Just thought I would post a simple mead I'm doing that is going gangbusters!
I did 19 pounds of wildflower mead in 6 gallons of water. I did not heat the must.
I added yeast nutrient (1 tsp) and DAP (6 tsp).
I did a starter on Red Star Champagne Yeast and just pitched it into the must. I'm fermenting at ~70 degrees.
OG was 1.116 (two weeks + two days ago)
Gravity out of primary was 1.002 (two days ago), the taste was super sharp and still quite sweet.
I put 1 oz of dry sweet orange peel in secondary.
I plan on stabilizing and back sweetening to taste in late June, then forced carbonating and serving chilled. I know this is a pretty short time cycle for a 15% ABV mead, but I think it will work out well. I'm hoping the orange, sweetness, carbonation, and chilling will help hide the sharpness of the young mead.
I know this is also my first post but I have been lurking for a little while.
My previous brews include:
1) Dunkelweizen
2) Chocolate Porter
3) Berry Wheat Beer
4) Cascadian Dark Ale
5) White House Honey Porter
Previous Mead:
1) Raspberry Honey Show Mead ~11% ABV. This was also using champagne yeast. I was given this advice by word of mouth. Basically, the theory is (and I know it is debated by many people) that it's easier to just dry out the mead, stabilize (kill) the yeast, and sweeten then to try to control sweetness via yeast selection and honey addition. It turned out particularly good.
I did 19 pounds of wildflower mead in 6 gallons of water. I did not heat the must.
I added yeast nutrient (1 tsp) and DAP (6 tsp).
I did a starter on Red Star Champagne Yeast and just pitched it into the must. I'm fermenting at ~70 degrees.
OG was 1.116 (two weeks + two days ago)
Gravity out of primary was 1.002 (two days ago), the taste was super sharp and still quite sweet.
I put 1 oz of dry sweet orange peel in secondary.
I plan on stabilizing and back sweetening to taste in late June, then forced carbonating and serving chilled. I know this is a pretty short time cycle for a 15% ABV mead, but I think it will work out well. I'm hoping the orange, sweetness, carbonation, and chilling will help hide the sharpness of the young mead.
I know this is also my first post but I have been lurking for a little while.
My previous brews include:
1) Dunkelweizen
2) Chocolate Porter
3) Berry Wheat Beer
4) Cascadian Dark Ale
5) White House Honey Porter
Previous Mead:
1) Raspberry Honey Show Mead ~11% ABV. This was also using champagne yeast. I was given this advice by word of mouth. Basically, the theory is (and I know it is debated by many people) that it's easier to just dry out the mead, stabilize (kill) the yeast, and sweeten then to try to control sweetness via yeast selection and honey addition. It turned out particularly good.