So im Fortunate enough to have plums cherries apples pears and grapes black berries, rasberries and blue berries all growing on my property which in the past I have canned made jellies yadda yadda but I have recently started making Mead with our local honey and my fruits my 1st batch was kiwi Turned out very dry and very little flavor 2nd batch was Asian plums very robust flavor with a beautiful Auburn color and a nice smooth warming as it went down I still have 5 gallons of this bulk aging My question is how long can I leave it bulk age in a 6 gallon carboy before I have to use it or bottle it? Also not understanding how to check alcaholl content any help would be greatly appreciated.
New guy Having fun learning
- Thread starter Plumzz
- Start date
Help Support Homebrew Talk:
Easycreeper
Well-Known Member
Welcome!
I just made my first mead recently, but can answer your question on checking ABV. First, you'll need a hydrometer and tube (graduated cylinder). Second, you'll need to use those tools to measure specific gravity both before fermentation and after it's completely done. Third, you'll determine the difference between those two values and multiply by 131.25. This will give you a reasonable approximation of alcohol content. There are other calculations for higher starting gravities, but this is the be really accepted method of measurement.
As far as getting more fruit flavor, well, some fruits are easier to work with than others. Fruits with delicate flavors will be difficult to taste in the finished product. You can increase the amount of fruit to achieve better results and modify when it is added (e.g. secondary) in order to get better results.
Bulk aging is impacted by a few factors which are not limited to head space and oxygen exposure, both of which are related. Limiting both of those will allow you to bulk age much longer. So, 5 gallons in a 6 gallon carboy leaves you quite a bit of head space. If you can flush the empty space with CO2, you can get away with the extra space for a while.
Also, have you transferred off of the initial fermentation vessel? If not, autolysis of the yeast is a concern after a while.
Good luck!
I just made my first mead recently, but can answer your question on checking ABV. First, you'll need a hydrometer and tube (graduated cylinder). Second, you'll need to use those tools to measure specific gravity both before fermentation and after it's completely done. Third, you'll determine the difference between those two values and multiply by 131.25. This will give you a reasonable approximation of alcohol content. There are other calculations for higher starting gravities, but this is the be really accepted method of measurement.
As far as getting more fruit flavor, well, some fruits are easier to work with than others. Fruits with delicate flavors will be difficult to taste in the finished product. You can increase the amount of fruit to achieve better results and modify when it is added (e.g. secondary) in order to get better results.
Bulk aging is impacted by a few factors which are not limited to head space and oxygen exposure, both of which are related. Limiting both of those will allow you to bulk age much longer. So, 5 gallons in a 6 gallon carboy leaves you quite a bit of head space. If you can flush the empty space with CO2, you can get away with the extra space for a while.
Also, have you transferred off of the initial fermentation vessel? If not, autolysis of the yeast is a concern after a while.
Good luck!
