VuduMead
Member
- Joined
- Mar 4, 2021
- Messages
- 6
- Reaction score
- 1
Hello,
I recently made my second batch of mead following the mixed berry recipe in "the complete guide to making mead" by Steve Platz.
It blew through gravity points and fermented really quickly. It only sat with the fruit in 5 gal bucket primary for 11 days before I had to rack it into a 3 gal glass secondary. Its SG was 1.200 and got down to .998.
The goal was to create a sweet/ semi sweet mead, but as you can see its DRY. I stirred the must 3 times a day. Everything was sanitized with Star San.
As i mentioned this only my second mead and im not sure what to do at this point. It tastes really strong of Alcohol and didnt really flavor much from the 6kgs of berries I used.
My questions is what should I do now with this 3 gal batch:
A) Learn more about changing flavor profile post fermentation? How can I attempt to make this a more enjoyable mead?
B) Should I ABC split test and what should I do for those tests?
C) What would you do in my position?
Mead log sheet
I recently made my second batch of mead following the mixed berry recipe in "the complete guide to making mead" by Steve Platz.
It blew through gravity points and fermented really quickly. It only sat with the fruit in 5 gal bucket primary for 11 days before I had to rack it into a 3 gal glass secondary. Its SG was 1.200 and got down to .998.
The goal was to create a sweet/ semi sweet mead, but as you can see its DRY. I stirred the must 3 times a day. Everything was sanitized with Star San.
As i mentioned this only my second mead and im not sure what to do at this point. It tastes really strong of Alcohol and didnt really flavor much from the 6kgs of berries I used.
My questions is what should I do now with this 3 gal batch:
A) Learn more about changing flavor profile post fermentation? How can I attempt to make this a more enjoyable mead?
B) Should I ABC split test and what should I do for those tests?
C) What would you do in my position?
Mead log sheet
Batch Name: | Mixed Berry | ||||||||
Mead Type: | Melomel | ||||||||
Date: | 2/13/2021 | Target Batch Size: | 3 gal | Target OG: | 1.206 after fruit | Target FG: | 1.032 | ||
Water Source and Treatment: | 3.75 cullligan water campden treated (1 tablet) | ||||||||
INGREDIENTS | |||||||||
Amount | Ingredient | Date Added | |||||||
6kg | Mixed Berries | Feb 13 | |||||||
5.53 kg | costco Honey | Feb 13 | |||||||
3.75gal | culligan water | Feb 13 | |||||||
Actual SG: | 1.200 | Actual Volume: | 18L | ||||||
NUTRIENT MIXTURE | |||||||||
Amount | Nutrient Name | ||||||||
3g | fermaid k | ||||||||
6g | DAP | ||||||||
STAGGERED NUTRIENT ADDITIONS | |||||||||
Amount | Date Added | Notes | |||||||
3g | 2/13/2021 | 75f | |||||||
2g | 2/15/2021 | 80f | |||||||
2g | 2/18/2021 | 75f | |||||||
2g | 2/20/2021 | 74f | |||||||
YEAST | |||||||||
Rehydration | |||||||||
Yeast Strain: | 71b | Yeast Amount Used (g): | 5g | ||||||
Rehydration Nutrient: | na | Rehydration Nutrient Amount (g): | 0 | ||||||
Rehydration Water Source: | Culligan | Rehydration Water Amount (ml): | 250 | ||||||
Rehydration Temperature: | 38c/100f | ||||||||
Rehydration Time: | 17min | ||||||||
COMBINING YEAST WITH MUST | |||||||||
Yeast Temperature: | 34c/93f | Must Temperature: | 34c/93f | ||||||
MEASUREMENTS | |||||||||
When | SG | Temperature | Notes | ||||||
2/15/2021 | 1.07 | 26c/80f | |||||||
2/18/2021 | 1.022 | 24c/75f | |||||||
2/22/2021 | <1.010 | 74f | Bubbles are not being produced by the airlock. Racked to secondary | ||||||
2/24/2021 | 0.998 | 73f | Bought a deeper sample cylinder to take hydrometer readings. |