin: