So after years of procrastination, I finally scratched the itch to start making mead. Like many people here, I ran into the guides by 'StormTheCastle' on youtube first, and decided to give it a go. Here's what I did:
Mead Batch #1 11-17-16.
most of 1 gallon Ozarka spring water.
48 oz of Berlsons Honey. (3 lbs)
1 teaspoon of yeast nutrient. (LD Carlson Urea and Diammonium Phosphate)
approx 1/2 packet of Red Star Premier Blanc active dry yeast (champaign yeast).
These where selected from STC's get started making mead item list.
all my equipment was sanitized using star-san solution, and the Nutrient dissolved in a cup of water as well. Must aerated for 5 minutes with manual shaking. The yeast activated for 15 minutes in the Ozarka water. I messed up my volume estimations, and some must was lost to over-fill when yeast was added, so I was worried that the fermentation may suffer due to lost yeast, but it bubbled right along, so I decided to forget about it.
I didn't have my hydrometer yet, so I didn't get a OG reading, but since then, I've read here that 1 lb of honey is worth around 35 points, so with 3 lbs in the mix, I estimate its between 1.095 and 1.105 calling it 1.100 for simplicity sake.
so today, 12-8-16, bubble activity finally slowed to nothing (I know now thats not an indicator, but again, started with STC's guide, and thats what he tells people to watch)
and the must looked clearer than before, so today I racked into new carboy (buying a racking cane for the next batch, using a hose and turkey baster is a bastard)
tested with hydrometer, reading is at 1.000 at 67F
according to the paper that came with my hydrometer, that gives it a potential alcohol of 13.20% assuming initial OG estimate of 1.100
topped up my headspace with a little more of the spring water, and put a new airlock in place.
it tastes like rocket fuel, mixed with a little yeasty flavor and the ghost of honeys past.
So i've been reading up on the subject here after I got started, and have learned that my yeast is not the *best* choice, and that this particular route is probably going to take quite a bit of age to get anywhere good. I've sort of decided that the STC methods, while technically functional, are not the best, especially for newbies who want something drinkable soonish.
I'm thinking of trying the BOMM route for my second, third, and dozenth go while this ages, but I don't fully understand the instructions, So i've got some learning to do before I jump into that.
anyways, Any thoughts, criticisms, and guidance on what I've done so far?
Mead Batch #1 11-17-16.
most of 1 gallon Ozarka spring water.
48 oz of Berlsons Honey. (3 lbs)
1 teaspoon of yeast nutrient. (LD Carlson Urea and Diammonium Phosphate)
approx 1/2 packet of Red Star Premier Blanc active dry yeast (champaign yeast).
These where selected from STC's get started making mead item list.
all my equipment was sanitized using star-san solution, and the Nutrient dissolved in a cup of water as well. Must aerated for 5 minutes with manual shaking. The yeast activated for 15 minutes in the Ozarka water. I messed up my volume estimations, and some must was lost to over-fill when yeast was added, so I was worried that the fermentation may suffer due to lost yeast, but it bubbled right along, so I decided to forget about it.
I didn't have my hydrometer yet, so I didn't get a OG reading, but since then, I've read here that 1 lb of honey is worth around 35 points, so with 3 lbs in the mix, I estimate its between 1.095 and 1.105 calling it 1.100 for simplicity sake.
so today, 12-8-16, bubble activity finally slowed to nothing (I know now thats not an indicator, but again, started with STC's guide, and thats what he tells people to watch)
and the must looked clearer than before, so today I racked into new carboy (buying a racking cane for the next batch, using a hose and turkey baster is a bastard)
tested with hydrometer, reading is at 1.000 at 67F
according to the paper that came with my hydrometer, that gives it a potential alcohol of 13.20% assuming initial OG estimate of 1.100
topped up my headspace with a little more of the spring water, and put a new airlock in place.
it tastes like rocket fuel, mixed with a little yeasty flavor and the ghost of honeys past.
So i've been reading up on the subject here after I got started, and have learned that my yeast is not the *best* choice, and that this particular route is probably going to take quite a bit of age to get anywhere good. I've sort of decided that the STC methods, while technically functional, are not the best, especially for newbies who want something drinkable soonish.
I'm thinking of trying the BOMM route for my second, third, and dozenth go while this ages, but I don't fully understand the instructions, So i've got some learning to do before I jump into that.
anyways, Any thoughts, criticisms, and guidance on what I've done so far?