Mead - the homebrew thread

[Jb123]

Yeah, I'm actually hoping it goes a little bit further before it craps out. I'll see where it is in another month or two.

Should, alcohol tolerance is 14% on 71B

 

[mjohnson171]

Transferring mead


Look at that strawberry/blueberry/raspberry/blackberry/black currant trub. So chunky.

 

[EliotRosewater]

Finally jumped into meadmaking after having thought about it for way too long. Ended up making 4 gallons that I split into four one gallon batches. Hit 1.138 and fermentation was going strong this morning. Thanks to all for the awesome info in this thread!



From left to right: blueberry; raspberry; cherry; cherry/raspberry.

Just transferred these off of fruit and the Gravity has hit 1.000 meaning these are at about 17.25%. Given this, I was thinking of making another batch with a SG around 1.100 to blend, then back sweetening as needed. Anyone have any experience with this?

 

[Beerontwowheels]

Just transferred these off of fruit and the Gravity has hit 1.000 meaning these are at about 17.25%. Given this, I was thinking of making another batch with a SG around 1.100 to blend, then back sweetening as needed. Anyone have any experience with this?

That's some impressive attenuation. Whereas I've had at least one mead stall out on me, you have meads tearing through all available sugars well past the yeasts typical alcohol tolerance. Gimme some of yer yeast. I needs it.

In terms of blending with a lower ABV mead, I guess I would decide if that's necessary based on taste. If the fruited meads currently taste good, maybe just back sweeten and forget blending?

 

[EliotRosewater]

That's some impressive attenuation. Whereas I've had at least one mead stall out on me, you have meads tearing through all available sugars well past the yeasts typical alcohol tolerance. Gimme some of yer yeast. I needs it.

In terms of blending with a lower ABV mead, I guess I would decide if that's necessary based on taste. If the fruited meads currently taste good, maybe just back sweeten and forget blending?

Thanks Matt! Just regulator ol 71B. I didn't even think it could tolerate that level of alcohol.

All the meads had what I originally thought was a rotten fruit aroma but there wasn't any sign of mold and the fruit looked good. Not sure if it has anything to do with the high alcohol but they tasted like rocket fuel so I think blending down may be my best bet.

 

[mjohnson171]

Thanks Matt! Just regulator ol 71B. I didn't even think it could tolerate that level of alcohol.

All the meads had what I originally thought was a rotten fruit aroma but there wasn't any sign of mold and the fruit looked good. Not sure if it has anything to do with the high alcohol but they tasted like rocket fuel so I think blending down may be my best bet.

Time is your friend. I've had a fruited mead or two (a banana & a coconut) taste like rocket fuel after the first few months. But let it sit there for another 6 months - year and they turn into magic.

But that's just my humble opinion. I'm personally not a fan of back-sweetening.

 

[Jb123]

Time is your friend. I've had a fruited mead or two (a banana & a coconut) taste like rocket fuel after the first few months. But let it sit there for another 6 months - year and they turn into magic.

But that's just my humble opinion. I'm personally not a fan of back-sweetening.

This. All mine don't even seem drinkable until about 6 months maybe a tad sooner. The longer you wait I've found the better they are. I have no clue how schramms makes them so smooth after just a few months...I won't quit my day job I guess

 

[Jb123]

Thanks Matt! Just regulator ol 71B. I didn't even think it could tolerate that level of alcohol.

All the meads had what I originally thought was a rotten fruit aroma but there wasn't any sign of mold and the fruit looked good. Not sure if it has anything to do with the high alcohol but they tasted like rocket fuel so I think blending down may be my best bet.

Yup! I did make a orange vanilla that I front loaded with extra honey ( in w 2 gallon bucket I had nine pounds of honey and filled the rest up with juice n water.) I don't recall SG but it finished at 14% and was sweet as hell with zero need to back sweeten and it was smooth.

 

[Snarf1]

Just regulator ol 71B. I didn't even think it could tolerate that level of alcohol.

