Hello all- recently found this site and it got me thinking about making some mead again. I am an active beer homebrewer and did a few meads many years ago. They were fruit meads, sparkling, that I was not very fond of. I have a co-worker who keeps bees so I have a ready supply of cheap honey, and I have been using it in beermaking. This time I decided to do a bigger mead, using Charlie Papazian's Barkshack Gingermead recipe as a basis. After I got it made up, I realized that I had confused the size of the containers I had and wound up with 15# honey instead of 9#. This was a 5.5 gallon batch. Here's what I did:
Steeped 1# British crystal malt (60 deg.) at 150 F for 30 minutes. Removed from pot. Into the pot (with about 2 1/2 gallons of water):
1# Beet sugar (remember I thought I only had 9# honey)
15# Honey (mixed / wildflower)
Heated all this to 200F, held for 15 minutes. Added:
6 oz. peeled and sliced ginger
1 1/2 tsp. Gypsum
1 tsp. Citric Acid
3 tsp. Yeast Nutrient
1 tsp. Irish moss
Held for another 15 minutes. Cut heat and added 2# partially frozen tart cherries. Let sit for 15 minutes, stirring occasionally (This step intended to pasteurize the cherries).
Dumped into 6.5 gallon carboy holding 2 1/2 gallons filtered water.
Stirred, took a reading- 1.110.
Pitched yeast- Lalvin K1-V1116
This took off well and had a nice steady fermentation. Not a huge amount of foam or anything. Kitchen temps around 68F. Racked it off into a 5 gal. carboy after three weeks, gravity at 1.016. Quite tasty if a little sweet. Still a steady bubbling, ever 13 sec's or so, in the 65F corner of my study. Racked it two days ago.
I would appreciate any thoughts on my process or what I might do to help this batch along. I think everything worked!
Steeped 1# British crystal malt (60 deg.) at 150 F for 30 minutes. Removed from pot. Into the pot (with about 2 1/2 gallons of water):
1# Beet sugar (remember I thought I only had 9# honey)
15# Honey (mixed / wildflower)
Heated all this to 200F, held for 15 minutes. Added:
6 oz. peeled and sliced ginger
1 1/2 tsp. Gypsum
1 tsp. Citric Acid
3 tsp. Yeast Nutrient
1 tsp. Irish moss
Held for another 15 minutes. Cut heat and added 2# partially frozen tart cherries. Let sit for 15 minutes, stirring occasionally (This step intended to pasteurize the cherries).
Dumped into 6.5 gallon carboy holding 2 1/2 gallons filtered water.
Stirred, took a reading- 1.110.
Pitched yeast- Lalvin K1-V1116
This took off well and had a nice steady fermentation. Not a huge amount of foam or anything. Kitchen temps around 68F. Racked it off into a 5 gal. carboy after three weeks, gravity at 1.016. Quite tasty if a little sweet. Still a steady bubbling, ever 13 sec's or so, in the 65F corner of my study. Racked it two days ago.
I would appreciate any thoughts on my process or what I might do to help this batch along. I think everything worked!