Newbie here, starting my second batch. I won't detail my first as I dove in too quick before researching as I should have.
I would love comments, correction etc on the plan before I start it.
The plan for a 1 Gallon semi-sweet Show Mead @17-18 ABV:
Yeast Slurry:
* 3.125g Go-Ferm into 17ml of water @ 110degrees
* Cool to 104 and add 2.5g of Lavlin EC-1118
*sit for 15 mins, then stir in 17ml of Must
*sit for 15 mins before adding to Must
MUST:
*1/4 gal H2O into plastic 2 gal fermenter
* Stir in 3.8 lbs of Orange Blossom Honey
* Add remaining H2O to reach 1 Gal. Stir/Aerate- Target starting SG to 1.140
*Add 1/2 tsp Fermaid-K, 1/4 tsp DAP - Stir/Aerate
*Pitch Yeast Slurrry - Stir/Aerate
LAG:
*2-4 hrs as needed - then additional 1/2 tsp Fermaid-K and 1/4 tsp DAP - Aerate
Ferm Management:
*24 hrs - 1/2 tsp Fermaid-K and 1/4 tsp DAP - Aerate/Degas
*48 hrs - 1/2 tsp Fermaid-K - Aerate/Degas (1/3 sugar break?)
*72 hrs - 1/2 tsp Fermaid-K - Aerate/Degas (2/3 sugar break?) I will take SG readings at each point.
*Degas daily until fermentation completes.
From there, 1st rack 2-3 weeks in and manage based on observations from there.
Feedback greatly appreciated!
I would love comments, correction etc on the plan before I start it.
The plan for a 1 Gallon semi-sweet Show Mead @17-18 ABV:
Yeast Slurry:
* 3.125g Go-Ferm into 17ml of water @ 110degrees
* Cool to 104 and add 2.5g of Lavlin EC-1118
*sit for 15 mins, then stir in 17ml of Must
*sit for 15 mins before adding to Must
MUST:
*1/4 gal H2O into plastic 2 gal fermenter
* Stir in 3.8 lbs of Orange Blossom Honey
* Add remaining H2O to reach 1 Gal. Stir/Aerate- Target starting SG to 1.140
*Add 1/2 tsp Fermaid-K, 1/4 tsp DAP - Stir/Aerate
*Pitch Yeast Slurrry - Stir/Aerate
LAG:
*2-4 hrs as needed - then additional 1/2 tsp Fermaid-K and 1/4 tsp DAP - Aerate
Ferm Management:
*24 hrs - 1/2 tsp Fermaid-K and 1/4 tsp DAP - Aerate/Degas
*48 hrs - 1/2 tsp Fermaid-K - Aerate/Degas (1/3 sugar break?)
*72 hrs - 1/2 tsp Fermaid-K - Aerate/Degas (2/3 sugar break?) I will take SG readings at each point.
*Degas daily until fermentation completes.
From there, 1st rack 2-3 weeks in and manage based on observations from there.
Feedback greatly appreciated!