First Sweet Mead

[Jeff02]

This is going to be my First Sweet Mead
Water for one gallon
3lbs of Orange Blossom Honey
2 Tablespoons of Acid Blend
1 Teaspoon Nutrients
2 Campdon Tablet
½ Teaspoon Tannin
1 Package of Lavin EC-1118

Yeast Starter
½ Cup of sugar
½ Cup of Honey
3 Cups o water
1/8 Teaspoon Nutrients

Yeast starter started off quite nicely with lots of bubbles, pitched starter after 24hr and so far not much action, hopefully by tomorrow.

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[nursebee]

What was your original specific gravity?
What is the alcohol tolerance of EC-1118?
Why campden and at what point in time was it added relative to the yeast?

[Jeff02]

Sorry, I dont know the Specific Gravity but I do have a hydrometer on order for the next try.

EC-1118 is ust what I had at the time.
http://www.homebrewers.com/product/3...8-5-grams.html
The Campden was per the Recipe, to kill any bad yeast added 24hrs before the yeast was added.
http://scorpius.spaceports.com/~goodwine/mead.htm

Remember this is my first try and I am still learning so It’s going to be a loooong 6 to 12 months.

[BeeCurious]

I haven't made a mead but I made small boards batch of cyser that is fantastic. A pound of honey and organic apple juice to make a half gallon... using EC-1118.

The fermentation was very slow and at cool / low temps in my attic this past winter. It's sweet with nice apple and honey flavors, and a very respectful alcohol level.

I'll need to do a small amount of mead in the Fall/Winter when it's cool again. I prefer a slow fermentation. I have recently started to bottle some keeved cider that I started in late November.

[Jeff02]

Thanks BeeCurious, you just gave me an idea.

Simple Cyser
from More Homebrew Favorites, by Lutzen & Stevens



Ingredients:




•1 Gallon Apple Juice, organic


•2 lb Clover Honey


•3 Cloves


•2 Sticks Cinnamon


•Yeast of choice (Use a much smaller amount, appropriate for one gallon)


•Yeast nutrient of choice (Same rule as above, use in moderation!)


Remove enough juice from the jug to allow for the addition of honey. Place the jug in warm water, and increase temperature to 150 degrees F. Pour honey into jug, using a funnel if needed. It can help to warm up the honey in warm water before pouring. Hold the temperature of the must at 150 degrees for about 5 minutes, then cool to 80 degrees or below.
Add the yeast nutrient and the yeast, and ferment at room temperature. Fermentation should slow after about three weeks. At six weeks, rack into a second jug in which you have placed the cloves and cinnamon (It does not say whole or crushed, but I would assume crushed?) Continue to rack every few weeks, whenever a layer of sediment appears on the bottom of the jug.
Bottle when the cyser clears.

[BeeCurious]

I would assume that the spices are whole... but I would prefer the simple tastes of the apple and honey.

I start by pouring some juice in a half liter water bottle and setting it aside.

I gently warmed a small quantity of apple juice in a sterilized pan with the honey while a quarter pack of yeast is bathed in about an ounce of water to wake it up. I stir some juice into the yeast/water and pour it all back into the jug. The honey and juice in the pan will only need to be warmed slightly to get the honey into solution. Then add that to the jug. Top off with the reserved juice as required and add your airlock.

I haven't used any yeast nutrient.

The keeving process for making cider removes nutrients to slow and limit the fermentation.