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Thread: Yeast suggestions

  1. Default Yeast suggestions

    My next mead is going to be a melon mead 12 ish % using SNA and modern techniques.

    I was wondering if anyone had made something similar or had thoughts on complimentary yeast.

    Using clover honey
    10lbs Canteloup
    10 lbs Golden Honeydew Melon
    5 gal batch

    7.5lb of each upfront

    2.5bs of each in secondary


    The weather is cooling off around here so I can ferment with an ambient of either 19 C or 16ish C


    I have KV 1116 and D47 on hand but can also get something else if there is a compelling reason.


    Thanks for any input.


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  2. #2

    Default

    This for a 3-gallon batch I'm assuming?

    Do you have a juicer/steam juicer? Or are you going to add this chunked up??

    Do you know the pollen count of your honey> Or at least where it came from?
    7 out of 4 people have a hard time using their hydrometer!

  3. Default

    6 gallon batch.

    Gonna add chunked up or mashed.

    Local clover honey. It is the real deal as I buy direct from the beekeeper. Dunno about pollen count as they don't do that but there is always some wax in the honey and found a couple of bee legs once.

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  4. #4

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    So what part of the world does the honey come from? Is it red clover. Are you in Nebraska? What color is it and give me some tasting notes.
    7 out of 4 people have a hard time using their hydrometer!

  5. Default

    Quote Originally Posted by Squatchy View Post
    So what part of the world does the honey come from? Is it red clover. Are you in Nebraska? What color is it and give me some tasting notes.
    I am from Alberta Canada. The honey in my area is primarily red clover with some alfalfa. Light, delicate, and slightly flora in flavour.

    It is a clear honey that crystallizes into a fine small crystalline texture once left exposed to air for a couple months.

    Is that what you are looking for Squatch?

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