Mead - the homebrew thread

[mjohnson171]

Took the family strawberry picking yesterday, so the only logical thing to do was to make a strawberry mead.




I also needed fermenter space so I bottled my black currant, which is my favorite mead I've made to date.

 

[wiltznucs]

But if I want to mix a gallon with the juice and do a few bottles now I should stabalize it or they may pop correct?

If you plan on adding juice and bottling immediately then you must stabilize first.

The mead will be cloudy and will ultimately sediment out in the bottle leaving a layer of sludge at the bottom.

 

[kscaldef]

Well, finally decided to dive in and try my hand at this mead thing. Went simple to start: 12lb of meadowfoam honey, 3 gal water, 1.104 OG, no-heat method (been brewing beer for a while, so I'm pretty confident in my sanitation), planning a 6 day SNA program.

One question I'm wondering: do most people use a hydrometer or a refractometer to monitor the progress of fermentation? Most of my carboys are ported, so it's really easy to just pull a small sample for the refractometer. Just wondering if there are any gotchas with mead and measuring things that way.

 

[RunninMixz]

If you plan on adding juice and bottling immediately then you must stabilize first.

The mead will be cloudy and will ultimately sediment out in the bottle leaving a layer of sludge at the bottom.

Its done fermenting now, racked once off the lees. Going to rerack the 5 gallon batch into smaller batches with sifferent fruit treatments and then back sweeten if needed. How long should I let it settle with the juice jug before bottling?

 

[wiltznucs]

Its done fermenting now, racked once off the lees. Going to rerack the 5 gallon batch into smaller batches with sifferent fruit treatments and then back sweeten if needed. How long should I let it settle with the juice jug before bottling?

I generally leave it on the fruit for 10-14 days before removing the fruit and racking again. As for how long it will take to clear it could be a week or it could be a month. Sulfites will assist in settling the yeast out.

 

[Snarf1]

Ken Schramm interview from Paste

 

[Jb123]

Ken Schramm interview from Paste

Wow, fire under trees. That makes me smile. Dedication to the fullest extent.

 

[axeman91821]

I think I'm taking my first crack at making mead in a couple weeks. Plan right now is 11lbs of orange blossom honey for a 3 gallon batch of traditional mead. 71b for the yeast and some GoFerm and Fermaid O to help fermentation along.

 

[buzzword]

Ken Schramm interview from Paste

"We have aged our ginger mead in a bourbon barrel, and it seems to have taken on some very pleasant grace notes."

 

[ShawDeuce221]

...Fermaid O...

How "Sergio Moutela" of you

.....

ISO

 

[axeman91821]

How "Sergio Moutela" of you

.....

ISO

Haha, after trying his meads when he spoke at our club meeting last month I'm doing exactly what he says. I'm pretty sure Michael from Moonlight said he's recently made the switch to Fermaid-O at the mead panel I went to during NHC.

 

[RunninMixz]

Alright, that makes sense. Thank you.

I racked once off the lees 2 weeks ago maybe longer. Then added K meta and k sorbate last night. How long till I can backsweeten and bottle? Should I leave it in the existing carboy and back sweeten?

 

[Jb123]

I racked once off the lees 2 weeks ago maybe longer. Then added K meta and k sorbate last night. How long till I can backsweeten and bottle? Should I leave it in the existing carboy and back sweeten?

I'd say as long as it's clear , yes ...I think I waited 48-72 hours...then bottled like week later taking a gravity reading to be safe . Not sure if I'm doing it 100% right

 

[Beerontwowheels]

Haha, after trying his meads when he spoke at our club meeting last month I'm doing exactly what he says. I'm pretty sure Michael from Moonlight said he's recently made the switch to Fermaid-O at the mead panel I went to during NHC.

Where did you source Fermaid O? I haven't looked too hard, but uh...you could just end my search now.

 

[axeman91821]

Where did you source Fermaid O? I haven't looked too hard, but uh...you could just end my search now.

Keystone Homebrew. At least I thought I saw it on their website. Haven't ordered yet though.

 

[doobiegoobie]

Where did you source Fermaid O? I haven't looked too hard, but uh...you could just end my search now.

I get mine from MoreBeer https://www.morebeer.com/products/fermaid-1.html

 

[mjohnson171]

Labels came today for my black currant.

 

[RunninMixz]

Labels came today for my black currant.

Who do u use? And that sounds/looks amazing!

 

[mjohnson171]

Who do u use? And that sounds/looks amazing!

For the label? GrogTag, but I made the image myself then just uploaded the image to a blank label.

 

[Beerontwowheels]

For the label? GrogTag, but I made the image myself then just uploaded the image to a blank label.

Recipe?

 

[RunninMixz]

For the label? GrogTag, but I made the image myself then just uploaded the image to a blank label.

Yea label

 

[mjohnson171]

Recipe?

Honey
Water
Yeast
Black currants.

 

[Jb123]

Honey
Water
Yeast
Black currants.

I'm listening

 

[Beerontwowheels]

Just picked up two gallons of honey that tastes f'n great. Cost was approximately 1 arm and 1 leg, but I think it will make an awesome traditional.

Local honey supply shop is calling it 'MeadowMaple':
"MeadowMaple Honey is technically a wildflower. The bees were placed close to the Meadowfoam fields, but also hit the nearby Maple trees. Meadowfoam is related to the Marsh Mallow, and by itself, produces a taste very similar to marshmallows. The combination of these two floral sources creates a very pleasant maple-marshmallow flavor."

I will probably add some oak, bourbon soaked or not. Not sure on yeast strain, will be doing some research...

 

[kscaldef]

Just picked up two gallons of honey that tastes f'n great. Cost was approximately 1 arm and 1 leg, but I think it will make an awesome traditional.

Local honey supply shop is calling it 'MeadowMaple':
"MeadowMaple Honey is technically a wildflower. The bees were placed close to the Meadowfoam fields, but also hit the nearby Maple trees. Meadowfoam is related to the Marsh Mallow, and by itself, produces a taste very similar to marshmallows. The combination of these two floral sources creates a very pleasant maple-marshmallow flavor."

I will probably add some oak, bourbon soaked or not. Not sure on yeast strain, will be doing some research...

Very interesting. What apiary is it from? I see you're from MD, are people cultivating Meadowfoam outside the NW now?

 

[Beerontwowheels]

Very interesting. What apiary is it from? I see you're from MD, are people cultivating Meadowfoam outside the NW now?

Beefolks.com - the honey in this case came from OR.

 

[axeman91821]

Alright, think I'm making my first batch of mead (traditional) tonight. Should I run some 02 into the must before I pitch, or will the stirring to mix it up and subsequently to degas get enough oxygen into solution?

 

[kscaldef]

Beefolks.com - the honey in this case came from OR.

Any idea who the source in OR is? I'd love to try to hunt some down.

 

[RunninMixz]

Labels came today for my black currant.

Knudsen? If so how much juice to 5Gal?

 

[Beerontwowheels]

Knudsen? If so how much juice to 5Gal?

Recipe?

Honey
Water
Yeast
Black currants.

This guy is tight lipped. The guy at Whole Foods told me he thought RW Knudsens Black Currant juice was being discontinued. Wonder if that's true..