Mead - the homebrew thread

[RunninMixz]

Anyone have feedback on great frozen fruit brands? Wish we picked more fresh over the summer.

 

[sweemzander]

Just vistaprint. Designed myself and uploaded it. Pretty simple

I will add, that I print off the basic label and then write by hand the specific batch information on the label

 

[jivex5k1]

Threw a mead together today, 1 gallon, ******* bung fell into must.
Can I just put a new one over it and leave the other one in the must or am I going to get a rubber flavor if I do that?

 

[RunninMixz]

Threw a mead together today, 1 gallon, ******* bung fell into must.
Can I just put a new one over it and leave the other one in the must or am I going to get a rubber flavor if I do that?

I'd fish it out with something sanitized

 

[jivex5k1]

I'd fish it out with something sanitized

Hmmm.... no luck, don't really have anything that would work. Looked around online, should be fine most are saying. Either way I'll get another gallon jug and transfer it just in case.

 

[RunninMixz]

Sparkloid for clarity? Metabosulfate to kill yeast? Thoughts?

 

[mjohnson171]

Sparkloid for clarity? Metabosulfate to kill yeast? Thoughts?

Yes Sparkloud will work. It is a "Gentiles" fining so you should lose any flavors, besides yeast, using it. If you're really worried about losing flavors then you can be patient and just wait because mead will eventually clear on its own in time. You could also cold crash to naturally clear it up.

As far as stopping fermentation I would use potassium sorbate or campten tablets. I don't know if metabosulfate would kill the yeast. I know it's used to kill wild yeasts in your must BEFORE you pitch your normal yeast, and can be used as a sanitized. But I'm not sure about it killing a wine strain like D47 or 71B.

 

[RunninMixz]

Yes Sparkloud will work. It is a "Gentiles" fining so you should lose any flavors, besides yeast, using it. If you're really worried about losing flavors then you can be patient and just wait because mead will eventually clear on its own in time. You could also cold crash to naturally clear it up.

As far as stopping fermentation I would use potassium sorbate or campten tablets. I don't know if metabosulfate would kill the yeast. I know it's used to kill wild yeasts in your must BEFORE you pitch your normal yeast, and can be used as a sanitized. But I'm not sure about it killing a wine strain like D47 or 71B.

Gentiles fining?

 

[Snarf1]

Gentiles fining?

Not kosher.

 

[bigk84]

Anyone have feedback on great frozen fruit brands? Wish we picked more fresh over the summer.

Fruit is fruit right? Make sure it's IQF (Individually Quick Frozen). I have been buying my fruit from a local restaurant supply store. 10 lb boxes of Red Raspberries for $27, which is cheap IMO.

 

[RunninMixz]

Not kosher.

So a mead law violation.

 

[Snarf1]

Fruit is fruit right?

FTowne ha!

 

[RunninMixz]

Fruit is fruit right? Make sure it's IQF (Individually Quick Frozen). I have been buying my fruit from a local restaurant supply store. 10 lb boxes of Red Raspberries for $27, which is cheap IMO.

I've been reading Kens book. So.... Apparently fruit is not all the same.

 

[bigk84]

I've been reading Kens book. So.... Apparently fruit is not all the same.

¯\_(ツ)_/¯

 

[bigk84]

I've been reading Kens book. So.... Apparently fruit is not all the same.

I did not know this, I did not read Ken's book...I'm more of a hands on type of homebrewer/mead maker

 

[Naegerbomb]

Naegerbomb

degassing? it's not an issue, just a consequence of CO2 coming out of solution. Make sure to de-gas and stir things up gently for a bit before you add the powdered nutrients. Also, you may want to leave an appropriate amount of headspace in your fermenter to handle such situations, especially when you are not watching it. They say there are two kinds of homebrewer: those that have mopped their ceiling, and those that will.

 

[mjohnson171]

They say there are two kinds of homebrewer: those that have mopped their ceiling, and those that will.

I had to do that this past weekend.

 

[RunninMixz]

I had to do that this past weekend.

Mines just chugging along slow. Bluhbloop......bluhbloop. no volcanos.

 

[RunninMixz]

I did not know this, I did not read Ken's book...I'm more of a hands on type of homebrewer/mead maker

I like to read, consult and study. Especially when I have $75 of honey in a jug on my first try.

 

[pdurrrr]

degassing? it's not an issue, just a consequence of CO2 coming out of solution. Make sure to de-gas and stir things up gently for a bit before you add the powdered nutrients. Also, you may want to leave an appropriate amount of headspace in your fermenter to handle such situations, especially when you are not watching it. They say there are two kinds of homebrewer: those that have mopped their ceiling, and those that will.

Was more referring to the "make sure not to create foam" portion. Is that really going to kill a mead?

 

[RunninMixz]

Was more referring to the "make sure not to create foam" portion. Is that really going to kill a mead?

I took it as a no.

 

[Naegerbomb]

Was more referring to the "make sure not to create foam" portion. Is that really going to kill a mead?

No, I've never heard that. Why would you not want to create foam during SNA?

 

[sweemzander]

I have never really heard of stirring/degassing "too much" during primary/early SNA stages.
Correct me if I am wrong, but I stir the crap out of my musts during its SNA feeding times

 

[sts9fan1]

A friend of mine gave me 10lb of honey from his parents hives so I decided to make a cyser. I mostly followed the cyser recipe in Schramm's book.
5gallons cider
10lb honey
1lb brown sugar
10g D47

I made this in November and have racked it twice. It's crystal clear and boozy a ****. The issue is it is really hot and I'm not sure if I'm tasting higher alcohols. I'm new to brewing in general and have not nailed down the off flavors. I did not add any spices or fruit because I wanted to know what the base was like. Shouldn't wait it out for 6 more months and check it or should I add fruit or spices?
Suggestions? I know the fermentation temp did not get over 65F at any time.

 

[jivex5k1]

So something is happening to my gallon of must. There's pellicle stuff on the top of it, so the brett culture is alive at least. Zero airlock activity though, which doesn't really mean **** except that I'm used to seeing it in beer making.

 

[RunninMixz]

Is there a way to measure ABV when I forgot to take an original gravity? Also other than watching the bubbles how can I know when fermentation is complete? With the extra headspace in my carboy I dont want it to sit too long after its maxed out to avoid oxidation.

 

[RunninMixz]

So something is happening to my gallon of must. There's pellicle stuff on the top of it, so the brett culture is alive at least. Zero airlock activity though, which doesn't really mean **** except that I'm used to seeing it in beer making.

Check ur seal? Did you Stagger the nutrient or just all 1 day.

 

[SirDickButts]

I did not know this, I did not read Ken's book...I'm more of a hands on type of homebrewer/mead maker

got to try some of your juice this past Sunday....i HNNNNNNNNNNNNNNNNNNNG'd!
damn good mead making there, sir.

 

[bigk84]

got to try some of your juice this past Sunday....i HNNNNNNNNNNNNNNNNNNNG'd!
damn good mead making there, sir.

Thank you sir, which ones did you get to try?

 

[SirDickButts]

Thank you sir, which ones did you get to try?

it was the heart of darkness clone, i believe.