So 'new' that I am green...

[Letthegirlsing]

I have just started 3 weeks ago into making my own mead and wine using 'starter' recipes... using gallon water jugs, bread yeast, balloons etc...

Having stated THAT fact, I am ready to graduate to the next grade and have purchased glass carboys, airlocks, and proper yeast packets.

I have a one gallon batch of Orange Blossom mead with oranges and cranberries in a one gallon water jug. According to the recipe, I could leave the fruit in the jug the entire duration of fermentation and racking ( not sure how they expect me to get the fruit out, but whatever ). My question is... nowhere in the recipe does it mention using pectic enzymes, campden tabs, etc... to clarify it or to stabilize it. My instinct tells me to rack it out of the gallon plastic jub into a glass carboy with an airlock and let it go for a few months... is it too late to add the enzyme to clarify it due to the fruit? or should racking it off be enough to help it start to clarify a bit. The mead I will be making will almost always have fruit added to it -( I only like sweet mead).

My intention is to make mead with as little 'chemicals' as possible. As with the wines I am making ( from juice concentrates ) I have recipes that use lemon juice and brewed tea as citric acid and tannin additives. I am not particular if my mead or wine is not perfectly clear, but I think mead and wine I have to chew is asking a bit much...lol!

The last few questions I have are... is there any benefit/detriment to leaving the mead must in primary 'bucket' for longer than 3-4 weeks? Does 3 gallons of mead HAVE to be in a 3 gallon bucket - or is it okay to do a 3 gallon batch in a 5 gallon bucket? I only have room for 3 one-gallon glass carboys, hence the two above questions.

Thanks for the impending help.

 

[slowbie]

For primary you can get away with three gallons in a five gallon bucket as long as you don't let it sit too long. You don't want to much headspace for extended aging, but for primary it will be fine. As far as length of primary, you'll generally want to leave it until it is done fermenting and maybe wait a week or two after that. When I made my first mead that was about a month. I have heard of others who have finished fermenting in under a week, and still others who have taken two months or longer. As long as fermentation is continuing, your headspace will be filling with CO2, so it the large primary will not be an issue if your fermentation takes longer.

As an aside, even though you didn't ask the question, I would encourage you to look into what these 'chemicals' actually are. I was wary of them at first, but upon looking closer, I found out things such as the fact that DAP is just a mineral that can be surface mined, just like salt. Some of the ingredients have chemical-like names but are actually naturally occurring. Just something to look out for.

Best of luck!

 

[Letthegirlsing]

Those close to me that make mead regularly, state that they don't add anything to their mead... they don't check gravity, never add anything other than honey, water, yeast and spices or fruit.

Their creation is as 'basic' as it gets and when I asked them regarding things like pectic enzyme, campden tabs and such I was told I wouldn't need it. Now, I must say... they NEVER have consistant results with their batches... some are dry and bitter, some are super sweet, some are HIGH in alcohol content and some easier to drink.

I am looking for consistency and predictability with my mead. I will read more of the chemicals that I see on some recipes as well as a hydrometer ( again, something of which they don't have ) to check the gravity of my musts.

Here's another question ... If I plan on adding fruit to the primary bucket during fermentation, and I wish to add it to the racking into the carboy, how do I rig the bag so that I can remove it easily? Is there such a thing as a long mesh/cheese cloth bag for such things. I am interested in berry-based meads and would like to heavily infuse the berry flavor into the mead, so adding to the second racking is what I figure is the best way to do that.

Thanks for the advice and I can't wait to create my second batch.

 

[BillyGHusk]

Here's another question ... If I plan on adding fruit to the primary bucket during fermentation, and I wish to add it to the racking into the carboy, how do I rig the bag so that I can remove it easily? Is there such a thing as a long mesh/cheese cloth bag for such things.

Yea, get a hops bag...I just used one for ginger and oak flakes.

 

[Letthegirlsing]

Sweet idea! And this bag is easy to fish out of the carboy? and what should I use to fish them out? More than likely I will be using more than one in the primary and again in the secondary.

Here's yet another question... if I use ( let's say ) raspberries in the must... should I put fresh berries in the secondary or the same berries in the original must? Or, would adding a fresh batch add even MORE berry flavor ( which would suit me just fine )

Thanks again!

Also... anyone have good/nice results with Vanilla Spice mead? I am creating my own Vanilla extract currently and think it would make a great addition with some cinnamon, nutmeg and cloves in a batch of mead.

 

[BillyGHusk]

Sweet idea! And this bag is easy to fish out of the carboy?

Well that might change things. I am using a brew bucket as my primary.

Tim

 

[Letthegirlsing]

This weekend, I plan on purchasing a 3G carboy, 3G bucket ( if there is such a thing - if not, then a 5G ) a 1G bucket and 4 1G glass carboys. In addition to these, I am taking the forum's advice regarding the additives. Most of the recipes I've been reading call for Campden tabs, pot. sorb., pectic enzymes, etc... also a hydrometer. Also will pick up a few hops bags for fruit

I am going to start my meads and wines in fermenting buckets and then rack to carboys... up til now, everything has been done direct to carboys... not the easiest to manuever.

The next mead I plan to make is the Strawberry Mead that I have seen on the forum... the pics look sooooo good. I have spoken with a local apiary, and have pre-ordered a years worth of honey... an Orange Blossom, Cranberry, blueberry and raspberry... 12lbs of each - which will afford me 3G of sweet mead must. Can't wait!

Thanks!

 

[KCWortHog]

Here's yet another question... if I use ( let's say ) raspberries in the must... should I put fresh berries in the secondary or the same berries in the original must? Or, would adding a fresh batch add even MORE berry flavor ( which would suit me just fine )

Definitely use new berries - the old ones won't have much sugar to ferment or flavor to impart. Kind of like boiled chicken - not much left to give.

Also... anyone have good/nice results with Vanilla Spice mead? I am creating my own Vanilla extract currently and think it would make a great addition with some cinnamon, nutmeg and cloves in a batch of mead.

I've not done a vanilla spice mead, but I've done a cherry vanilla mead and used vanilla extract, and it turned out reasonably well. Use the vanilla sparingly, though. it is REALLY easy to overdo.

 

[Letthegirlsing]

I've not done a vanilla spice mead, but I've done a cherry vanilla mead and used vanilla extract, and it turned out reasonably well. Use the vanilla sparingly, though. it is REALLY easy to overdo.[/QUOTE]

Good point... I am in the process of making my own Vanilla Extract ( small bottle with 3 beans submersed in vodka and a second in rum ) but its not 'turning' as soon as I was led to expect... is it because I have them in the freezer? Will taking them out and letting them come to room temp ruin it?