One month, low abv mead test.

[SimPilot]

I've search how other counties make mead and discovered a youtube video of some Slavic mead.


Below is my recreation. Note - I skipped boiling honey since I think that step is not required since my raw honey doesn't contain bee "bits" or wax. they think boiling helps to breakup sugar and helps fermentation.

Start - 25 July.

2 Gallons of "Spring Water"
~2 Kg of raw local honey to produce 1.070 OG
1 x D47 (re-hydrated per package instructions)
Ferment normally without airing, adding nutrients or stirring (aka leave it alone)
27 July - ~1.070
30 July = 1.060
2 Aug = 1.050
6 Aug = 1.039
Moved to a secondary after ~ 2 weeks of fermentation. (keep dead yeast-sediment away)
Close bucket with a lid (no vent-off). Open lid and vent gas daily.
15 Aug = 1.020
21 Aug = 1.016
Moved to another bucket. Added ~550g of raw honey to 1.033. (* to desired taste)
Day later - bottled (11 bottles). Use flip-caps. (per picture)

Give it about week to produce CO2, but vent daily or potential for explosion.

After 1 week, Store bottles in less than 10C (so that fermentation stops) or drink it.

You have a 7.5 ABV bubbly light mead. Very drinkable after a month. Add few ice cubes.

Drinking it now with only 6 bottles left....

Today 31 Aug.

 

[Miraculix]

Fermentation does not stop at below 10c, it just slowed down. So on the long run, you are still facing bottle bombs.

 

[Beer666]

Pressure fermenting would be good so you could drink it straight from the fermenter. Sounds like a nice drink!

 

[SimPilot]

Continuing with this test.

This time with different yeast and higher OG to remove backsweetening step.

2 Gallons of "Spring water"
2.1kg raw honey
1 x 71B yeast

OG 1.074

Start 2 Sep
1.050 15 Sep moved to secondary.
1.032 22 Sep bottled (11 x 750ml bottles @ 5.6 ABV)

Will have to open bottles daily to defuse little bombs. Taste right now - watered down sweet honey drink with zero taste of booze.

Cost is about 2.2 $ per bottle.

 

[Miraculix]

Continuing with this test.

This time with different yeast and higher OG to remove backsweetening step.

2 Gallons of "Spring water"
2.1kg raw honey
1 x 71B yeast

OG 1.074

Start 2 Sep
1.050 15 Sep moved to secondary.
1.032 22 Sep bottled (11 x 750ml bottles @ 5.6 ABV)

Will have to open bottles daily to defuse little bombs. Taste right now - watered down sweet honey drink with zero taste of booze.

Cost is about 2.2 $ per bottle.


View attachment 781653

This will continue fermentation till all the sugar is gone. Why did you bottle? Way to early for this.

 

[Mervin Lee]

The bottles look really tempting. I am sure I have to take a try.

 

[SimPilot]

This will continue fermentation till all the sugar is gone. Why did you bottle? Way to early for this.

It's intentional. This will provide carbonation and create bobbly-light mead drink. In a week, they will rest in a refrigerator.

 

[Miraculix]

It's intentional. This will provide carbonation and create bobbly-light mead drink. In a week, they will rest in a refrigerator.

OK, I think I misunderstood what you meant when mentioning the backsweetening step.

 

[MightyMosin]

Those bottle types are usually good for about 4 atmospheres of pressure.

Will those flip tops burp themselves if the pressure gets too high?

 

[SimPilot]

Will those flip tops burp themselves if the pressure gets too high?

No. I'm releasing the pressure twice a day right now.