Hi there,
I just started my first two batches of mead using goldenrod honey, which should be ~9% ABV.
I added 1 campden tablet / gallon of must, and pectic enzyme.
I used SNA.
After 24 hours in campden, I added 2 packs of rehydrated Lavalin EC-1118 per 12 gallon batch, as well as the first dose of nutrients.
Nutrients being added: DAP and Fermaid-K.
Batch 1 - Apple & Lime (12 gallons):
~16 cups of apples, frozen + diced into 1 cm^2 cubes.
~16 Limes, rind removed and diced into 1 cm^2 cubes.
~16 lbs of raw wildflower honey (mostly goldenrod)
Batch 2 - Traditional mead(12 gallons):
I did not use any campden for this, just raw unpasteurized honey
-Goldenrod Honey
-Water
-Yeast
-Fermaid-K + DAP
I used hard tap water, no boiling or anything like that...(didn't have the equipment)
I tasted the traditional mead at 10 days and it has a really nice flavor at this stage. Any input is welcome!
Cheers!
Delaney
I just started my first two batches of mead using goldenrod honey, which should be ~9% ABV.
I added 1 campden tablet / gallon of must, and pectic enzyme.
I used SNA.
After 24 hours in campden, I added 2 packs of rehydrated Lavalin EC-1118 per 12 gallon batch, as well as the first dose of nutrients.
Nutrients being added: DAP and Fermaid-K.
Batch 1 - Apple & Lime (12 gallons):
~16 cups of apples, frozen + diced into 1 cm^2 cubes.
~16 Limes, rind removed and diced into 1 cm^2 cubes.
~16 lbs of raw wildflower honey (mostly goldenrod)
Batch 2 - Traditional mead(12 gallons):
I did not use any campden for this, just raw unpasteurized honey
-Goldenrod Honey
-Water
-Yeast
-Fermaid-K + DAP
I used hard tap water, no boiling or anything like that...(didn't have the equipment)
- I did not add any calcium carbonate. I am worried that I may have pH issues (I have not tested for this yet). When should I be checking my pH and when should I be ammending it, if necessary?
- I am wondering about adding raw ginger to either of these recipes...I don't want to over-complicate things and ruin an otherwise fine batch. Any input on this thought would be appreciated.
I tasted the traditional mead at 10 days and it has a really nice flavor at this stage. Any input is welcome!
Cheers!
Delaney
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