headinsouth
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- Apr 18, 2011
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My first shot at mead, so shoot some holes in it (or fill in blanks...)
I have about six lbs of honey, so I'm going to use about half and make a gallon.
I want to make this first batch without any fruit/juices.
I'm going to boil a gallon and change of water to get the gasses out, then cool it and aerate it probably with my stand mixer.
In a 2 gal plastic (yes food grade and sanitized) bucket I'll mix 2 3/4 lbs of the honey with say 7 pints of the water. The other pint I plan to mix with about 2 T (couple of ounces) of honey to start my yeast in. I'll adjust the SG of the bucket mix to 1.125 - 1.130, the starter mix to 1.095-1.100. I assume since I'm only making a gallon, I wouldn't need an entire package of yeast, so I plan to pitch 1/2 pkg in the starter solution. I plan to use EC-1118. WAIT before someone freaks... I want to ferment this in my basement which is an eerily constant 53 degrees (12 C for the rest of the world...). The 1118 is supposedly good down to 49 degrees, and I'm speculating that the cooler (and therefor slower) fermentation should minimize to an extent the reputation of this yeast to cause off flavors? If I'm wrong in this thinking I'll get a different yeast and figure a way to keep it warmer. (I happen to also have some Pasteur Champagne yeast in my freezer).
I'm not planning to need any yeast starter, but if you folks twist my arm, I'll happily go get some. I also assume that since there will be no fruit involved I don't need to use any of my pectin enzyme.
Once the yeast gets happy, I'll begin adding some of the bucket mix into the starter gradually sneaking the SG up to near the level of the bucket so the yeast doesn't even know what hit it.... All of this will take place in my kitchen which will be as close to 70 degrees (21 C) as possible - realistically about 68. Then, once the must gets happy, I'll sneak it down into the basement 4-5 steps per day acclimating those yeasties to their new home.
Check the SG regularly (every what, 2-3 days?) waiting, waiting, waiting for that magic number.
Now if I really need to, I'll add some yeast nutrient to the mix, but I'm just trying to keep this as simple and 'natural' as possible. If there's a good option other than a manufactured yeast nutrient product, I'd probably prefer to use it, keeping in mind that I'm not a freak about chems or products of convenience, just that in a year or so the term product of convenience will be defined differently based on what's available to me in Central America....
Also, I haven't mentioned pH - I'm not really sure how it plays into making mead...
OK - enough for now
Get the artillery out...
I have about six lbs of honey, so I'm going to use about half and make a gallon.
I want to make this first batch without any fruit/juices.
I'm going to boil a gallon and change of water to get the gasses out, then cool it and aerate it probably with my stand mixer.
In a 2 gal plastic (yes food grade and sanitized) bucket I'll mix 2 3/4 lbs of the honey with say 7 pints of the water. The other pint I plan to mix with about 2 T (couple of ounces) of honey to start my yeast in. I'll adjust the SG of the bucket mix to 1.125 - 1.130, the starter mix to 1.095-1.100. I assume since I'm only making a gallon, I wouldn't need an entire package of yeast, so I plan to pitch 1/2 pkg in the starter solution. I plan to use EC-1118. WAIT before someone freaks... I want to ferment this in my basement which is an eerily constant 53 degrees (12 C for the rest of the world...). The 1118 is supposedly good down to 49 degrees, and I'm speculating that the cooler (and therefor slower) fermentation should minimize to an extent the reputation of this yeast to cause off flavors? If I'm wrong in this thinking I'll get a different yeast and figure a way to keep it warmer. (I happen to also have some Pasteur Champagne yeast in my freezer).
I'm not planning to need any yeast starter, but if you folks twist my arm, I'll happily go get some. I also assume that since there will be no fruit involved I don't need to use any of my pectin enzyme.
Once the yeast gets happy, I'll begin adding some of the bucket mix into the starter gradually sneaking the SG up to near the level of the bucket so the yeast doesn't even know what hit it.... All of this will take place in my kitchen which will be as close to 70 degrees (21 C) as possible - realistically about 68. Then, once the must gets happy, I'll sneak it down into the basement 4-5 steps per day acclimating those yeasties to their new home.
Check the SG regularly (every what, 2-3 days?) waiting, waiting, waiting for that magic number.
Now if I really need to, I'll add some yeast nutrient to the mix, but I'm just trying to keep this as simple and 'natural' as possible. If there's a good option other than a manufactured yeast nutrient product, I'd probably prefer to use it, keeping in mind that I'm not a freak about chems or products of convenience, just that in a year or so the term product of convenience will be defined differently based on what's available to me in Central America....
Also, I haven't mentioned pH - I'm not really sure how it plays into making mead...
OK - enough for now
Get the artillery out...
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