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Wine Making & Grape Growing Forum > Wine Making > Meads > First two batches of mead started

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Old 08-26-2016, 08:33 AM   #11
Spikedlemon
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Quote:
Originally Posted by Jericurl View Post
What are you going to be bottling it in? Are you just in a hurry to get it into bottles? I've been much, much happier with stuff I left in bulk for at least 6 months (with the exception of DB, since I use a clearing agent and degass the crap out of it)
Fair enough. I'll rack it down into two single 1gals (since I didn't quite make 3 gal) and leave it alone.

 
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Old 08-26-2016, 08:58 AM   #12
Whitehrs
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I'm still only about 6 months in and agree with all the above. I'v done 3 1 gallon batches of mead and I'd recommend you shoot for about 12% and then let it rest for at least 6 months.. 12% will taste really hot at first. It really mellows after months. Bulk ageing is very important. I will probably do another 1 gallon batch soon. I like to get my warm Honey and water together, and spurge it over some nice malted Bavarian wheat, before committing it to a must, and pitching yeast. It gets some really nice "Closer to beer" Flavors.. Yoou can also steep a couple tablespoons of your favorite tea in it.. I seethe flavor profiles options as limitless.
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Old 11-14-2016, 11:22 AM   #13
Spikedlemon
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Three months later and the bread-yeasty mead is mostly clear (racked once) while the EC1118 mead is still very cloudy (I did stir in some bentonite to try to settle it down but, it appears, without much success).

The bread-mead will likely be bottled ahead of the EC1118 mead. I'm toying with the idea to get some swingtop beers to use for bottling the meads.


While my wine 'brew room' is pretty full right now of actual wine: I'd like to brew another mead with some hops and, as @Whitehrs noted, some malted grain while I target 10%ABV or less.

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Old 11-14-2016, 12:20 PM   #14
Whitehrs
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Quote:
Originally Posted by Spikedlemon View Post
Three months later and the bread-yeasty mead is mostly clear (racked once) while the EC1118 mead is still very cloudy (I did stir in some bentonite to try to settle it down but, it appears, without much success).

The bread-mead will likely be bottled ahead of the EC1118 mead. I'm toying with the idea to get some swingtop beers to use for bottling the meads.


While my wine 'brew room' is pretty full right now of actual wine: I'd like to brew another mead with some hops and, as @Whitehrs noted, some malted grain while I target 10%ABV or less.
If (when) I do this again, I will be making it with more malted barley, I didn't even taste the hops. but would leave the same amount 1/4 oz. The Malted wheat Mead has never gotten completely clear. The Barley has cleared completely. I have about 1 750ml of each left. Next time I will keg the mead, and use a designed yeast and probably recover it to keep a strain going. The bread mead was not he best of my three. When it was young, the Bread with the banana was awesome, but the wheat was best. as time has gone on the malted barley has become better. I am close to 9 months on these. I made a Gallon of each. I have a small fliptop bottle in the fridge of the wheat, and two 750mls (1 wheat, 1 barley) left in the closet.. This is my findings. The malted grains do make the flavor better, IMO. I will probably let the Grains set on the Mead for primary, and a little into secondary fermentation. Maybe to dry, just to build the grain flavor. The Jet fuel taste (at 14 -16 ABV) will mellow. Mine is very drinkable now. Just have to be careful. That ABV will sneak up smack you in the back of the head.
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Peach from Fresh Fruit,Peach Mango from juice,WE Pinot Noir kit,Blueberry from Fruit,Mead with German malted Wheat,Mead with German malted Barley,Joe's Ancient Orange Mead,Dragons Blood from Concentrate
Welch's Niagara White...Just learning.

 
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