Results 1 to 17 of 17

Hybrid View

  1. #1
    Join Date
    May 2012
    Location
    Asheville, NC USA
    Posts
    8

    Default First Sweet Mead

    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
    Teaspoon Tannin
    1 Package of Lavin EC-1118

    Yeast Starter
    Cup of sugar
    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.

    IMG_1659.jpg
    IMG_1662.jpg

  2. #2

    Default Re: First Sweet Mead

    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?

  3. #3
    Join Date
    May 2012
    Location
    Asheville, NC USA
    Posts
    8

    Default Re: First Sweet Mead

    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.

  4. #4
    Join Date
    Aug 2007
    Location
    Fairfield County, Connecticut, USA
    Posts
    3,589

    Default Re: First Sweet Mead

    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.
    BeeCurious
    Trying to think inside the box...

  5. #5
    Join Date
    May 2012
    Location
    Asheville, NC USA
    Posts
    8

    Default Re: First Sweet Mead

    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.

  6. #6
    Join Date
    Aug 2007
    Location
    Fairfield County, Connecticut, USA
    Posts
    3,589

    Default Re: First Sweet Mead

    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.
    BeeCurious
    Trying to think inside the box...

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Ads