The Captain!! Posted July 8, 2020 Share Posted July 8, 2020 So mine has finished at 1.000. Sample tastes amazing. Like really really really good. I’ll bottle over the next few days and age over 12 months. Ha ha ha who am I kidding, it’ll be gone in a month ha ha ha 2 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 8, 2020 Share Posted July 8, 2020 So, sparkling mead? Anything I need to know about other than sugar in the bottle? Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted July 8, 2020 Share Posted July 8, 2020 I reckon sparkling would be great. No idea on it though - sorry. I looked at doing a short mead and kegging a while back but never got to it. Interested to see how you go. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted July 8, 2020 Author Share Posted July 8, 2020 10 hours ago, The Captain!! said: Anything I need to know about other than sugar in the bottle? Champagne yeast needed maybe? 1 Link to comment Share on other sites More sharing options...
Lettucegrove Posted July 8, 2020 Share Posted July 8, 2020 15 hours ago, The Captain!! said: So mine has finished at 1.000. Sample tastes amazing. Like really really really good. I’ll bottle over the next few days and age over 12 months. Ha ha ha who am I kidding, it’ll be gone in a month ha ha ha I'm assuming this is not sweet at all, due to FG? I did the JAOM recipe last year, and as nice as it is, especially after a year I have found it to be a little too sweet for me. 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 9, 2020 Share Posted July 9, 2020 4 hours ago, Ben 10 said: Champagne yeast needed maybe? Good point. 2 hours ago, Lettucegrove said: I'm assuming this is not sweet at all, due to FG? Dry as. Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted July 9, 2020 Share Posted July 9, 2020 7 hours ago, Lettucegrove said: I'm assuming this is not sweet at all, due to FG? I did the JAOM recipe last year, and as nice as it is, especially after a year I have found it to be a little too sweet for me. Where did your mead finish @Lettucegrove? Link to comment Share on other sites More sharing options...
Lettucegrove Posted July 9, 2020 Share Posted July 9, 2020 I'm not sure @Popo, I didn't check. I followed the JAOM recipe to a tee so I mixed it all up and left it sit for a couple of months/until the fruit had all dropped and then bottled. Link to comment Share on other sites More sharing options...
Lettucegrove Posted July 9, 2020 Share Posted July 9, 2020 20 hours ago, The Captain!! said: Dry as. Cool. I might use your recipe as a base and throw in a couple of extras for some flavour. Dunno what yet but hey experimenting is half the reason we all do this brewing business isn't it?!? 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 9, 2020 Share Posted July 9, 2020 2 hours ago, Lettucegrove said: Cool. I might use your recipe as a base and throw in a couple of extras for some flavour. Dunno what yet but hey experimenting is half the reason we all do this brewing business isn't it?!? I just made sure it was fermented cool. Like around 15 most of the time. Link to comment Share on other sites More sharing options...
Lettucegrove Posted July 9, 2020 Share Posted July 9, 2020 15 minutes ago, The Captain!! said: I just made sure it was fermented cool. Like around 15 most of the time. I can do that, i'll probably even take a reading this time Link to comment Share on other sites More sharing options...
ben 10 Posted July 9, 2020 Author Share Posted July 9, 2020 On 7/8/2020 at 3:53 PM, The Captain!! said: Ha ha ha who am I kidding, it’ll be gone in a month ha ha ha Hide some away from yourself. 18 months was AMAZING 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 10, 2020 Share Posted July 10, 2020 44 minutes ago, Ben 10 said: Hide some away from yourself. 18 months was AMAZING Ill try too, im going to get some wine bottles and age them in my "cellar". Also have a few for sparkling and a few still. Link to comment Share on other sites More sharing options...
The Captain!! Posted July 13, 2020 Share Posted July 13, 2020 Just bottled the 10l of mead. I turned 4 into sparkling by just adding a saison amount of sugar. Just to see if it’d do it. 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 13, 2020 Share Posted July 13, 2020 My dad come over the other day and sampled it. Asked me, “Did you put honey in this?” Have no idea what he thought mead was. 4 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted July 23, 2020 Share Posted July 23, 2020 On 6/13/2020 at 7:27 PM, Shamus O'Sean said: I never thought I would be interested in brewing mead. However, looking at @Popo's photo, my interest is developing. I will have to do some reading of this thread. Sorry, Shamus - missed this one. The JAOM is worth a crack for sure. Not much prep or work at all. Link to comment Share on other sites More sharing options...
ben 10 Posted September 15, 2020 Author Share Posted September 15, 2020 Well mine is bottled. Finished @ 1.010 so 15.8% of honey goodness. 1 packet of yeast, no nutrient. Link to comment Share on other sites More sharing options...
