Mead-making mode for entry into Valhalla

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SVEN

SVEN
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Dec 11, 2018
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Revisiting my Viking/Nordic past...mead has always been a fun way to do this!
Looking into preparing some new mead formulations. (Trying some new honey varieties, brown sugars, different citrus rinds, etc.)
My starting pH was 3.4 with a SG = 1.112. Performed 3 consecutive Fermex additions in the early primary stage. When the primary fermentation ceased, 6 days, I let it set for another 7 days then fined with Ca Bentonite. Very effective at clarifying! Ending pH was 4.4, not sure why the increase in pH relative to the starting pH of 3.4? Ending SG = 1.000. ABV = 14.4%.
Looking to fortify with rum, brandy or??? Wanting to achieve an final ABV = 18%. Any thoughts on fortifying variations and flavor modifiers? Tack sa mycket!
Sven
 
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