SoberEwe
New2Mead
Hello all!
Mead Making is something I've been interested in for a while partially to being of Norwegian descent and more recently when my interest was piqued after some non-alcoholic mead I've been making for years now for parties and get togethers (and then spiking by the glass for adults) accidentally started fermenting on its own. Nasty first lesson with bottle bombs, but now I have the basic tools, a little bit of beginner's research, and am ready to get started!
My recipe is very fruit-heavy, as I'm using the same recipe for the non-alcoholic I mentioned earlier. Oranges, Lemons, Blackberries and Juniper, spiced with just a teeny amount of Nutmeg and Cinnamon. I'm not sure if I would label this as a Melomel or Metheglin, but I figure if it's delicious in a non-alcoholic version, with just the right amount of back sweetening (if even necessary), that it should be fantastic as an actual brew.
I've purchased two 1 gal carboys with S airlocks and will be using Wyeast 4184 "Sweet Mead". Some of my main questions before I start my first batch are:
- Do any of the collective think that I'll need yeast nutrients with my list of ingredients?
- Is there a group of natural nutrients that will not alter the flavor profile too much? (I like where the flavors are with my recipe, am aware that the flavor WILL change, but want to stay as close to the non-alcoholic flavor as much as possible)
- Does anyone have experience using Apple Cider Vinegar as your Sanitizer?
- How well does it work for you vs Chemical Sanitizers or is the major cost difference worth it?
- Would my batch benefit from an additional round of fermenting, or would it be fine to do an initial and then rack?
- Is there a step-by-step instruction somewhere in this forum for sweet meads that I could loosely follow and make decisions to deviate with my mead as necessary?
THANK YOU ALL SO MUCH in advance, and glad to be brewing!
Mead Making is something I've been interested in for a while partially to being of Norwegian descent and more recently when my interest was piqued after some non-alcoholic mead I've been making for years now for parties and get togethers (and then spiking by the glass for adults) accidentally started fermenting on its own. Nasty first lesson with bottle bombs, but now I have the basic tools, a little bit of beginner's research, and am ready to get started!
My recipe is very fruit-heavy, as I'm using the same recipe for the non-alcoholic I mentioned earlier. Oranges, Lemons, Blackberries and Juniper, spiced with just a teeny amount of Nutmeg and Cinnamon. I'm not sure if I would label this as a Melomel or Metheglin, but I figure if it's delicious in a non-alcoholic version, with just the right amount of back sweetening (if even necessary), that it should be fantastic as an actual brew.
I've purchased two 1 gal carboys with S airlocks and will be using Wyeast 4184 "Sweet Mead". Some of my main questions before I start my first batch are:
- Do any of the collective think that I'll need yeast nutrients with my list of ingredients?
- Is there a group of natural nutrients that will not alter the flavor profile too much? (I like where the flavors are with my recipe, am aware that the flavor WILL change, but want to stay as close to the non-alcoholic flavor as much as possible)
- Does anyone have experience using Apple Cider Vinegar as your Sanitizer?
- How well does it work for you vs Chemical Sanitizers or is the major cost difference worth it?
- Would my batch benefit from an additional round of fermenting, or would it be fine to do an initial and then rack?
- Is there a step-by-step instruction somewhere in this forum for sweet meads that I could loosely follow and make decisions to deviate with my mead as necessary?
THANK YOU ALL SO MUCH in advance, and glad to be brewing!