All the meads had what I originally thought was a rotten fruit aroma but there wasn't any sign of mold and the fruit looked good.

To me, that indicates you may have some help from something other than the 71B. Whatever's going on, that's some impressive fermentation. I always use the 'alternate formula' calculator for higher abv as over 9% or so, it's more accurate. That actually puts 1.138 to 1.000 at 20.76% ABV!

 

[Beerontwowheels]

To me, that indicates you may have some help from something other than the 71B. Whatever's going on, that's some impressive fermentation. I always use the 'alternate formula' calculator for higher abv as over 9% or so, it's more accurate. That actually puts 1.138 to 1.000 at 20.76% ABV!

You're an alternate formula.

 

[EliotRosewater]

20.76% ABV!

So you're saying I need to fill a magnum and send to FTowne to dome?

 

[FTowne1]

So you're saying I need to fill a magnum and send to FTowne to dome?

 

[Jb123]

So 71b goes to 14%, just racked ecto cooler and I'm getting 16% ish... Dry as ****. Is this possible????

 

[mjohnson171]

Bottled a few things in preparation for an upcoming mead tasting.

 

[cannonboi]

First time long time - I have about 5g of an apple blossom that has fermented out. I'm thinking about splitting one portion off a few gallons for a metheglin that will sit on rum-soaked oak, vanilla beans, and cinnamon. I was thinking of back-sweetening it with some maple syrup. I have seen some threads on other boards about making acerglyn, but am more interested in the following:

• Does the maple just completely cover up the honey backbone?
• Are there certain things I should keep an eye out for when sourcing the sticky icky?
• Does this turn out as good as you might think? Or nah?

Thx.

So, finally took a crack at this. Cinnamon and vanilla with apple blossom. I've stabilized it and added maple to small samples and it seems to work out perfectly. I'll try to update upon bottling.

 

[RunninMixz]

I have a strawberry mead 9 days in. How long until I should rack off the fruit?

 

[mjohnson171]

I have a strawberry mead 9 days in. How long until I should rack off the fruit?

I think I let my strawberry sit on fruit in the primary for about 4 or 5 weeks.

 

[Jb123]

Bottled a few things in preparation for an upcoming mead tasting.

Wow those look good. How did the banana one taste? You add that during primary secondary or tertiary ??

 

[mjohnson171]

Wow those look good. How did the banana one taste? You add that during primary secondary or tertiary ??

I'm really pleased with the banana, I think it has really nice flavors. The banana tastes really good but not too strong, you still have a nice honey backbone.

I actually didn't age on bananas, I made a banana water slurry by steeping bananas for about an hour in hot water (~150 degrees). Then used that "banana water" in place of water.

A word to the wise, these mead fermented for close to 18 months. It tasted like rocket-fuel for about a year, then finally came around really nicely.

 

[Jb123]

I'm really pleased with the banana, I think it has really nice flavors. The banana tastes really good but not too strong, you still have a nice honey backbone.

I actually didn't age on bananas, I made a banana water slurry by steeping bananas for about an hour in hot water (~150 degrees). Then used that "banana water" in place of water.

A word to the wise, these mead fermented for close to 18 months. It tasted like rocket-fuel for about a year, then finally came around really nicely.

Good idea, holy hell 18 months!!!! That's insane. Wonder why it took so long ?

 

[cannonboi]

I'm really pleased with the banana, I think it has really nice flavors. The banana tastes really good but not too strong, you still have a nice honey backbone.

I actually didn't age on bananas, I made a banana water slurry by steeping bananas for about an hour in hot water (~150 degrees). Then used that "banana water" in place of water.

A word to the wise, these mead fermented for close to 18 months. It tasted like rocket-fuel for about a year, then finally came around really nicely.

 

[RunninMixz]

I think I let my strawberry sit on fruit in the primary for about 4 or 5 weeks.

