Nomadic_Joel
Well-Known Member
Hello all,
I am just finishing off 5 weeks of my two meads being in the primary.
1X Cycer
1X Ginger Mead.
They have both fermented super dry, and so I wanted to confirm the next steps.
Next I:
**Rack into a clean/sanitized carboy
**Re air lock
**wait around one month/when its crystal clear.
---
Then:
**Once clear enough to read a newspaper through backsweeten....and potassium sorbate....then bottle.
Thoughts? am I on the right track? Below are the recipes if it makes any difference.
1) Joel's Cyser of Joy.
OG:1.125
** 2.8 Liters Apple juice-Super nice organic from our wine growing region.
**1.6 LBS//0.74 KG Wild Flower Honey-Local, and smelled amazing.
**1 Tsp Nutrient-(with DAP + B1..)
**0.5 Cups Dextrose.
**1/2 tsp Pectic enzyme (to help with the super unclear Apple Juice)
**10 Raisins chopped in half.
**Lalvin 1118 Yeast.
NOTE: After reading all the "heated" debates on heating honey.....I said **** it. I could not bring myself to do it after smelling how wonderful it was. I believe in the natural antibiotics of honey...as well as the posting regarding many meaderies that dont boil. Also Lalvin 1118 is tough..and should out compete any other bacterial crap..
----------------------
2) Who you callin a Ginger?-Ginger Mead.
OG=1.115
**1.6 KG wild flower honey
**60 Grams peeled and grated ginger root -(boiled for 5 mins) and placed right in the primary...water and all.
**10 Chopped raisins
**1 tsp Yeast energizer-(DAP, B1...)
**1.5 cups Dextrose.
**Lalvin 1118 Yeasty
I am just finishing off 5 weeks of my two meads being in the primary.
1X Cycer
1X Ginger Mead.
They have both fermented super dry, and so I wanted to confirm the next steps.
Next I:
**Rack into a clean/sanitized carboy
**Re air lock
**wait around one month/when its crystal clear.
---
Then:
**Once clear enough to read a newspaper through backsweeten....and potassium sorbate....then bottle.
Thoughts? am I on the right track? Below are the recipes if it makes any difference.
1) Joel's Cyser of Joy.
OG:1.125
** 2.8 Liters Apple juice-Super nice organic from our wine growing region.
**1.6 LBS//0.74 KG Wild Flower Honey-Local, and smelled amazing.
**1 Tsp Nutrient-(with DAP + B1..)
**0.5 Cups Dextrose.
**1/2 tsp Pectic enzyme (to help with the super unclear Apple Juice)
**10 Raisins chopped in half.
**Lalvin 1118 Yeast.
NOTE: After reading all the "heated" debates on heating honey.....I said **** it. I could not bring myself to do it after smelling how wonderful it was. I believe in the natural antibiotics of honey...as well as the posting regarding many meaderies that dont boil. Also Lalvin 1118 is tough..and should out compete any other bacterial crap..
----------------------
2) Who you callin a Ginger?-Ginger Mead.
OG=1.115
**1.6 KG wild flower honey
**60 Grams peeled and grated ginger root -(boiled for 5 mins) and placed right in the primary...water and all.
**10 Chopped raisins
**1 tsp Yeast energizer-(DAP, B1...)
**1.5 cups Dextrose.
**Lalvin 1118 Yeasty