SPAF
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Just racked to secondary the following mead. Any constructive comments for recipe tweaking would be great (note: this was my first mead).
Elder Melomel
14SEP2013
5-gallons
Ingredients:
2Lbs Elderberries, dried
12Lbs. (1 Gal.) Honey, Clover
3 Tablets K-MetaBiSulf
2.5 Tsp. Pectinase
4-Gal. Water
5 Tsp yeast nutrient (DAP) in 1/3 staggered additions during primary ferment.
Data
SG(adj): 1.095 = 12.5% PA
pH:4.5
Soak must 24 hours for pectinase reactions.
Primary Ferment
1st 1/3 yeast nutrient addition.
Make yeast starter: Red Star Montrachet and must/water mixture.
Ferment to dry. (Predicted 12.5% ABV)
Add 2nd 1/3 yeast nutrient on day 3, and final 3rd yeast nutrient addition on day 5.
Day 3:
SG: 1.020
pH: 4.5
Temp (°F): 81
Day 4:
SG: 1.006
Temp: 73°F (cooled using evaporation system)
Day 6: (19Sep2013)
SG: 1.002
Temp: 72.9°F
ABV: 12.2%
Day 8:
SG 1.001
Day 9: 22September2013
SG: 1.001
Rack to Carboy (5-gallons)
1 tablet K-MetaBiSulf (Campden)
1.5 oz. American Oak cubes; Medium toast
Elder Melomel
14SEP2013
5-gallons
Ingredients:
2Lbs Elderberries, dried
12Lbs. (1 Gal.) Honey, Clover
3 Tablets K-MetaBiSulf
2.5 Tsp. Pectinase
4-Gal. Water
5 Tsp yeast nutrient (DAP) in 1/3 staggered additions during primary ferment.
Data
SG(adj): 1.095 = 12.5% PA
pH:4.5
Soak must 24 hours for pectinase reactions.
Primary Ferment
1st 1/3 yeast nutrient addition.
Make yeast starter: Red Star Montrachet and must/water mixture.
Ferment to dry. (Predicted 12.5% ABV)
Add 2nd 1/3 yeast nutrient on day 3, and final 3rd yeast nutrient addition on day 5.
Day 3:
SG: 1.020
pH: 4.5
Temp (°F): 81
Day 4:
SG: 1.006
Temp: 73°F (cooled using evaporation system)
Day 6: (19Sep2013)
SG: 1.002
Temp: 72.9°F
ABV: 12.2%
Day 8:
SG 1.001
Day 9: 22September2013
SG: 1.001
Rack to Carboy (5-gallons)
1 tablet K-MetaBiSulf (Campden)
1.5 oz. American Oak cubes; Medium toast