Fellow mead lovers,
The purpose of this post is you show all you pros the process I’ve used to get my first mead started (first ferment ever actually) and just hopefully get some feedback and tips. Hope you guys enjoy reading it and can give me some advice for future batches.
So I started with 1/2 gallon of water, I did the boiling method here, as I read different ways and determined I would try this method first. I boiled the water, removed from heat and dissolved in 3lbs 2 oz. of organic raw honey. I then returned to heat and removed what “scum” I could from the mixture(I’ve since discovered that maybe this isn’t the best method to use) nevertheless, I did it this way. I rapidly cooled the mixture in a water bath and added the other half gallon of water, then racked to my primary fermenter, then pitched my Lalvin k1V-1116 yeast, to which I added two small “cuties”(those tiny little oranges).. sliced, 1 whole nutmeg, 1 Cinnamon stick, and a couple cloves(I know they’re strong, but they haven’t seem to have taken over quite yet haha). My OG was 1.090. It has been stored at a consistent 64-72 degrees(weather here in VA is back and forth). At day 3 I measured SG again, and was at 1.076 with about an inch thick of heavy foam on top. Today is day 5 and I have taken a 3rd reading and my SG was down to 1.064, to which I added one more pound of the same honey, raising my must back to a SG of 1.090. At this point I plan to let it ride down to about 1.020 for a sweeter mead at about 12.5% when it’s all said and done. My only concern thus far is that TODAY being day 5, where two days ago I had they thick foam, when I opened it up today I have barely any foam at all, but more of a thin layer of bubbles..should I be worried about the disappearance of my beautiful foam or not stress about it? Thank you if you made it through this long read. I look forward to comments/feedback/advice.
Cheers,
Nick
The purpose of this post is you show all you pros the process I’ve used to get my first mead started (first ferment ever actually) and just hopefully get some feedback and tips. Hope you guys enjoy reading it and can give me some advice for future batches.
So I started with 1/2 gallon of water, I did the boiling method here, as I read different ways and determined I would try this method first. I boiled the water, removed from heat and dissolved in 3lbs 2 oz. of organic raw honey. I then returned to heat and removed what “scum” I could from the mixture(I’ve since discovered that maybe this isn’t the best method to use) nevertheless, I did it this way. I rapidly cooled the mixture in a water bath and added the other half gallon of water, then racked to my primary fermenter, then pitched my Lalvin k1V-1116 yeast, to which I added two small “cuties”(those tiny little oranges).. sliced, 1 whole nutmeg, 1 Cinnamon stick, and a couple cloves(I know they’re strong, but they haven’t seem to have taken over quite yet haha). My OG was 1.090. It has been stored at a consistent 64-72 degrees(weather here in VA is back and forth). At day 3 I measured SG again, and was at 1.076 with about an inch thick of heavy foam on top. Today is day 5 and I have taken a 3rd reading and my SG was down to 1.064, to which I added one more pound of the same honey, raising my must back to a SG of 1.090. At this point I plan to let it ride down to about 1.020 for a sweeter mead at about 12.5% when it’s all said and done. My only concern thus far is that TODAY being day 5, where two days ago I had they thick foam, when I opened it up today I have barely any foam at all, but more of a thin layer of bubbles..should I be worried about the disappearance of my beautiful foam or not stress about it? Thank you if you made it through this long read. I look forward to comments/feedback/advice.
Cheers,
Nick
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