The Captain!! Posted September 15, 2020 Share Posted September 15, 2020 18 hours ago, Ben 10 said: Well mine is bottled. Finished @ 1.010 so 15.8% of honey goodness. 1 packet of yeast, no nutrient. The yeast probably died at that abv ha ha ha Nice one Benny Link to comment Share on other sites More sharing options...
Smashed Crabs Posted September 18, 2020 Share Posted September 18, 2020 Going to throw down a Cherry Mead that I wont be able to touch for around 5 months so should give it plenty of time to clean itself up. Also going to throw in a different adjunct which kind of makes it a non traditional mead. 3 Kg - Honey 1Kg - liquid rice malt - just got it laying around 2Kg - Cherries 2L - Grape Juice Might throw in some sultanas as well as I got some laying around Wine Yeast Made to 10L Should be a potent dark red mead, haven't thrown the ingredients into a calculator yet but I assume it will be 15%+ 2 Link to comment Share on other sites More sharing options...
Smashed Crabs Posted September 18, 2020 Share Posted September 18, 2020 Forgot to add at bottling time I might add in some silver edible glitter to give it a bit of a shimmer in the glass. Not needed but again I have it laying around and why not. 2 Link to comment Share on other sites More sharing options...
Aussiekraut Posted September 19, 2020 Share Posted September 19, 2020 Put down some mead more than a year ago and had it sitting in a corner all this time. It's finally time to cold crash it, to make there are no yeast swirls in the bottles.. It's bone dry and I will have to rake it into yet another vessel and then sweeten it up before bottling it. I prefer my mead sweet 2 Link to comment Share on other sites More sharing options...
Smashed Crabs Posted September 21, 2020 Share Posted September 21, 2020 On 9/18/2020 at 10:04 PM, Smashed Crabs said: Going to throw down a Cherry Mead that I wont be able to touch for around 5 months so should give it plenty of time to clean itself up. Also going to throw in a different adjunct which kind of makes it a non traditional mead. 3 Kg - Honey 1Kg - liquid rice malt - just got it laying around 2Kg - Cherries 2L - Grape Juice Might throw in some sultanas as well as I got some laying around Wine Yeast Made to 10L Should be a potent dark red mead, haven't thrown the ingredients into a calculator yet but I assume it will be 15%+ Last minute change to the plan with this, found I had 2 kg of raspberries at home so guess I will swap out the cherries with them and the grape juice with apple pear and raspberry juice. Still sounds delicious. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted September 22, 2020 Share Posted September 22, 2020 14 hours ago, Smashed Crabs said: Last minute change to the plan with this, found I had 2 kg of raspberries at home so guess I will swap out the cherries with them and the grape juice with apple pear and raspberry juice. Can you clarify: are you using whole raspberries in the ferment or pressing them into juice? Be careful with whole raspberries. All those little seeds make them very tannic. Better to squeeze them into juice before putting them into the FV. Cheers, Christina. Link to comment Share on other sites More sharing options...
Smashed Crabs Posted September 22, 2020 Share Posted September 22, 2020 8 hours ago, ChristinaS1 said: Can you clarify: are you using whole raspberries in the ferment or pressing them into juice? Be careful with whole raspberries. All those little seeds make them very tannic. Better to squeeze them into juice before putting them into the FV. Cheers, Christina. Cheers but I was going to use Polycar at the end of the process to help remove the excess tannins. So I will be keeping them whole for this process. Also tempted to try potassium sorbate then back sweeten to made a semi sweet mead. Anyone used this before ? Link to comment Share on other sites More sharing options...
ChristinaS1 Posted September 23, 2020 Share Posted September 23, 2020 6 hours ago, Smashed Crabs said: Cheers but I was going to use Polycar at the end of the process to help remove the excess tannins. So I will be keeping them whole for this process. It is usually better to minimize the tannins in the first place, rather than try to remove them later. Watched an interview with Michael Fairbrother owner of Moonlight Meadery, a very successful US meadery, and he says that when he makes melomels he only uses juice (also 71B yeast, staggered nutrients, and fermentation at 17C) so that they don't have to be aged as long. Cheers, Christina. 1 Link to comment Share on other sites More sharing options...
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