I'm new to mead making and only have one mead under my belt. I started a strawberry melomel Jan. 27 for the heck of it and it was finished fermenting by Feb. 5th, racked into 3 gallon carboy and bulk aging. Racking again in 3 to 4 months. My fiance and I want to serve our own mead at our wedding.
NOTE: These questions will pertain to 5 gallon batches of melomels using a D-47 yeast or similar. I will be using 12.5lbs wildflower honey and 15lbs strawberries, giving me an ABV% of 13.06% (according to the calculator) D47 yeast tolerance is 14%.
- Pectic Enzyme: When should I use it, how much should I use and how do I use it? I've had people tell me to add it to the must 24 hours before pitching yeast, after it's started fermenting it's affects will diminish.
- K metabisulphate: I've had a local winemaker (who makes wines from his own berries) tell me to add this to the must to aid in aging so the mead doesn't spoil. I've chatted with others online, their opinions were "It's not necessary but it's a good and safe practice" Is it? If so, how much should I be using and when?
- Fermaid K & DAP: I've read a few guides on mead making, I'm making up my own notes to follow when I do start another mead. One guide said use 2 tsp DAP (8grams) and 1 tsp Fermaid K (4grams), add one quarter of both at the beginning and then continue 1/4 feeding of the rest a day (or ever other day) until you run out. Is this a good regiment? The guide listed on this site has a similar regiment.
- The recipe I punched in on the mead calculator gave me an ABV of 13.06%, D47 yeast tolerance is 14% ABV content. Is this too close? Should I change up my recipe to lower the ABV% closer to 12%?
EDIT If I'm making a 5 gallon batch, can I made a 1/2 or full gallon more to account for loss, as long as I calculate it?
That's all I can think of for now, folks. I'm currently going through guides found on reddit and the new comer guide here, compiling information in a notebook for when I start my wedding melomels. Any additional information is greatly appreciated. Thanks for your time!
NOTE: These questions will pertain to 5 gallon batches of melomels using a D-47 yeast or similar. I will be using 12.5lbs wildflower honey and 15lbs strawberries, giving me an ABV% of 13.06% (according to the calculator) D47 yeast tolerance is 14%.
- Pectic Enzyme: When should I use it, how much should I use and how do I use it? I've had people tell me to add it to the must 24 hours before pitching yeast, after it's started fermenting it's affects will diminish.
- K metabisulphate: I've had a local winemaker (who makes wines from his own berries) tell me to add this to the must to aid in aging so the mead doesn't spoil. I've chatted with others online, their opinions were "It's not necessary but it's a good and safe practice" Is it? If so, how much should I be using and when?
- Fermaid K & DAP: I've read a few guides on mead making, I'm making up my own notes to follow when I do start another mead. One guide said use 2 tsp DAP (8grams) and 1 tsp Fermaid K (4grams), add one quarter of both at the beginning and then continue 1/4 feeding of the rest a day (or ever other day) until you run out. Is this a good regiment? The guide listed on this site has a similar regiment.
- The recipe I punched in on the mead calculator gave me an ABV of 13.06%, D47 yeast tolerance is 14% ABV content. Is this too close? Should I change up my recipe to lower the ABV% closer to 12%?
EDIT If I'm making a 5 gallon batch, can I made a 1/2 or full gallon more to account for loss, as long as I calculate it?
That's all I can think of for now, folks. I'm currently going through guides found on reddit and the new comer guide here, compiling information in a notebook for when I start my wedding melomels. Any additional information is greatly appreciated. Thanks for your time!
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Just trying to get as much research in as possible. Again, much thanks.
