Results 1 to 12 of 12

Thread: What am I missing ?

  1. #1

    Default What am I missing ?

    In a 6 gallon carboy I am going to make a 5.25 gallon batch. (Need headspace for volcanic activity)

    12 quarts of L&A Pineapple Coconut Juice
    10 lbs of clover honey
    Spring water to balance
    5 tbs fresh grated Ginger
    2.5 tsp allspice.
    2 vanilla beans
    1/4 tsp Potassium Metabisulohite
    1 Lalvin 71-B yeast

  2. #2
    Join Date
    May 2005
    Location
    Between Jackson and Detroit
    Posts
    1,638

    Default

    Is this your spiced rum mead recipe? Looks interesting, but I have no idea what the juice you are using tastes like.
    Bees stole my signature file!

  3. #3
    Join Date
    Mar 2012
    Location
    Commerce City, CO
    Posts
    204

    Default

    Quote Originally Posted by skunkboy View Post
    Is this your spiced rum mead recipe? Looks interesting, but I have no idea what the juice you are using tastes like.
    I'm gonna go out on a limb and say "pineapple coconut."

  4. #4

    Default

    Quote Originally Posted by skunkboy View Post
    Is this your spiced rum mead recipe? Looks interesting, but I have no idea what the juice you are using tastes like.
    Sort of, This is the original.
    http://www.gotmead.com/forum/showthread.php?t=19666.

    When I learned about "L&A Pineapple Coconut Juice"
    I decided to make a batch with it. I love Pina Colada's

    Do I need tannin & pectic enzyme or anything else?

  5. #5
    Join Date
    May 2005
    Location
    Between Jackson and Detroit
    Posts
    1,638

    Default

    Not sure about tannin, you can always add that later on.

    Don't think it would hurt to toss in some pectic enzyme, especially if the pineapple got cooked to sterilize it on the way to becoming the juice you used.
    Bees stole my signature file!

  6. #6

    Default

    Quote Originally Posted by skunkboy View Post
    Not sure about tannin, you can always add that later on.

    Don't think it would hurt to toss in some pectic enzyme, especially if the pineapple got cooked to sterilize it on the way to becoming the juice you used.
    How much pectic enzyme should I use & what about acid blend?

  7. #7

    Default

    Quote Originally Posted by MJJ View Post
    How much pectic enzyme should I use & what about acid blend?
    I would avoid adding any acid at this time and the brand of Pectic Enzyme I have says 1/2 tsp per gallon
    " ...no sense hauling empty carboys around when full ones take up just as much space. " -TheFlyingBeer (on HomeBrewTalk)

  8. #8
    Join Date
    May 2005
    Location
    Between Jackson and Detroit
    Posts
    1,638

    Default

    Like tannin, you can add acid later, if you feel it is a good idea.
    Bees stole my signature file!

  9. #9
    Join Date
    Apr 2010
    Location
    Ottawa, ON
    Posts
    7,537

    Default

    You'll be getting plenty of acid from the pineapple And I also toss my vote in for 1/2 tsp per gallon of pectic enzyme, it will never hurt. I also skip the metabisulphite at the beginning, but that one's up to you. some folks always use it, some never do.

    Sounds tasty!
    "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

  10. #10

    Default

    Thank you everybody

  11. #11

    Default

    Well I started this batch last Thursday, The 26. I decided not to pre-disinfect the must. I couldn't find my Lalvin 71-B yeast & I wasn't going to drive 5 miles for 1 packet of yeast so I used Lalvin EC 1118 yeast. The must started to ferment in 1 hr. By late evening, The fermentation was so violent it popped the blow by tube & I had must every where, including on the ceiling. The foam was so thick it plugged the tube. I had to replace the tube 3 times. I didn't have to replace it today (So far). It is still pushing allot of gas & foam. It sounds like machine gun bursts. (I wonder if I did go to the supply store & got some Lalvin 71-B & used it, Maybe the fermentation wouldn't be so violent)

  12. #12
    Join Date
    May 2005
    Location
    Between Jackson and Detroit
    Posts
    1,638

    Default

    Yes, 1118 is champagne yeast, and it tends to ferment pretty fast. So it is probably being more active than if you had used 1122.
    Bees stole my signature file!

Similar Threads

  1. Scientists find lager yeast's missing link
    By dave_witt in forum The Hive
    Replies: 9
    Last Post: 09-02-2011, 03:41 PM
  2. "Photos For Fun" Forum Missing?
    By Brego Brew in forum Site Suggestions, New Toys and Tools
    Replies: 2
    Last Post: 01-19-2011, 10:27 PM
  3. The missing honeybees went on vacation!
    By Kee in forum The Hive
    Replies: 4
    Last Post: 06-07-2009, 05:31 AM
  4. Missing MLD articles
    By JamesP in forum Got Mead Site News
    Replies: 1
    Last Post: 02-15-2008, 12:22 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •