Uncle Sam needs me, I have enough time to make a batch of Tupelo Mead. Here's my projected recipe, I'll apologize now, it will offend the purists of our group :-*;
(21 gallons)
60# Tupelo Honey
2 tsp Tannin
10 tsp Yeast Nutrient
5 tsp Yeast Energizer
5 tsp Ghostex (yeast hulls)
WYeast Dry Mead 3632
Wine Makers Anti Foam
2 1/4# Tupelo Honey
1 1/4 Tsp Potassium Sorbate
Kitosol 40 (clarifier)
Potassium Bisulfate (@kegging-5/16 tsp per 5 gallon keg)
End game, I plan on having 4 kegs, 2 dry (still and sparkling) and 2 sweetened (still and sparkling). ;D
Question is, will it be fine in the primary (glass carboys) until my return (6 months or more)? Or should I make arrangements to have it racked to a secondary? ???
I value everyone's opinion, any suggestions on the recipe? Recommend a mix? I also have wild flower and clover in stock.
I know Tupelo can have a high acid level, any ideas on a balanced titration level? (I was thinking .50-.55%, adjusting as necessary with acid blend or calcium carbonate.)
(21 gallons)
60# Tupelo Honey
2 tsp Tannin
10 tsp Yeast Nutrient
5 tsp Yeast Energizer
5 tsp Ghostex (yeast hulls)
WYeast Dry Mead 3632
Wine Makers Anti Foam
2 1/4# Tupelo Honey
1 1/4 Tsp Potassium Sorbate
Kitosol 40 (clarifier)
Potassium Bisulfate (@kegging-5/16 tsp per 5 gallon keg)
End game, I plan on having 4 kegs, 2 dry (still and sparkling) and 2 sweetened (still and sparkling). ;D
Question is, will it be fine in the primary (glass carboys) until my return (6 months or more)? Or should I make arrangements to have it racked to a secondary? ???
I value everyone's opinion, any suggestions on the recipe? Recommend a mix? I also have wild flower and clover in stock.
I know Tupelo can have a high acid level, any ideas on a balanced titration level? (I was thinking .50-.55%, adjusting as necessary with acid blend or calcium carbonate.)