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DaleP
12-12-2010, 07:25 PM
I took a gold in Melomels, plus the BOS in mead/cider, STLBrewer also took a gold and bronz in the Other Mead catagory. Both of us use the "no mix" mead tecnique. See results at www.brewhemoth.com

AToE
12-12-2010, 07:28 PM
Congrats!

I love the no mix technique, but I just need a clearer idea of what SG/ABV I'm working with. I wish there was a way to have the best of both worlds.

mmclean
12-12-2010, 07:32 PM
Congratulations!

Bang up job there guys. ;D

:occasion14: :occasion16: :occasion18:

Medsen Fey
12-13-2010, 10:00 AM
Well Done Folks!!!

I hope y'all will be posting up some recipes or brewlogs for these award winners. :)

PitBull
12-13-2010, 10:19 AM
I raise my goblet of mead to you! Cheers!

wayneb
12-13-2010, 11:32 AM
Way to go, guys!! Congrats!!!

icedmetal
12-13-2010, 12:47 PM
Congrats! And I too would like to see brew logs for the award winners :) We recently made our first batch using your "no mix" technique, and the early results are incredible.

*goes off to search for all of DaleP's brew logs*

jkane
12-13-2010, 02:46 PM
Congratulations! :-)

Chevette Girl
12-13-2010, 11:45 PM
Congrats! That's awesome!

DaleP
12-14-2010, 06:41 AM
My mead recipes can be found in my blog http://penrosepicobrewery.blogspot.com/ If I get time in the next few days, I'll try and post some here.

STLBrewer
12-14-2010, 11:59 PM
I'll try to put up a few of mine as well...even though you will all think I am nuts with some of my ingredients (or amounts)! Apparently, I did something right, though!! ;D

DaleP
12-15-2010, 12:33 PM
One other thought I'll put out here. My mead is less than a year from the mixing the honey water and yeast. I don't think any STLBrewer's are any older. Food for thought.......

icedmetal
12-15-2010, 06:13 PM
So I've gone back and read every thread you've started, Dale, but one question I didn't see answered: what specifically do you use for nutrients? If it's a store brand, do you happen to know the composition?

I'm curious, because I think a lot of the nutrient additions may be what lead to some of the off flavors in young mead. I've been thinking of trying a "no mix" and using just yeast hulls for nutrients, and a little Fermaid K at yeast rehydration time. Yes, with a low nutrient-needs yeast, of course.

AToE
12-15-2010, 06:44 PM
I'm curious, because I think a lot of the nutrient additions may be what lead to some of the off flavors in young mead. I've been thinking of trying a "no mix" and using just yeast hulls for nutrients, and a little Fermaid K at yeast rehydration time. Yes, with a low nutrient-needs yeast, of course.

This could use some experimentation - because I would infer exactly the opposite, nutrient additions should lessen yeast stress significantly enough to make mead drinkable younger. Unless you're overdosing on nutrients it shouldn't in any way be effecting the taste of the mead once it has cleared (whether it's clearing with time, cold crashing, fining or filtering).

icedmetal
12-15-2010, 07:04 PM
A couple of things interacting here though; in a "no mix" method, *I think* the stress on the yeast is significantly reduced, and I would assume, the need for nutrients would be less as well because of that.

DaleP
12-15-2010, 07:22 PM
I use Fermaid K, was sure I mentioned this admistered at the container directions. I also over pitch using 3 packs of yeast in a five gallon batch. Mead really is easy to make.

icedmetal
12-15-2010, 07:40 PM
Interesting, that'd mean you're using 18.75g of Fermaid K, so you're getting a fairly decent dose of nutrients up front when you pitch your yeast. I'll look around for the nutrient content info and try to figure out how many ppm YAN that'd end up being in a 5 gallon batch. I'm guessing it's on the low end, but plenty for a low nutrient needs yeast being given little to no osmotic shock or other stress factors.

I'm liking this more and more! I'll probably run a couple test batches side by side so I can do early taste tests between the two. One with stepped nutrient additions as per usual and 10g of yeast pitched (my usual at least), and another with 15g pitched, the Fermaid K to match it per instructions.

Thanks for the info Dale!

*update* Based upon this info (http://www.gotmead.com/forum/showthread.php?t=15678&highlight=fermaid+nutrient+content)... see next post. Removed stuff here due to me getting my GoFerm and Fermaid K mixed up.

Dale, can you confirm that your yeast packets are of the 5g variety?

icedmetal
12-15-2010, 07:57 PM
Err, hmm, I think I'm getting my GoFerm and my Fermaid K mixed up here. :o

*does some more math*

The instructions on my Fermaid K say 1g per gallon of must. So, if you're adding 5g to a 5 gallon batch at the 1/3 break, you're introducing only 34ppm YAN in total.

You don't rehydrate the yeast using GoFerm or anything?

AToE
12-15-2010, 08:22 PM
I guess I should put together a learning experiment for myself, because as much as I hate not knowing SG, Dale keeps winning prizes!. 2 one gallon batches, identical amounts of the same honey (from same container), one mixed up and done according to my normal process, one done Dale's way exactly (more or less, I'll be going dry and I don't think Dale does). I've done no-mix before to try and hit high ABV, but this'll be just a normal 13% or so mead.

akueck
12-15-2010, 11:23 PM
If you wanted a better handle on the OG, you could mix up a smaller must with the same ratio of ingredients and get the OG from that. Use it as the base for the main must or do something else with it, whatever suits your fancy. Example: 15 lbs of honey, water to 5 gallons becomes 15 oz of honey, water to 40 fl oz (a 1/16th scale model!).

jayich
12-16-2010, 01:08 AM
In the no-mix technique, do you oxygenate with an air stone so that you avoid stirring the must to do the same?- or do you add honey after stirring or otherwise aerating the must? Also, would you want to avoid stirring the must early in fermentation(before the 1/3 break) in order to aerate?

AToE
12-16-2010, 01:25 AM
I'm sure my aeration technique for no-mix ferments wouldn't work well for large batches, but what I did with a 1 gal was simply pour the must off the honey (out of the jug) into an empty jug through a funnel, aerate the tar out of that, then pour it back into the original on top of the honey. I was pretty gentle and found that this method actually mixed in very very little extra honey (I made marks on the jug).

Aeration stone makes more sense though!

mmclean
12-16-2010, 05:00 AM
With my 5 gallon cyser, I oxygenated the must by stirring the top with a lees stirrer hooked up to a cordless drill.

Worked out fine for me.

DaleP
12-16-2010, 06:03 AM
My aeration technique.....empty honey into carboy. Fill honey container 1/2 full of water, shake the devil out of it, repeat till no more honey is in container. I rehydrate the yeast, no go-ferm. One gram of Fermaid-K per gallon at the beginning, then do nothing till the honey layer disappears. I use the standard little packs of Lavlin yeasts that the typical home brew store carries.
When the honey level vanishes, my first addition of fruit goes in, then more fruit in secondary.

jayich
12-16-2010, 01:04 PM
Thanks everyone. I will have to try this interesting, but simple technique- it makes a lot of sense.

DaleP
12-16-2010, 07:50 PM
Thanks everyone. I will have to try this interesting, but simple technique- it makes a lot of sense.
It is said (on the home page here even) that mead is the simplest to make. :-)