Hello lovely people of GotMead! It has been awhile since I did any home brewing (and I am fairly sure I did some things wrong the last time) so I figured I would post my recipe and method here for all to see. Hopefully someone with a bit more knowledge than me will come along and send some advice and/or constructive criticism my way. It has been about 3 years since I did any brewing and none of my meads lasted longer than a week into aging before they were either drank or became too repulsive to consider drinking and were tossed. That being said, I will be making a one gallon batch in case I screw up royally again.
My plan for this attempt is as follows:
1. Sanitize everything with Starsan (Starsan was recommended to me by a coworker, is this a good choice or is there a better option?)
2. Fill a glass one gallon jug halfway with cider (I have a filtered and pasteurized cider with no preservatives)
3. Add honey and shake to mix (I figure a medium colored honey will not get lost behind the apple and will also not outshine the apple flavor. Is this a good assumption?)
4. I will continue to add honey and cider until I have almost filled the jug and have reached my starting gravity
5. I am using Lalvin D-47 yeast and aiming for an OG of between 1.12 and 1.13 so that it will finish between sweet and desert FG levels (as I have never had a cyser before, I don't know how sweet it should come out. Does this seem reasonable? I have a bit of a sweet tooth but I know not everyone does and I plan to share it)
6. Once I get the must to the right OG I will follow manufacturer's instructions to pitch the yeast. I plan to also toss in some DAP and Fermaid (also per the manufacturer's instructions)
7. From the NewBee guide I see that I need to aerate for the first three days, a couple times a day. Is it possible to over-aerate? My wife works from home so it could be shaken once an hour if it will help and not hurt it. I will degass before shaking to avoid an ol' faithful re-enactment in my living room...
8. Once I hit the 1/3 sugar break I will add another helping of the Fermaid-K and then let it sit in the darkness of my closet for a few days until the bubbling slows to 1 bubble every 30 seconds
9. At this point I will measure the SG and make a determination if I need to cold crash or let it continue. If it appears to be about 14% ABV then I will move it to the fridge and leave it there for one week before taking it out and racking into the secondary.
10. At this point I plan to try and forget about it until next year...
So that is my plan! Now for a few questions before I get started:
a. I would like to add some flavor to it (an orange, a couple cinnamon sticks, a clove or two, and a bit of allspice). Would these spices be better in the primary or secondary?
b. Is the secondary when it is aged? or does it move to a third jug for aging? Is this question dependent on whether or not more fermentation or any settling occur?
c. When I read that it should be stored in the dark I took that to mean away from sunlight and that artificial light is fine. Is this correct or I should I plan to avoid artificial light as best as I can too?
d. I don't have a way to measure acidity. How crucial is this really? Is this mostly going to be for troubleshooting a stuck fermentation or is correcting the acidity going to make the mead taste different to my untrained tongue?
e. And last but not least, what have I forgotten?
I realize that this is quite a long post and if you are reading this last line then you likely have read the whole thing, so thank you! I don't plan to start this mead until this weekend so I have plenty of time to adjust my plan or run to the home brew store. I look forward to hearing all of your feedback and advice. Happy Brewing!!!
My plan for this attempt is as follows:
1. Sanitize everything with Starsan (Starsan was recommended to me by a coworker, is this a good choice or is there a better option?)
2. Fill a glass one gallon jug halfway with cider (I have a filtered and pasteurized cider with no preservatives)
3. Add honey and shake to mix (I figure a medium colored honey will not get lost behind the apple and will also not outshine the apple flavor. Is this a good assumption?)
4. I will continue to add honey and cider until I have almost filled the jug and have reached my starting gravity
5. I am using Lalvin D-47 yeast and aiming for an OG of between 1.12 and 1.13 so that it will finish between sweet and desert FG levels (as I have never had a cyser before, I don't know how sweet it should come out. Does this seem reasonable? I have a bit of a sweet tooth but I know not everyone does and I plan to share it)
6. Once I get the must to the right OG I will follow manufacturer's instructions to pitch the yeast. I plan to also toss in some DAP and Fermaid (also per the manufacturer's instructions)
7. From the NewBee guide I see that I need to aerate for the first three days, a couple times a day. Is it possible to over-aerate? My wife works from home so it could be shaken once an hour if it will help and not hurt it. I will degass before shaking to avoid an ol' faithful re-enactment in my living room...
8. Once I hit the 1/3 sugar break I will add another helping of the Fermaid-K and then let it sit in the darkness of my closet for a few days until the bubbling slows to 1 bubble every 30 seconds
9. At this point I will measure the SG and make a determination if I need to cold crash or let it continue. If it appears to be about 14% ABV then I will move it to the fridge and leave it there for one week before taking it out and racking into the secondary.
10. At this point I plan to try and forget about it until next year...
So that is my plan! Now for a few questions before I get started:
a. I would like to add some flavor to it (an orange, a couple cinnamon sticks, a clove or two, and a bit of allspice). Would these spices be better in the primary or secondary?
b. Is the secondary when it is aged? or does it move to a third jug for aging? Is this question dependent on whether or not more fermentation or any settling occur?
c. When I read that it should be stored in the dark I took that to mean away from sunlight and that artificial light is fine. Is this correct or I should I plan to avoid artificial light as best as I can too?
d. I don't have a way to measure acidity. How crucial is this really? Is this mostly going to be for troubleshooting a stuck fermentation or is correcting the acidity going to make the mead taste different to my untrained tongue?
e. And last but not least, what have I forgotten?
I realize that this is quite a long post and if you are reading this last line then you likely have read the whole thing, so thank you! I don't plan to start this mead until this weekend so I have plenty of time to adjust my plan or run to the home brew store. I look forward to hearing all of your feedback and advice. Happy Brewing!!!