Newbee's first batch
- Thread starter shmoab
- Start date
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If this is the batch with EC-1118, keep watching it. The gravity should continue to slowly drop down to below 1.000.
EC1118 and anything above near-dry is a recipe for bombs if bottled without adding stabilizing chemicals. I can't really say how your mead is tasting, but generally anything under 2 months is "passable" at best, terrible more likely.
The explosion issue is a bigger one than taste at this point, but yes, you are likely to give people a seriously flawed impression of mead by drinking it this early.
Patience is tough, I know. I have a 5 month old mead I'd really been hoping would be ready for xmas this year, but it isn't - and I just have to accept that family will have to wait to taste my new hobby.
...also, you say 1.014... but earlier you say 1.006 which is lower! I may be confused...
EDIT: wait, reading back through your posts I'm confused, are you talking about the JAO you made with bakers yeast? If so, wait for someone else to tell you if it's safe, and ignore me - I know nothing about that recipe but I know that yeast is less likely to blow up bottles. If it's the EC1118 recipe then my advice is ok!
The explosion issue is a bigger one than taste at this point, but yes, you are likely to give people a seriously flawed impression of mead by drinking it this early.
Patience is tough, I know. I have a 5 month old mead I'd really been hoping would be ready for xmas this year, but it isn't - and I just have to accept that family will have to wait to taste my new hobby.
...also, you say 1.014... but earlier you say 1.006 which is lower! I may be confused...
EDIT: wait, reading back through your posts I'm confused, are you talking about the JAO you made with bakers yeast? If so, wait for someone else to tell you if it's safe, and ignore me - I know nothing about that recipe but I know that yeast is less likely to blow up bottles. If it's the EC1118 recipe then my advice is ok!
EC1118 and anything above near-dry is a recipe for bombs if bottled without adding stabilizing chemicals. I can't really say how your mead is tasting, but generally anything under 2 months is "passable" at best, terrible more likely.
The explosion issue is a bigger one than taste at this point, but yes, you are likely to give people a seriously flawed impression of mead by drinking it this early.
Patience is tough, I know. I have a 5 month old mead I'd really been hoping would be ready for xmas this year, but it isn't - and I just have to accept that family will have to wait to taste my new hobby.
...also, you say 1.014... but earlier you say 1.006 which is lower! I may be confused...
EDIT: wait, reading back through your posts I'm confused, are you talking about the JAO you made with bakers yeast? If so, wait for someone else to tell you if it's safe, and ignore me - I know nothing about that recipe but I know that yeast is less likely to blow up bottles. If it's the EC1118 recipe then my advice is ok!
My first batch is 1.014. My two 1 gallon batches are 1.006. I haven't even checked my JAO batch.
But, yes, wait. Got ya. I knew I started it late for Christmastime. Oh well. Scratch that, I know what to do. Buy a bottle of mead and pour it into a mason jar. lol j/k
What is the best way to add just honey into fermenting must?
Step 8 on this recipe. http://www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=238&Itemid=459
Thanks!
Step 8 on this recipe. http://www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=238&Itemid=459
Thanks!
Two ways -- just add the honey directly, then stir vigorously with a long handled, sanitized, plastic spoon. It takes a bit of effort, but it'll work.
You can also dilute the honey with water, just enough to make it less viscous, then add and stir with the sanitized long handled spoon.
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You can also dilute the honey with water, just enough to make it less viscous, then add and stir with the sanitized long handled spoon.
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Awesome advice. Thank god I followed it. They both, in just this short amount of time, taste a lot better.
Concerning this recipe http://www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=14&Itemid=459
After the first rack and honey addition I should expect more fermentation. Correct? How vigorous should it be and what should I do if it doesn't start fermenting again?
After the first rack and honey addition I should expect more fermentation. Correct? How vigorous should it be and what should I do if it doesn't start fermenting again?
A few more questions. I'll take a break after this. 
http://www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=14&Itemid=459
After the first rack the directions called for a honey and water addition. I did both a few days ago and fermentation is very slow going, if at all.
SG 1.002, 3.6 before
SG 1.026, 3.6 after
http://www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=238&Itemid=459
Pretty much the same question here. I added a pound of honey and a little water plus 1/4 tsp of yeast nutrient and stirred. It hasn't even begun fermenting. The airlock is level on both sides.
SG 1.000, 3.6 before
SG 1.038, 3.6 after
Both recipes indicate continued fermentation and I don't have any action. Should I add some energizer or more yeast or?
Do I just need more patience? It's hard to have as a type A, let me tell ya.
http://www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=14&Itemid=459
After the first rack the directions called for a honey and water addition. I did both a few days ago and fermentation is very slow going, if at all.
SG 1.002, 3.6 before
SG 1.026, 3.6 after
http://www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=238&Itemid=459
Pretty much the same question here. I added a pound of honey and a little water plus 1/4 tsp of yeast nutrient and stirred. It hasn't even begun fermenting. The airlock is level on both sides.
SG 1.000, 3.6 before
SG 1.038, 3.6 after
Both recipes indicate continued fermentation and I don't have any action. Should I add some energizer or more yeast or?
Do I just need more patience? It's hard to have as a type A, let me tell ya.
