• lately started brewing mead...


    is pretty easy HOWEVER getting a good product is not so easy...


    stuff packs a punch too... and often max's out at only 20%...


    but something about the honey or???


    stuff hits hard after about the 2nd or 3rd small cups...


    kinda sneaks up on you...


    some of the recipes available make some good stuff...


    thing is the longer ya let it set... USUALLY improves the flavor...


    try to drink it before the yeast settles UGH... not so good... still packs a punch though...

    Dietrich Bonhoeffer: “Silence in the face of evil is itself evil. God will not hold us guiltless. Not to speak is to speak. Not to act is to act.”


    Presbyterian Rev. Gilbert Tennant:

    “He that suffers his life to be taken from him by one who has no authority for that purpose, when he might preserve it by defense, incurs the Guilt of self murder since God has enjoined him to seek the continuance of his life, and Nature itself teaches every creature to defend itself.”

  • That is so cool! Is it super sweet?

    no...


    ya have to back honey (after fermentation) it for real sweet... more like semi-sweet I would say...


    and depending on the honey and other ingredients it can be rather... tart..


    and if ya don't let the yeast settle it will be rather bitter...


    last batch we made was with cherries... is OK but... kinda tart...

    Dietrich Bonhoeffer: “Silence in the face of evil is itself evil. God will not hold us guiltless. Not to speak is to speak. Not to act is to act.”


    Presbyterian Rev. Gilbert Tennant:

    “He that suffers his life to be taken from him by one who has no authority for that purpose, when he might preserve it by defense, incurs the Guilt of self murder since God has enjoined him to seek the continuance of his life, and Nature itself teaches every creature to defend itself.”

  • At 20% abv the yeast can no longer survive and continue fermentation. Most mead yeast is for 12%-18% abv results. A Sweet Mead is in the 11%-15% range. Pay attention to your yeast strain selection, use a yeast starter so your initial cell count is high, and use temperature control in your fermentation chamber to keep it at the cold end of that strain's recommended temps.


    You also need to cold crash to clarify it. That means take it down to 34F for a day. That will cause the yeast to settle. Now take your siphon and rack the mead from the primary fermenter to a clean and sanitized glass carboy without sucking up the yeast off the bottom. Slap an airlock on the secondary and put it up for months.


    Have another batch of mead ready rack that directly over your large "yeast cake" at the bottom of your primary fermenter and let the cycle of life continue.

  • At 20% abv the yeast can no longer survive and continue fermentation. Most mead yeast is for 12%-18% abv results. A Sweet Mead is in the 11%-15% range. Pay attention to your yeast strain selection, use a yeast starter so your initial cell count is high, and use temperature control in your fermentation chamber to keep it at the cold end of that strain's recommended temps.


    You also need to cold crash to clarify it. That means take it down to 34F for a day. That will cause the yeast to settle. Now take your siphon and rack the mead from the primary fermenter to a clean and sanitized glass carboy without sucking up the yeast off the bottom. Slap an airlock on the secondary and put it up for months.


    Have another batch of mead ready rack that directly over your large "yeast cake" at the bottom of your primary fermenter and let the cycle of life continue.

    good info... will keep it in mind... got a batch setting right now... 5 gal.


    decided to go to small 1 gal fermenting UNTIL i get things sorted...


    also noticed odd thing the first 2 batch's the hydrometer said was right at 20%???


    using 1118 and a yeast food thing... so far the stuff made is fair but... whoa...


    sneaks up on ya... takes about 15 minutes to an hour depending on how much you consume...


    and then it starts hitting ya... feels more like ya been drinkin whiskey or something...


    and you can definitely taste the alcohol with each sip/drink

    Dietrich Bonhoeffer: “Silence in the face of evil is itself evil. God will not hold us guiltless. Not to speak is to speak. Not to act is to act.”


    Presbyterian Rev. Gilbert Tennant:

    “He that suffers his life to be taken from him by one who has no authority for that purpose, when he might preserve it by defense, incurs the Guilt of self murder since God has enjoined him to seek the continuance of his life, and Nature itself teaches every creature to defend itself.”

  • Lalvin 1118. 20% is too hot and kinda gross, it should be finishing out at 18% max so if you have more alcohol being generated than that you may have an infection and need to go through a decontamination process. Boiling water, then powdered brewery wash, then rinse with starsan. Keep more starsan pre-mixed in a spray bottle and mist the sides of your fermenter before anything goes in it. That's the part I don't enjoy about brewing. It's 90% cleaning and sterilization and 10% everything else.


    I'm finishing up my garage to get back to brewing and building planes. Out with the stainless milk fridge and in with a couple chest freezers, one to hold 6 drinking corney kegs and one to ferment a pair of 5 gallon buckets at a time.

    I use stainless, glass fermenters but also plastic buckets for convenience. I regularly dispose of fermentation buckets after some uses. They're cheap and when if you scuff them while cleaning it creates surface area for bacteria to live in and increases your chance for infection in subsequent batches.

  • I hit all the equipment with sanitizer before I start and when finished with the brewing and after racking clean and sanitize again...


    may try some 1116 next... but what we've gotten so far is drinkable...


    the high ABV could also be in a small part due to too much yeast food???


    although it's true the 1118 should crap out at 18%

    Dietrich Bonhoeffer: “Silence in the face of evil is itself evil. God will not hold us guiltless. Not to speak is to speak. Not to act is to act.”


    Presbyterian Rev. Gilbert Tennant:

    “He that suffers his life to be taken from him by one who has no authority for that purpose, when he might preserve it by defense, incurs the Guilt of self murder since God has enjoined him to seek the continuance of his life, and Nature itself teaches every creature to defend itself.”

  • No you want healthy yeast, nutrients are fine. That's why I use starters or on liquid yeasts use 2 or 3 WLP tubes so they're healthy and have a high cell count. Yeast are eating sugar and peeing alcohol, then drown to death in the alcohol. What's your OG when you start? 1.133 should finish out at 18%. If you push higher to 1.150 the yeast can go past the 18% sometimes but you get off-flavors and unbalanced mead.


    You can use potassium sorbate to halt fermentation at the 18% mark then if that's too dry for you, backsweeten it a little.


    Join your local club too, and submit some samples to competitions. The judge feedback and club advice will take something that scores 25 of 50 and get you into the 40s and winning medals.

  • just doin this for the alcohol :D

    Dietrich Bonhoeffer: “Silence in the face of evil is itself evil. God will not hold us guiltless. Not to speak is to speak. Not to act is to act.”


    Presbyterian Rev. Gilbert Tennant:

    “He that suffers his life to be taken from him by one who has no authority for that purpose, when he might preserve it by defense, incurs the Guilt of self murder since God has enjoined him to seek the continuance of his life, and Nature itself teaches every creature to defend itself.”

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