Hello!! I was recently watching a friend play one of those mideivel times video games and they mentioned mead and it got me curious. After a litttle research online, I found this and another really good site and decided to try and make some!
Made my first one gallon batch 31 January, 2012 and then a second gallon batch a few days later on 3 February, 2012.
They are both melomels.
This is batch #1:
Spring Water
3# Orange Blossom Honey(store bought-supposed to be good honey but it's not raw and is processed)
Lalvin D47 dry yeast, 1 pkg
25-30 raisins
1 navel seedless orange
After sanitizing everything,
...I heated the honey to 140F for 20 minutes with about a 1/2 gal of the Spring water, let it cool down to room temp, poured it into a one gallon carboy, added the fruit, shook the bejesus out of it for about 10 minutes then filled up the rest of the jug with Spring water, then pitched the yeast (which i just rehydrated with room temp water), gave it another little twist and shake, then put on the air lock.
Batch #2:
I mostly followed the JAO recipe off this site for this batch which i know is quite similar to my first batch. The reason I made another citrus melomel is because i have some really sweet good quality navels right now I wanted to use.
Spring water
4# Orange Blossom honey(accidentally added 4#, will it be sickeningly sweet?? Hope not! And it's the same kind i used for batch 1).
Fleischmans Active Dry Yeast, one pkg
1 navel orange, seedless
25-30 raisins
nutmeg, pinch
allspice, pinch
2 cloves
....again heated the honey and about 1/2 gal of the Spring Water to 140F for about 20 minutes, let it cool down to room temp, poured that into the one gallon carboy, added the orange, 25-30 raisins, 1 cinnamon stick, pinch nutmeg, pinch allspice, and 2 cloves, then shook the bejesus out of it for about 10 minutes, filled up the rest of the jug with Spring water then pitched the yeast (which i rehydrated at about 100F), gave it another little shake/twist and put on the air lock.
So, batch 1 started fermenting almost immediately and the first couple days the airlock was bubbling at about a bubble per second very nicely but has since slowed considerably to an airlock bubble about every four seconds so still seems to be fermenting, just slower.
As for batch 2, it never seemed to bubble that fast, and it's now only bubbling about one bubble every 6-7 seconds.
Other than that, they both seem ok as far as I can tell.
Should I be concerned about the slow ferment? Or is this ok?
Any advice is greatley appreciated!!!
Made my first one gallon batch 31 January, 2012 and then a second gallon batch a few days later on 3 February, 2012.
They are both melomels.
This is batch #1:
Spring Water
3# Orange Blossom Honey(store bought-supposed to be good honey but it's not raw and is processed)
Lalvin D47 dry yeast, 1 pkg
25-30 raisins
1 navel seedless orange
After sanitizing everything,
...I heated the honey to 140F for 20 minutes with about a 1/2 gal of the Spring water, let it cool down to room temp, poured it into a one gallon carboy, added the fruit, shook the bejesus out of it for about 10 minutes then filled up the rest of the jug with Spring water, then pitched the yeast (which i just rehydrated with room temp water), gave it another little twist and shake, then put on the air lock.
Batch #2:
I mostly followed the JAO recipe off this site for this batch which i know is quite similar to my first batch. The reason I made another citrus melomel is because i have some really sweet good quality navels right now I wanted to use.
Spring water
4# Orange Blossom honey(accidentally added 4#, will it be sickeningly sweet?? Hope not! And it's the same kind i used for batch 1).
Fleischmans Active Dry Yeast, one pkg
1 navel orange, seedless
25-30 raisins
nutmeg, pinch
allspice, pinch
2 cloves
....again heated the honey and about 1/2 gal of the Spring Water to 140F for about 20 minutes, let it cool down to room temp, poured that into the one gallon carboy, added the orange, 25-30 raisins, 1 cinnamon stick, pinch nutmeg, pinch allspice, and 2 cloves, then shook the bejesus out of it for about 10 minutes, filled up the rest of the jug with Spring water then pitched the yeast (which i rehydrated at about 100F), gave it another little shake/twist and put on the air lock.
So, batch 1 started fermenting almost immediately and the first couple days the airlock was bubbling at about a bubble per second very nicely but has since slowed considerably to an airlock bubble about every four seconds so still seems to be fermenting, just slower.
As for batch 2, it never seemed to bubble that fast, and it's now only bubbling about one bubble every 6-7 seconds.
Other than that, they both seem ok as far as I can tell.
Should I be concerned about the slow ferment? Or is this ok?
Any advice is greatley appreciated!!!