jack13
Well-Known Member
So went home for Thanksgiving. My mom had the idea of me doing a beer at her place. That would be way too much with everything else going on, so I suggested a mead instead.
Didn't want to give it TOO much thought, so to speak. I'm wondering how I did, what people think of my plan, and any suggestions.
Details: 1 gallon batch. 3 pounds of clover honey. Used spring water. CBC-01 yeast I had bought to add to some bottles of beer that are not carbonating. I pitched half the packet, rehydrated. It's been fermenting at 64F.
After a day or so of fermenting, I added one tsp of yeast nutrient (diammonium phosphate). I didn't know that made it foam up all over the place, by the way. 2 days later did 1/2 tsp.
My plan is to rack into secondary in about a month, assuming it looks right. I was also going to add something to stop fermentation, then add tart cherry juice (enough to top it off...so the amount will just be what I lose in volume from the transfer). I have potassium sorbate and also campden on hand to stop fermentation.
So, any thoughts about what I've done so far, or about my plan, or something you'd do that I haven't mentioned?
Finally, I forgot to take an OG reading. 1 gallon carboy with 3 lbs of clover honey (the rest water, of course)...what would that be? 1.100?
Thanks!
Didn't want to give it TOO much thought, so to speak. I'm wondering how I did, what people think of my plan, and any suggestions.
Details: 1 gallon batch. 3 pounds of clover honey. Used spring water. CBC-01 yeast I had bought to add to some bottles of beer that are not carbonating. I pitched half the packet, rehydrated. It's been fermenting at 64F.
After a day or so of fermenting, I added one tsp of yeast nutrient (diammonium phosphate). I didn't know that made it foam up all over the place, by the way. 2 days later did 1/2 tsp.
My plan is to rack into secondary in about a month, assuming it looks right. I was also going to add something to stop fermentation, then add tart cherry juice (enough to top it off...so the amount will just be what I lose in volume from the transfer). I have potassium sorbate and also campden on hand to stop fermentation.
So, any thoughts about what I've done so far, or about my plan, or something you'd do that I haven't mentioned?
Finally, I forgot to take an OG reading. 1 gallon carboy with 3 lbs of clover honey (the rest water, of course)...what would that be? 1.100?
Thanks!