thevalor
Member
Hi all,
I'm making my second batch of mead! I want to achieve a light, highly carbonated, slightly sour, semi dry mead for the summer weather. My biggest concern is bottle conditioning and halting fermentation (or not halting fermentation?) So the plan so far is as follows:
5(ish) gal batch
8lbs wildflower honey (from costco)
3lbs blackberry (frozen)
-Dilute until OG is 1.085
-Pitch EC-1118 yeast and nutrients
-Ferment for ??? amount of time, I'm thinking 6 weeks
-Transfer to Secondary for clarification and aging(or maybe not?)
-Goal of FG is 1.010
-Bottle condition with sugar because that champagne yeast is still hungry
-Great Success?
My big concern is that the end result will bee too dry and too sour. I also had the thought to let fermentation finish in the bottles instead of secondary. Lemme know what you guys think. Thanks!
I'm making my second batch of mead! I want to achieve a light, highly carbonated, slightly sour, semi dry mead for the summer weather. My biggest concern is bottle conditioning and halting fermentation (or not halting fermentation?) So the plan so far is as follows:
5(ish) gal batch
8lbs wildflower honey (from costco)
3lbs blackberry (frozen)
-Dilute until OG is 1.085
-Pitch EC-1118 yeast and nutrients
-Ferment for ??? amount of time, I'm thinking 6 weeks
-Transfer to Secondary for clarification and aging(or maybe not?)
-Goal of FG is 1.010
-Bottle condition with sugar because that champagne yeast is still hungry
-Great Success?
My big concern is that the end result will bee too dry and too sour. I also had the thought to let fermentation finish in the bottles instead of secondary. Lemme know what you guys think. Thanks!