Vanilla Mead

[Stovetop535]

Add your nutrient and energizer in the primary. I add mine in equal proportions, the first when pitching, second and third additions I do at the 1/3 and 2/3 sugar breaks (when fermentation is 1/3 of the way done and 2/3 of the way done)

 

[10centBros]

Ok, a few monre questions for you.

The recipe calls for "12.5 G." Of go Ferm, is that grams?

Also, you say you add it during the beginning, middle and end of fermentation. How do you determine the "middle" of fermentation. Is that just based off the amount of days that it sits in primary or based off the bubbles coming from the airlock or what?

Thanks a lot

 

[Stovetop535]

Most people determine that based off of the "sugar breaks", not days or bubbles. For example:

Starting gravity of 1.120
1/3 sugar break is when the must reaches 1.074 (meaning 1/3 of the residual sugar has been converted to alcohol)
2/3 sugar break is when the must reaches 1.036 (2/3 sugar converted)

This is also assuming the your must will stop fermenting at 1.00. Usually this is not the case and your must finishes drier than 1.00, so the actual sugar breaks would be a little different, but only by a few points, and it most likely doesnt matter.

I use a refractometer to determine where the must is at. I know they are not as accurate as alcohol is produced, but mine has never been more than a few points off from my hydrometer, which is just fine for determining approximately where the must is at for nutrient additions. I still use the hydrometer for final gravity, but everything in between is refactometer.

 

[LoneTreeFarms]

so after reading through the 7 pages of peoples comments the only tasting notes ive got on this are that they wish the earl grey and vanilla would have come through better??

has anyone else tasted this? does the vanilla come through better as it ages compared to the first time tasted?

 

[Stovetop535]

I can't give tasting notes right now, but I have 5 gallons of this and it is almost ready to be bottled. I made it last January, so almost a full year of bulk aging and it is still not completely clear. I think in another 3 weeks to a month it should be ready. When I bottle I will update this with how it tastes, along with a few pictures.

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[ryanelsn]

I started mine the week before thanksgiving and it cleared right after the new year. Haven't bottled it yet but samples have it finished at .998 and tasting very well. Not very heavy on the vanilla as i would have expected with that much vanilla extract. I didn't get anything from the tea. Slightly sweet with smooth finish. will make this again.

Also, i didn't use any finings as it cleared well by itself.

 

[Stovetop535]

I am surprised yours cleared that fast. I still have not bottled mine and I made it Jan 29 of 2013. It is just about clear enough to bottle now, but it took forever to clear.

 

[codyfree]

Does anybody think this would be good bottled with priming sugar in beer bottles and bottle carbed?


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[BeardlyBrew]

Just started this today, here's hoping it turns out. This is my first time making a major mead (I have a JOAM started a week ago as my only other mead making.)

I've added a little extra vanilla (another pod), and just over 7.5kg of a clover honey from a local apiary, as they didn't have fireweed. On the flip side I think I added a little too much water. At any rate, my starting gravity was on the low side compared to others here, coming out at 1.108.

I will report back with results, and will be testing regularly to figure out the 1/3 and 2/3 breaks. (This bit is new, so I'm guessing that means 1.072 and 1.036.)

 

[wheathead]

Any updates on how this mead turned out, or is turning out? I'm about ready to start a 3-gallon batch.

 

[ryanelsn]

I'm thinking that when i was tasting it in january i should have hit it with some sulphites and bottled. this did not taste nearly as good last time i tried it. i'll be bottling it soon and hopefully time will make it better.

 

[Zijan08]

So just started this brew. Have it sitting in a bucket at the moment. If I wanted to carbonate this would i follow the trick of just adding 1/3rd cup sugar before bottling?

 

[NZ-beekeeper]

Thank you for posting this. I modded the recipe a little, but the results were simply impressive.

 

[LoneTreeFarms]

Thank you for posting this. I modded the recipe a little, but the results were simply impressive.

care to show what your recipe ended up being?

