new mead

[dmbarrera]

Hello everyone. I am new to mead making and I just started a 5 gallon batch yesterday. I used 20lb clover honey and EC-1118 yeast. I have a SG of 1.140. I want to end up with a high ABV, which is why I chose that yeast, but still want a little sweetness left but not too much. As I said I am new so please don't give me TOO much of a hard time but I do want some critiqueing. I also would like some suggestions on some flavors to add in secondary. Haven't decided yet if I want carbonation or not. Since I am new I will probably just stick with a flat mead. Thank you for all your help.

 

[user 21663]

There's a ton of flavors you could add. cinnamon, vanilla, fruit...the list goes on and on.

I did a semi-sweet still mead with vanilla, but I left it on the beans too long. It's definitely got a overly vanilla character and you can't taste the honey. I may make another batch of mead and blend them.

If mead is going to be your thing, start another one right away after this is in secondary. Also check out information on using staggered nutrient additions to help speed the process a bit.

 

[MarshmallowBlue]

yeah you're ptions are pretty limitless in terms of secondary.

But a SG of 1.140 should be a bit concerning as your yeast are likely stressed. Did you use any nutrients in the begining? If not that should be your next step, as well as daily aeration up to the 1/3 break (point where 1/3 of total sugars are concerted to alcohol).

 

[dmbarrera]

I added about a cup of rasins. That is all I have added. I will be airating it daily for the next 2 days. How do I know once I have reached the 1/3 sugar break?

 

[MarshmallowBlue]

Gravity readings: EC 1118 has a listed tolerance of 18%, Let's "assume" it gets to its tolerance and stops 1.003

1.140
- 1.003
————
0.137

137/3 = 45.6 pts

.140
-.0456
————
1.094 < I even showed my math!

 

[dmbarrera]

Thanks for all of your help!