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Thread: Easter Metheglin

  1. #1

    Default Easter Metheglin

    LOL, started on Easter Sunday, April 8:

    In my 6.5 gallon fermenting bucket:
    10.5lbs orange blossom, raw, natural honey from a local bee keeper.
    7g Lalvin D-47 rehydrated @ ~104 deg F for 15 minutes in Spring water.
    1 teaspoon yeast nutrient rehydrated in ~1/4 cup Spring water
    1/2 teaspoon yeast energizer rehydrated in ~same 1/4 cup water as the nutrient
    Spring water to 3.25 gallons.
    3 vanilla beans
    3 cinnamon sticks
    3 whole cloves
    1 teaspoon allspice powder
    Aerated some of the must with a blender before pitching the yeast and gave it a good stir also.
    OG: 1.116
    starting pH: ~5

    April 9:
    Added 1/2 teaspoon yeast energizer rehydrated in about 1/8 cup Spring water.
    Must temp: 69 deg F.
    Later, added 1 teaspoon yeast nutrient rehydrated in about 1/8 cup Spring water.
    Must temp: 65 deg F. Gave it a good stir. Vigorous fermentation.

    April 11:
    SG: 1.100
    must temp: 67 deg F

    April 13:
    SG: 1.092
    must temp: 66 deg F.
    Added final SNA: 1 teaspoon yeast nutrient and 1/2 teaspoon yeast energizer rehydrated in ~1/8 cup Spring water. Gave vigorous stir. Looking good.

    So this is day six, Saturday, April 14 and it's still fermenting pretty good, want it to get down to around 1.015. Original Gravity was 1.116.
    I am really pleased with this batch of honey, water, yeast and spices so far, hope it keeps progressing well.

    And I'm using a beer tub for the first time to keep the fermenting bucket cool and and it's working GREAT. I've kept the must temp between 65-68 deg F no problem.
    Last edited by hepcat; 04-14-2012 at 06:34 PM.

  2. #2
    Join Date
    Feb 2008
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    UK - South Coast.
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    Default

    Just looked at my chart.

    D47 is tolerant to 14% from memory, which is a drop of 103/104 points. Your initial reading, presuming 1.000 as dry, would, if it gets that far, give you about 15.7% ABV.

    So i'm thinking that you'll probably end up with some residual sugars/sweetness in this batch.

    Strange though, given that "Easter cakes" a.k.a. Simnel cake, see to use the same spices (pretty much) as a traditional Christmas cake.

    Excellent use of the local honey, well done on that. I'm still hunting out a local bee keeper, to try their stuff. Though I don't hurry as the local apiary supplies place also wholesales various honeys, not the kind of range that somewhere like Beefolks keep, but enough variations to keep me ticking over.

    Keep us informed as it progresses.
    here's me home brewing blog (if anyones interested....)
    and don't forget
    What the large print giveth, the small print taketh away! Tom Waits.....

  3. #3

    Default

    Quote Originally Posted by fatbloke View Post
    Just looked at my chart.

    D47 is tolerant to 14% from memory, which is a drop of 103/104 points. Your initial reading, presuming 1.000 as dry, would, if it gets that far, give you about 15.7% ABV.

    So i'm thinking that you'll probably end up with some residual sugars/sweetness in this batch.

    Keep us informed as it progresses.
    Thanks for confirming fatbloke, that's exactly what I'm hoping, that it finishes at the low end of medium sweet range, around 1.010.

  4. #4
    Join Date
    Feb 2008
    Location
    UK - South Coast.
    Posts
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    Quote Originally Posted by hepcat View Post
    Thanks for confirming fatbloke, that's exactly what I'm hoping, that it finishes at the low end of medium sweet range, around 1.010.
    Which would be fine - about spot on with how I like my meads.

    What I would say though, is that I do prefer to mix my brews to no higher than the gravity that represents the tolerance of the yeast (yes, I'm aware that the data supplied alludes to grape musts, and that with the nutrients/energiser we use, there's some room for error). Then I know it's finished if it gets to 1.000 or below. So I can then back sweeten too taste. Which is my preferred method as some honey can still seem to taste sweet, when the hydrometer is telling me that it's dry - and if I just used the hydrometer, without tasting, then it could be too sweet.

    Either way, go with what you're happiest doing........
    here's me home brewing blog (if anyones interested....)
    and don't forget
    What the large print giveth, the small print taketh away! Tom Waits.....

  5. #5
    Join Date
    Apr 2010
    Location
    Ottawa, ON
    Posts
    7,719

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    Quote Originally Posted by fatbloke View Post
    Then I know it's finished if it gets to 1.000 or below. So I can then back sweeten too taste. Which is my preferred method as some honey can still seem to taste sweet, when the hydrometer is telling me that it's dry - and if I just used the hydrometer, without tasting, then it could be too sweet.
    I've noticed this with certain fruits, too... red currant and strawberry being two wines I've made which finished bone dry but I like them anyway (I'm not partial to dry wines or meads), and I've been told by others that they were too sweet, despite being well under 1.000.
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "Good grief! If someone wanted to murder you, all they would have to do is ship you a 55 gallon barrel of honey and watch you document working yourself to death!" - Vance G
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014

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