Hmmm... well, that's one of the older "heritage" recipes on the site, and as such it specifies things that we don't recommend any more. The first is (obviously to anyone who's been reading here for any length of time) that we don't suggest pasteurizing honey any more - it isn't necessary. The other issue is the late honey addition. That's called "step feeding" around here, and although it is necessary for some special high gravity styles (for example, a Polish Poltorak), it can be problematic because that late addition of sugar can cause your yeast to go into osmotic shock. That can stick the fermentation, or if you're lucky, it will just stall for a few days until the yeast adjust to that radical change in their environment.
Since the initial gravity is rather low (at 1.070), I would expect fermentation to start up for you again -- it will just take longer than a Type-A is usually comfortable with! ;D
If it hasn't cranked up after an additional 3-4 days have elapsed (i.e. give it a full week), then let us know.
Since the initial gravity is rather low (at 1.070), I would expect fermentation to start up for you again -- it will just take longer than a Type-A is usually comfortable with! ;D
If it hasn't cranked up after an additional 3-4 days have elapsed (i.e. give it a full week), then let us know.
The first batch (Vanilla Metheglin) is supposed to stay sweet. The FG in the recipe is 1.045 so you are in the right general range and it isn't expected to go dry. I'd say you're done. Just make sure to let it clear and sit for a few weeks to make sure it doesn't ferment any further.
Your second batch seems to be stuck. Did you follow the recipe using that specific yeast? Did the temp get too high? Since the pH seem okay, you can try adding some yeast hulls - 1 gram per gallon - which bind up yeast inhibitors.
If that doesn't help, you can try pitching another yeast that has been acclimated to the must. It isn't easy, but it can work. I'd use Uvaferm 43, but if you don't have it available, EC-1118 may do the job. Hightest's restart instructions are good to follow.
I hope that helps.
Medsen
Your second batch seems to be stuck. Did you follow the recipe using that specific yeast? Did the temp get too high? Since the pH seem okay, you can try adding some yeast hulls - 1 gram per gallon - which bind up yeast inhibitors.
If that doesn't help, you can try pitching another yeast that has been acclimated to the must. It isn't easy, but it can work. I'd use Uvaferm 43, but if you don't have it available, EC-1118 may do the job. Hightest's restart instructions are good to follow.
I hope that helps.
Medsen
I just made a cyser. Actually it was a cider that got turned into a cyser.
I can sometimes be a little naive. I thought (I have yet to buy a book) that all you need to make cider is apple juice and yeast. That's what I did, pitched a packet of yeast into 6 gals of preservative free, store bought, apple juice. LOL
Luckily,the next day I told a friend who's more experienced in home-brewing. He told me it needed sugar, so, I added 8lbs honey and 1 lbs of brown sugar.
I'm right at the rim of the bucket, nothing more can be added unless I rack some to a jug.
What do you think? Specifically. Is that enough sugar for a decent tasting cyser?
6 gals apple juice from concentrate
8 lbs honey
1 lbs brown sugar
small amount oak chips (~1/8 cup loose)
12oz frozen concentrate apple juice, thawed
2 tsp yeast nutrient
EC118 yeast (~7/8 packet, used the other 1/8 as a re-starter)
SG 1.080 PH ~3.4
Question 2
Do you think 1 vial of WLP720 will be enough for 6 gallons of this Kyiv Mead recipe, http://www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=21&Itemid=459?
SG ~1.138
As always, thank you!
I can sometimes be a little naive. I thought (I have yet to buy a book) that all you need to make cider is apple juice and yeast. That's what I did, pitched a packet of yeast into 6 gals of preservative free, store bought, apple juice. LOL
Luckily,the next day I told a friend who's more experienced in home-brewing. He told me it needed sugar, so, I added 8lbs honey and 1 lbs of brown sugar.
I'm right at the rim of the bucket, nothing more can be added unless I rack some to a jug.
What do you think? Specifically. Is that enough sugar for a decent tasting cyser?
6 gals apple juice from concentrate
8 lbs honey
1 lbs brown sugar
small amount oak chips (~1/8 cup loose)
12oz frozen concentrate apple juice, thawed
2 tsp yeast nutrient
EC118 yeast (~7/8 packet, used the other 1/8 as a re-starter)
SG 1.080 PH ~3.4
Question 2
Do you think 1 vial of WLP720 will be enough for 6 gallons of this Kyiv Mead recipe, http://www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=21&Itemid=459?
SG ~1.138
As always, thank you!
Just to play devil's advocate here, I have a friend that makes a batch of cider every fall and he never adds any sugar, just adds yeast to fresh cider from a local orchard. He loves it because it's easy and he loves the results. In fact, he has told me that he thinks people who add extra sugar to their cider are crazy.
I can't imagine why you would need to add sugar, all the apple juice I've taken SG readings on have had enough sugar already in them to go to 6% or 7% ABV.
Maybe he meant sugar for backsweetening before kegging, or for priming before bottling?
Maybe he meant sugar for backsweetening before kegging, or for priming before bottling?
So I was right? Damn it. I went cheap on the apple juice anyway. I'll buy some decent cider from a health foods store and try it again. It will be better when my cider book gets here too.
I can't wait to rub this in his face. He adamant about adding sugars to feed the yeast, not for back sweetening.
I can't wait to rub this in his face. He adamant about adding sugars to feed the yeast, not for back sweetening.
Maybe with some specific type of apple with a very low sugar content you might need to beef up the SG to get the ABV to where you want it, but other than that he might have confused yeasts needing nutrient with sugar, which will obviously just up the alcohol.
