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View Full Version : Working on a mead recipe; looking for opinions



AriaSensei
09-17-2015, 11:17 PM
Hello everyone, I'm still relatively new to both home brewing and brewing mead, but after a couple of moderately successful beer batches, I'd like to put my effort into making some delicious mead.
That being said, I've got a 'recipe' of sorts that I'm working on that I would love to have critiqued before I commit myself to it.

-12 lbs of honey

-4gal of motts 100% apple juice

-dragon chai tea spice (cinnamon, rooibos, ginger root, clove)

-2 packets of yeast (am currently thinking of this http://torontobrewing.ca/index.php/wlp705-sake-yeast.html or this http://torontobrewing.ca/index.php/4184-sweet-mead-yeast.html for my yeast)

My goal is to ferment in a 5gal pail and then after about 3 weeks I'll siphon it into a carboy for the next few months. I was also thinking I might chop up a few apples and throw them into the initial fermenting stage.

Does everything here seem in order?

I've read over a few mead recipes and recommendations before coming here, but I'm rather sure I've missed a few things, so i figure it's best to inquire now, then waste a bunch of honey later.

curgoth
09-18-2015, 12:05 AM
Why those yeasts? The "sweet mead" yeasts have bad reputations for stalling. (also, you're in Toronto? So am I!) I'd be more tempted to start with something that riffs off f the BOMM recipe. You can still use the apple juice and tea, but use the nutrient protocol and yeast that goes with the BOMM (search on that topic here)

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AriaSensei
09-18-2015, 01:07 AM
Why those yeasts? The "sweet mead" yeasts have bad reputations for stalling. (also, you're in Toronto? So am I!) I'd be more tempted to start with something that riffs off f the BOMM recipe. You can still use the apple juice and tea, but use the nutrient protocol and yeast that goes with the BOMM (search on that topic here)

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Thanks for the reply! GTA for the win! Upon further investigation I noticed the ones I was looking at weren't exactly my best options and I started looking at the lalvin brand of yeast. Specifically the K1-V1116. I'll look into the recipe you mentioned right now, cheers!

Squatchy
09-18-2015, 06:53 AM
I would suggest a different yeast. I think DV-10, D-47 or 71-b would be a better choice. You might also consider re-hydrating with Go-ferm and a nutrient protocol of some sort for sure. Scotts Labratory has a free pdf "cider hand book" you can down load for free. I has great information

Swordnut
09-18-2015, 09:00 AM
I concur, white wine yeast is the best way to go with a cyser. Also, keep the temperature in check, I find ciders to be more prone to develop off tastes than meads so keeping a steady fermentation at low temperature is important imho.