Mead Mead and more Mead!

Discussion in 'Wine, Cider, Mead and Kombucha Discussion.' started by Joel@TipsyBee, Sep 16, 2019.

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  1. Sep 16, 2019 #1

    Joel@TipsyBee

    Joel@TipsyBee

    Joel@TipsyBee

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    Greetings!

    First time brewer here, just waiting for my equipment to arrive via ParcelForce. Might be waiting a while :laugh8:

    Any tips for my first batch? Im going to aim for a traditional Show mead. I believe I have the basics covered but if any tricks have proved useful I'd love to hear them!

    Any help would be much appreciated!

    Joel
     
  2. Sep 18, 2019 #2

    DanielB

    DanielB

    DanielB

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    I am finding mead a bit hit and miss...as I stumble my way through this brewing malarky, but i do feel that EC 1118 yeast is an exceptionally good yeast to use for mead...

    More generally, I am confused about quantity of honey to use - when recipes say (for illustrative purposes only) 2 jars for dry, 3 for medium and 4 for sweet.... Surely either it ferments to dry...or it doesn't!?

    But, eitherway...ec 1118 causes pretty ferocious fermentation!
     
    Joel@TipsyBee likes this.
  3. Sep 19, 2019 #3

    Joel@TipsyBee

    Joel@TipsyBee

    Joel@TipsyBee

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    I have no clue, im a total newbie :laugh8:
     
  4. Sep 19, 2019 #4

    Subtle Duck

    Subtle Duck

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    I have to say that I quite like using nottingham ale yeast with my meads. Doesn't quite dry out as much as champagne yeast and it's also quite clean as far as beer yeasts go.
     
  5. Sep 23, 2019 #5

    Deadhead

    Deadhead

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    I have stirred up my first ever batch of mead this evening. Looking forward to seeing what comes out the other side!
     
  6. Sep 25, 2019 #6

    Deadhead

    Deadhead

    Deadhead

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    Oh that fermentation took off quickly! Krausen galore!
     
  7. Oct 21, 2019 #7

    DoD93

    DoD93

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    this is a copy of notes from my first attempt at mead brewing note* I used more yeast and a secondary fermentation as my sugars were still very high and my abv was very low it turned out good in the end the key is patience also if you make it a little too dry you can sweeten it by the glass using a little honey if you like a sweet wine

    MAKING OF MEAD
    TIPS
    • 2 weeks minimum fermentation
    • + time in 2nd fermentation if desired
    • Rest for 8-12 weeks minimum
    • It will clear just leave it alone
    BASE MEAD
    Sugar : 5 x 340g bottles of rowse honey @ 80.8g sugar per 100g = 1373.6g sugar
    Yeast : Lalvin EC-1118
    start temperature : 20°c
    start date : 30 May 2019
    Day 1 Gravity : 1.110 / 15.00
    Day 14 Gravity : 1.080 / 10.70
    Day 28 Gravity : 1.020 / 2.60
    ABV = Final Gravity - Starting Gravity
    FG= 1.020 = 2.6%
    SG= 1.110 = 15.0%
    = 12.4 % final abv into 2nd fermentor
    • Brewing notes
    1. Added honey to water in bottle and aerated,
    2. added raisins and yeast
    3. 14 days before tasting and racking into secondary ferment vessel very fizzy needed degassing
    4. Half packet of yeast put into each 2 litre bottle with 1 pack of raisins (20) each to kick start 2nd ferment
    5. bottled after 60 days
    6. left to bottle condition for 50 days before chilling
    • Tasting notes
    1. Day 14
    tastes extremely like a very nice bucks fizz definitely needs a little less fizz
    2. Day 28
    tastes extremely alcoholicy not unpleasant just very strong may need watered down once secondary fermentation has done
    3. DAY 114
    tastes very similar to a nice white wine slightly sweet but not sickly I was able to finish 1 750ml bottle to self and not a wine person
     
  8. Oct 27, 2019 #8

    dwhite60

    dwhite60

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    You might visit gotmead.com.

    If this is your first I recommend you make a batch of "Joe's Ancient Orange Mead". It's fast, easy, and fool proof. Even I did it! Google it.

    I normally do about 3 pounds to a gallon. Gives me about 1.090 gravity. You will want some yeast nutrient.

    Mead takes time but is worth it.

    All the Best,
    D. White
     
  9. Oct 27, 2019 #9

    dwhite60

    dwhite60

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    What happened with this?

    All the Best,
    D. White
     
  10. Oct 28, 2019 #10

    johncrobinson

    johncrobinson

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    Interesting using ec1118 for mead !!!
    rather than a traditional mead yeast.

    I make wines and ec1118 is my workhorse yeast its simply tough as old boots.
     
  11. Oct 28, 2019 #11

    johncrobinson

    johncrobinson

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    Honey is funny stuff
    I cant stand eating it but i do use it in my pipe (a small smear around the bowl.)
     

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