H
Haden Wilson
Guest
Guest
I've started my latest batch of seasonal mead, and decided to do a high gravity mulled spice cyser, the recipe is as follows
1.3 gallons honey
3 gallons wegmans pressed cider
1 gallon spring water
2 packs Lalvin EC-1118 (10 grams)
Started fermenting and bubbling within 2 hours, with a noticeable warm apple aroma,
Room is kept at between 65 and 75 degrees
Any idea on how long I should ferment this for?
(the following is a report on the finished product from the summer, a dry lime pineapple mead with spicy notes. ferment time: 5 weeks. temperature variance: 56-72 degrees recipe: 40 oz honey, 1 pound fresh pineapple spears, 1 pound key limes, 1 1/2 gallons spring water, and bread yeast (2 packs) Finished yield: 2 gallons, Finished ABV content 16.7 on hydrometer. Flavor profile: Bitter lime notes accentuated with a crisp dry mouthfeel and spicy pineapple tannin finish with toasty bread notes filling the nose. Nose: spicy, bitters, notes of sour lime and tropical pineapple. )
1.3 gallons honey
3 gallons wegmans pressed cider
1 gallon spring water
2 packs Lalvin EC-1118 (10 grams)
Started fermenting and bubbling within 2 hours, with a noticeable warm apple aroma,
Room is kept at between 65 and 75 degrees
Any idea on how long I should ferment this for?
(the following is a report on the finished product from the summer, a dry lime pineapple mead with spicy notes. ferment time: 5 weeks. temperature variance: 56-72 degrees recipe: 40 oz honey, 1 pound fresh pineapple spears, 1 pound key limes, 1 1/2 gallons spring water, and bread yeast (2 packs) Finished yield: 2 gallons, Finished ABV content 16.7 on hydrometer. Flavor profile: Bitter lime notes accentuated with a crisp dry mouthfeel and spicy pineapple tannin finish with toasty bread notes filling the nose. Nose: spicy, bitters, notes of sour lime and tropical pineapple. )