MarshmallowBlue
Well-Known Member
I’ve seen a lot of people talking about wanting to try a (P)Lambic or sour mead of some kind. I’ve seen a lot of folks not go through with it. I know some have too, but I’ve decided to be the next one to take the leap.
Storm – Lambic Mead
-Starting Must-
~1.7 lbs Orange Blossom Honey
Water to one gallon
WYeast Lambic Blend (1 smack pack split between two 1 gallon batches)
Starting Gravity 1.065
-Secondary-
2 lbs strawberries per gallon
.25 lb maltodextrin per gallon (added 1 week after sacch starts ferment)
I broke the inner nutrient pack 3 hours before brewing. Each batch is identical with a gravity of 1.065. The pack says that you shouldn’t go far beyond 1.060 and considering how much I paid for the pack, I wasn’t going to test its limits; So I’ll be adding the strawberries in the secondary.
I’ll also be saving yeast sediment slurry from the primary in nippers for future sour generations.
Overnight; fermentation shows no signs. I panicked this morning, being used to dry yeasts and their quick-starts. Some facts to know for those interested:
-The liquid yeasts have longer lag phases.
-It is not recommended to make starters for Sour liquid yeasts, as it messes up the balance of bacteria cultures and yeast (regular liquid yeasts, you can make starters as large as you wish).
-The lag phase is even longer for sour yeast blends. From my research 3-8 days even.
*PS, if this gets De-Railed into a sour mead chat, I won’t mind; as I’ll be keeping a more strict log in my Blog.
Storm – Lambic Mead
-Starting Must-
~1.7 lbs Orange Blossom Honey
Water to one gallon
WYeast Lambic Blend (1 smack pack split between two 1 gallon batches)
Starting Gravity 1.065
-Secondary-
2 lbs strawberries per gallon
.25 lb maltodextrin per gallon (added 1 week after sacch starts ferment)
I broke the inner nutrient pack 3 hours before brewing. Each batch is identical with a gravity of 1.065. The pack says that you shouldn’t go far beyond 1.060 and considering how much I paid for the pack, I wasn’t going to test its limits; So I’ll be adding the strawberries in the secondary.
I’ll also be saving yeast sediment slurry from the primary in nippers for future sour generations.
Overnight; fermentation shows no signs. I panicked this morning, being used to dry yeasts and their quick-starts. Some facts to know for those interested:
-The liquid yeasts have longer lag phases.
-It is not recommended to make starters for Sour liquid yeasts, as it messes up the balance of bacteria cultures and yeast (regular liquid yeasts, you can make starters as large as you wish).
-The lag phase is even longer for sour yeast blends. From my research 3-8 days even.
*PS, if this gets De-Railed into a sour mead chat, I won’t mind; as I’ll be keeping a more strict log in my Blog.