MOGAN said:Did it finish sweet or dry??
The foam is due to a very active fermentation, if it continues you might need to switch from an airlock to a blowoff tube.
Quesplosive said:Just started this mead. I must say that I enjoyed drinking my sample that I took my og reading with. I just used the smack pack. Should I still add some more yeast nutrients, if so when and how much?
graydragon2 said:I have a question about the yeast. My LHBS was out of the wyeast but I have some red star wine yeast that is alc. tolerant to 13%. Would this be OK to use or should I get the wyeast. This is more an abv question than a question of whether I can use the yeast. The wyeast is 11% tolerant and the mead is 12%. Could I just add more honey to retain the sweetness with a slither higher ABV.
rowsdower44 said:I'm interested in trying this recipe but I have a question:
Why do you put the fruit in the primary? I seen several recipes where people put in fruit in the secondary only whereas to prevent weird flavors from producing due to the fermentation in the primary.
Is there nothing to worry about by putting the fruit in the primary?
graydragon2 said:Finally got all my ingredients together. I will be starting this either tonite or first thing in the morning. This will be my first mead and I am hoping that all goes well. Just to check the viability of the yeast, and to make sure I wouldn't screw up, I made a yeast starter and it seems to be chugging along very good. Ended up having to get 1lb individual packs of the stawberries cause no one had bigger bags of them until two days after I bought what I did. Oh well, may that be my only bad luck.
graydragon2 said:Slim, did you let this clear on its own or did you use a clearing agent like qwikclear or betonite.
BWRIGHT said:Slim, excuse my entire lack of experience of mead making but I've got a few questions. The first and only mead I made turned out tasting like acetone cough medicine. I kept it around for 2 years hoping it would improve but it only got worse. No idea what I did wrong first go around.....I'm guessing I stressed the hell out of my yeast by underpitching and didn't add enough nutrient but I really have no idea. I want to use canned berries because I've not had any luck using fresh. Do you see any problems arising from using canned? I've always added canned fruit to beers after primary fermentation has stopped (rack on top of secondary). As far as adding additional yeast nutrient, when, how much, and how often is necessary? This looks amazing to me but I'm going to flip if I ruin another batch (especially as much as this will cost).
Hi, I'll be brewing my first mead with this recipe. I'm going to be making 1 gallon of it, but just wanted to ask some questions to make sure I've got everything (and the process) correct:
Since I'm brewing 1 gallon, I'm going to use:
2.4 pounds of light amber honey....Is any honey OK? Or do I need light amber specifically?
2.4 pounds of frozen strawberries
0.4 quarts of Welch's White Grape Cherry 100% Juice
0.4 teaspoons of yeast nutrients
Wyeast 4184 Sweet Mead....Since this is only 1 gallon, should I just pitch the entire package? I don't want to do a starter if I can help it.
0.2 gallons of water
So I'm going to heat the 0.2 gallons of water in a pot to a boil and in another pot, add all of my honey. Then I'm going to take the hot/boiling water and use it to get the last remaining honey out of the container, and dump it all into the other pot with the honey in it, right? I'm assuming I want the honey to be dissolved into the hot water?
From this point I add the Welsch's Juice and yeast nutrients? Do I let the honey/water cool completely? Or is it OK if it's still hot?
I'm going to pour everything into a 2 gallon fermenter (bucket), but fill to 1 gallon so I'll have headspace for the fermentation. I'm also planning on putting my pureed strawberries into a muslin bag so I can pull them out when I rack after the fermentation is over.
Does this plan sound good? Please advise if I've got this right. Most appreciated!
JeffoC6 said:Hey Slim, not sure if you saw this, but could really use some assurance. Thanks...
kellysrepairs said:One last question? so I have everything I need for this my only questions are- I work in a resturant and got the frozen straw in the big white tubs, it says there just straw and sugar. there about half gallon 6lb tubs. should I thaw them out and drain the juice? and should I pitch 2 yeast being it's gonna be about 6 gallons if I keep the sugar juice?
graydragon2 said:I have a question for Slim or any others who have already bottled their mead already. I am in no hurry to bottle but I had a question about clarity. I have seen the picture of the bottled mead but was wondering how clear the mead will get in the carboy. This is where I am now as far as clarity. I know it is probably not the best picture but it was they best I was able to take. I just racked it a second time to take it off about 1/2 to 3/4 of an inch of lees. Also I am wondering about any chemicals that anyone added such as stabilising agents and if any added them. I took another reading after racking and I am at 1.016 and have been there for over 4 weeks.
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