18% ABV Sweet mead - Page 2
Page 2 of 2 FirstFirst 12
Results 21 to 25 of 25
  1. #21
    Join Date
    Apr 2017
    Location
    Aylett, Virginia
    Posts
    3,843

    Default Re: 18% ABV Sweet mead

    Dan, how do you make the honey vinegar?
    Thankfully, the bees are smarter than I am. They are doing well, in spite of my efforts to help them.

  2. Remove Advertisements
    BeeSource.com
    Advertisements
     

  3. #22
    Join Date
    Apr 2017
    Location
    Aylett, Virginia
    Posts
    3,843

    Default Re: 18% ABV Sweet mead

    Another update. After a little psyching myself up, I tasted the mead from the coffee filter set up. Still has a definite yeasty taste and is very sweet, but no other off flavors that I could discern. No hint of Jet A.
    Thankfully, the bees are smarter than I am. They are doing well, in spite of my efforts to help them.

  4. #23
    Join Date
    Apr 2006
    Location
    Pepperell, MA.
    Posts
    6,101

    Default Re: 18% ABV Sweet mead

    As mentioned, time is the magic ingredient. I opened 2 bottles of Acerglyn (Maple Mead) this week. One spiced. One not. They were started on New Years Day, 2017. Both were better than anything you could buy at the store. And both were twice as good as bottles from the same batch that I opened and tried a year ago.
    "My wife always wanted girls. Just not thousands and thousands of them......"

  5. #24

    Default Re: 18% ABV Sweet mead

    Quote Originally Posted by JWPalmer View Post
    Dan, how do you make the honey vinegar?
    The basics are pretty straightforward. Begin by making mead. I would mix honey and water to a specific gravity that resulted in an alcohol content lower than that rated for the yeast I was using. I wanted complete fermentation.
    Once fermentation is complete, I would mix in some vinegar mother. I would close the container using a fine weave cloth as the conversion from mead to vinegar is aerobic. Over time that process will run to completion.
    The tricky part is making sure that the resulting vinegar has neither an acid content that is too high or too low. I made sure that my initial specific gravity would result in an acid content above 5%. I titrated the final vinegar and would add distilled water to dilute to achieve 5% acid content.
    An interesting extension bulletin from 1935 on making vinegar from honey.

    https://archive.lib.msu.edu/DMC/Ag.%...e/PDF/e149.pdf
    Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. - Emerson

  6. #25
    Join Date
    Apr 2017
    Location
    Aylett, Virginia
    Posts
    3,843

    Default Re: 18% ABV Sweet mead

    Thanks for the link Dan, good stuff. Uh, what exactly is a vinegar eel? Sounds disgusting.

    Ok, I googled it. They are disgusting. Tiny little worms (nematodes) living in and destroying ones vinegar.
    Last edited by JWPalmer; 11-18-2019 at 08:34 PM.
    Thankfully, the bees are smarter than I am. They are doing well, in spite of my efforts to help them.

Page 2 of 2 FirstFirst 12

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
  •