Did you punch it down every single day or did you just leave it go I have a good amount of headspace about that concerns me

 

[Jb123]

Did you punch it down every single day or did you just leave it go I have a good amount of headspace about that concerns me

I don't think your supposed to punch down everyday I could be wrong. Maybe while its fermenting hard for the first week or two but I'm not 100% on that. I do know head room during primary isn't much to worry about

 

[mjohnson171]

Did you punch it down every single day or did you just leave it go I have a good amount of headspace about that concerns me

I punched the fruit cap for the first few days when I added the nutrients. After the first few days I think I punched it down once or twice a week later. I barely had head space, how much space you talking?

 

[RunninMixz]

I punched the fruit cap for the first few days when I added the nutrients. After the first few days I think I punched it down once or twice a week later. I barely had head space, how much space you talking?

Like 2 feet. A LOT.

 

[mjohnson171]

Like 2 feet. A LOT.

Wow, are you making a 1 gallon batch in a 5 gal bucket or something? If possible I would try to get a smaller fermenter. You can buy those gallon glass jugs from your LHBS for like $7. Or split the batch into smaller vessels? I've used leftover 64oz brewery growlers for stuff before.

 

[RunninMixz]

Wow, are you making a 1 gallon batch in a 5 gal bucket or something? If possible I would try to get a smaller fermenter. You can buy those gallon glass jugs from your LHBS for like $7. Or split the batch into smaller vessels? I've used leftover 64oz brewery growlers for stuff before.

Is about 3 gallon, but I need the wide mouth carboy to get the berries in and stir. I think I will have to rack it into a 3 gallon glass tonight as I wont have the opportunity to watch it this week.

 

[jivex5k1]

Woke up to this:

This is a mead I made around 9 months ago fermented with only dregs from various beers with mixed cultures. I believe it was Jolly Pumpkin, Anchorage, Crooked Stave, and Prairie.

Well it fermented after a month but then stalled for a long time, it was too thick, I had 5 lbs of honey in it and probably about a half gallon of water to top it off. Last month I decided to split it in half after I bottled my dirty dozen mead, so I pitched half of it onto that fresh cake (that one isn't doing this) and then this one I just topped off with water and threw yeast nutrients in both.

It smells really ******* funky, it has a very sharp vinegar punch. Might be undrinkable but man it's cool that it took off again. The other one that I pitched onto the dirty dozen cake is nothing like this, it started fermenting quickly where this one took about a month to show any activity.

Also, Dirty Dozen makes awesome ******* mead. The batch I bottled was great a month (or two?) ago, it continued to dry out though so there's a sweet spot for sure, I liked it with a better bit of sweetness.

 

[RunninMixz]

Woke up to this:

This is a mead I made around 9 months ago fermented with only dregs from various beers with mixed cultures. I believe it was Jolly Pumpkin, Anchorage, Crooked Stave, and Prairie.

Well it fermented after a month but then stalled for a long time, it was too thick, I had 5 lbs of honey in it and probably about a half gallon of water to top it off. Last month I decided to split it in half after I bottled my dirty dozen mead, so I pitched half of it onto that fresh cake (that one isn't doing this) and then this one I just topped off with water and threw yeast nutrients in both.

It smells really ******* funky, it has a very sharp vinegar punch. Might be undrinkable but man it's cool that it took off again. The other one that I pitched onto the dirty dozen cake is nothing like this, it started fermenting quickly where this one took about a month to show any activity.

Also, Dirty Dozen makes awesome ******* mead. The batch I bottled was great a month (or two?) ago, it continued to dry out though so there's a sweet spot for sure, I liked it with a better bit of sweetness.

Age cures lots. I would drink it!

 

[mjohnson171]

I'm trying something different. I have way too many mead recipes I want to try and not enough fermenting vessels to make them all right now. so I making a 5 gallon batch and then splitting it into smaller 1 gallon batches then I'll add different fruits/spices in secondary so that I can try all my recipes in a relatively shorter timeframe.

Base is 60/40 OB/Star Thistle. It should be a nice, clean sweet base that will go well with all my different recipes.