Hi,
I'm making my first batch of mead, and I'm hoping to get some input. I apologize if this has been discussed but I'm hoping the forum can give me some feedback or suggestions.
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- 3 gallons water
- 1 (5g) packet D-47 yeast
- 3 tsp LD Carlson Yeast Nutrient
- 9 lbs orange blossom honey
Steps
- Bring 1 gallon water to 175-180 degrees
- Add yeast nutrient
- Add honey, stir and skim foam
- After 10 minutes, transfer to carboy, add remaining water to 3 gallons.
- Pitch and add yeast, stir well, add stopper and airlock
- Ferment at proper temperature for 3 weeks or until fermentation has stopped.
- Rack into new carboy for secondary fermentation and let sit for 3 months
- Rack again and bottle after 3 months
---------
1. I will be adding orange peel to the initial boil and leave it behind when it's first racked after fermentation.
2. I'm wanting to get a semi-dry mead, not too sweet and not totally dry, so advice on the amount of honey being used is helpful.
3. I've read recipes about adding honey and nutrients at different stages. Any advice there is helpful (links, personal favorite methods).
4. I'm not using acid blends, is that okay?
5. For the first racking, from what I've read, this is secondary fermentation. Do I need to add more yeast, more nutrients, more honey?
Thanks for any input, I really appreciate it (and don't want to f up my batch #1!)
I'm also thinking about getting a 1 gallon oak barrel to age a small amount. If anyone has done that will good results, I'd really like to hear your experience.
Thanks
I'm making my first batch of mead, and I'm hoping to get some input. I apologize if this has been discussed but I'm hoping the forum can give me some feedback or suggestions.
--------
- 3 gallons water
- 1 (5g) packet D-47 yeast
- 3 tsp LD Carlson Yeast Nutrient
- 9 lbs orange blossom honey
Steps
- Bring 1 gallon water to 175-180 degrees
- Add yeast nutrient
- Add honey, stir and skim foam
- After 10 minutes, transfer to carboy, add remaining water to 3 gallons.
- Pitch and add yeast, stir well, add stopper and airlock
- Ferment at proper temperature for 3 weeks or until fermentation has stopped.
- Rack into new carboy for secondary fermentation and let sit for 3 months
- Rack again and bottle after 3 months
---------
1. I will be adding orange peel to the initial boil and leave it behind when it's first racked after fermentation.
2. I'm wanting to get a semi-dry mead, not too sweet and not totally dry, so advice on the amount of honey being used is helpful.
3. I've read recipes about adding honey and nutrients at different stages. Any advice there is helpful (links, personal favorite methods).
4. I'm not using acid blends, is that okay?
5. For the first racking, from what I've read, this is secondary fermentation. Do I need to add more yeast, more nutrients, more honey?
Thanks for any input, I really appreciate it (and don't want to f up my batch #1!)
I'm also thinking about getting a 1 gallon oak barrel to age a small amount. If anyone has done that will good results, I'd really like to hear your experience.
Thanks