First ever brew... a Mead story

[Cptn_Aizen]

This first ever brew of my life is started 6/5/13, and will be a dry honey mead. I thought about adding spices and fruits and such, but I feared fscking up a long term project. So sticking to the basics here, and they are...

Sanitizing:
3 gallon stock pot full of tap water + .25 cup bleach. put everyone in the pool and soak for 15 mins. rinse under tap and air dry.
pour bleach solution into 3 gallon glass carboy and swish for 10 mins. rinse and air dry.

Ingredients:
5 lb orange blossom honey
2 gallons bottled spring water (crystal geyser)
4 Campden tablets
2 tsp yeast nutrient
2 tsp acid blend
1/4 tsp tannin

Yeast starter:
2 cups bottled spring water
2 packages champagne yeast
5 Tblsp honey
1/4 tsp yeast nutrient

Directions:

• Simmer 2 gallons water, then add 5 lb honey and stir until dissolved.
• Let cool to room temp.
• Rack into carboy
• Add 2 crushed Campden tablets, and let sit for 12 hours.
• cover with double plastic wrap

After 12 hours make yeast starter:

• Boil water, then add honey. stir to dissolve
• Let cool to room temp.
• Add yeast, and yeast food
• Cover with plastic wrap until foamy. 1-3 hours

• Add yeast starter and rest of ingredients to carboy.
• Shake to dissolve, then attach air lock and leave for 48 hours.
• Stir or shake daily for 1 week
• Rack the carboy into another and store for 6mo with airlock

When ready to bottle, add the other 2 campden tabs for 12 hours.
Sanitise bottles, fill and enjoy!

 

[Cptn_Aizen]

It's only been a few days, but the airlock is bubbling happily.

Pics to follow!

 

[Pratzie]

Excellent. Sounds like this will turn out well

 

[Cptn_Aizen]

Ok, so I racked off the sediment after 3 weeks. But it tastes and smells like a chemistry set!! (Also my 2 batches of apple cider, after 10 days)... is this normal?

It's gross!

 

[Channel66]

Invest in some star san, ditch the bleach. Otherwise good practices! Welcome to the hobby!

 

[user 103238]

I haven't yet made a batch of mead before (that should be changing in the next couple of months), however I wouldn't be concerned about off flavors when you are only 2 weeks into a 6-month fermentation. With as many changes in flavor profile that occur during a standard fermentation of beer, I can't help but expect that would extend into meads and other fermented beverages. I sampled my saison at the 1-week point during fermentation and nearly threw up. 3 weeks later, it was amazing. I would continue sampling at the different steps along the way to monitor the progress, but otherwise sit back and let those yeast cells go to work.

Ok, so I racked off the sediment after 3 weeks. But it tastes and smells like a chemistry set!! (Also my 2 batches of apple cider, after 10 days)... is this normal?

It's gross!

 

[ox45]

Young mead will generally taste, for lack of better words, absolutely horrible. Especially if you let it go completely dry, since sweetness usually helps cover the tastes. Also 2 packages of yeast for a 3 gallon batch is overpitching quite a bit. One package of dry yeast is usually good for 5 gallons. Also, one of the biggest influences I have found so far with mead ferments is temperature control. If it gets too hot, I find that the off flavors shine through more early on.

Give this some time in the carboy. General rule of thumb is one month aging per % ABV. Also, make sure you do not leave a lot of headspace. 5 pounds of honey and 2 gallons of water would equate to only about 2 1/2 gallons total, not including any losses from racking. Mead is definitely more resilient against oxidation, but it still will if you bulk age with too much air.