 

[NZ-beekeeper]

I didn't have any vanilla extract on hand, plus only 1 pod (for a 1 gallon batch). I used Lalvin 1118 or 1119 - can't remember, I think 1119. I used Dilmah single origin Ceylon black tea. Racked after 2 weeks, bottled 2 weeks after that. Plus no fireweed honey (I spent time in AK in 2010, would LOVE to go back. Here in NZ we get manuka honey instead. My bees' honey is kanuka - a close relative of manuka, and other mixed native (to New Zealand) bush honey).

Nothing special, but I did like the end result.

 

[TeufelHundenM198]

This stuff is delicious. Not much sense of the Earl Grey, but the vanilla is absolutely perfect!!

 

[wheathead]

I made a 3-gallon batch in April 2013 and found this vanilla mead to be barely drinkable, even after 19 months. I tried to like it, but is was a chore to finish a bottle. OG was 1.130; FG was 1.000.

I took the remaining 6 bottles today, poured some out into a large glass measuring cup, and added 3/8 cup of Manischewitz Concord Grape to each bottle, and filled the bottles back to about 2.5" from the top with the excess from the measuring cup and re-corked. The Manischewitz helps to hide the vanilla taste.

 

[madwilliamflint]

I made a 3-gallon batch in April 2013 and found this vanilla mead to be barely drinkable, even after 19 months. I tried to like it, but is was a chore to finish a bottle. OG was 1.130; FG was 1.000.

I took the remaining 6 bottles today, poured some out into a large glass measuring cup, and added 3/8 cup of Manischewitz Concord Grape to each bottle, and filled the bottles back to about 2.5" from the top with the excess from the measuring cup and re-corked. The Manischewitz helps to hide the vanilla taste.

Was something off about it or was it just not to your taste?

 

[wheathead]

Was something off about it or was it just not to your taste?

Good question. As far as I know, there is nothing off about it. I followed the recipe exactly, so it was just my taste. In hindsight, I should have made a gallon batch first, just to see if I would like it or not.

Edit to add: I'll admit, it kicks a** buzz-wise, even before my doctoring.

 

[JDWebb]

What was the outcome of those who brewed the vanilla mead? I usually buy a half pound of vanilla beans every month and make my own extracts from rums, bourbons and straight vodka. I have about 28 8 oz bottles and 1 quart jar currently aging. I have about a dozen un-split beans preserving in a jar of vodka. I am eager to try this using my extracts, and was curious how a rum or bourbon extract might work. Oranges and vanilla go very well together, so was thinking of doing a 1 gallon JAOM and adding the beans plus the extract in place of the spices. Might use a touch of nutmeg though.

 

[Stovetop535]

Mine finished a little sweet due to a poor yeast sub on my part. The vanilla notes are not as strong as I expected they would be and its still a little hot (2 years old this month). I think it would be considerbly better if it would have fermented drier, and possibly if the starting gravity was just a little lower.

 

[JDWebb]

If you get grade B beans, snip off about 1/2 inch on the ends, and stand them upright in about an inch of vodka for 2 or 3 weeks. They will re-hydrate nicely. Then delicately cut them into 1 inch pieces so as not to squeeze out the caviar and put them in your must. When I infuse my liqueurs, I use at least 2-3 beans per quart. I would think it would work out adjusting up to meet the gallon or 5 gallon size.

Oh, and the dark stuff at the bottom of the jar? Thats pure vanilla extract. Use it too!

 

[gerrmcn]

Hello, I'm new here and to Mead making. I have made a five gallon batch of this recipe using 12 pounds of regular unprocessed honey, spring water and the rest of the recommended ingredients in the recipe, except for the nutrient. I had a 1.082 specific gravity at start up. The bubbling started within hours and was quite busy. Its on the 9th day of the first fermentation and is still bubbling at 20 times a minute, you can see many bubbles traveling from the liquid bottom to the top of the liquid. Should I rack it as recommended..? I would like this to be drier and higher alcohol and not as sweet, I want my wife to enjoy this, she not much for sweet wines or beverages. I plan on racking this into two, 2.5 gallon carboys from the first fermentation single 5 gallon carboy it's in. I don't have a problem with being patient with this process....what would anyone recommend....

 

[JDWebb]

21 days in primary is fine. Then rack and add you vanilla beans.