Hi everybody,
After about three days in a row up till 5am reading about mead online, (about two years worth of MLD archives and a bunch from these forums as well as the NewBee guide + whatever else i could find) I'm about to start my first batch.
I've gotten a 3g glass carboy w/ airlock and stopper,
i would like to try for a 'traditional' sweet sack, and with that in mind
have tentatively decided on a recipe of:
3 lb raw blackberry honey
9 lb clover honey
1.5 teaspoons yeast hull based yeast nutrient
Lalvin EC-1118
sanitize everything...
pasturize honey in 1g water (150 for 15 min)
add yeast nutrient
put 1g water in carboy, funnel must in.
fill the rest of carboy with cool water (leaving headroom)
shake
rehydrate yeast and pitch once the must is cool enough
airlock
wait until fermentation has slowed, rack, wait forever, rack again, wait forever again, bottle.
(for racking, is it alright to rack into, say, a sanitized stock pot and then siphon back into the carboy after cleaning and sanitizing or is that gonna be a Bad Idea and i should just buy another carboy?)
I believe that if i did my calculations right, that works out to O.G. ~ 1.15
F.G. hopefully 1.01-1.02, ABV ~18%. .,. right?
does this sound like a reasonable way to start my (hopefully long and prosperous) meadmaking affair?
i would greatly appreciate any input you'd like to give.
Wassail! :cheers:
thechort
After about three days in a row up till 5am reading about mead online, (about two years worth of MLD archives and a bunch from these forums as well as the NewBee guide + whatever else i could find) I'm about to start my first batch.
I've gotten a 3g glass carboy w/ airlock and stopper,
i would like to try for a 'traditional' sweet sack, and with that in mind
have tentatively decided on a recipe of:
3 lb raw blackberry honey
9 lb clover honey
1.5 teaspoons yeast hull based yeast nutrient
Lalvin EC-1118
sanitize everything...
pasturize honey in 1g water (150 for 15 min)
add yeast nutrient
put 1g water in carboy, funnel must in.
fill the rest of carboy with cool water (leaving headroom)
shake
rehydrate yeast and pitch once the must is cool enough
airlock
wait until fermentation has slowed, rack, wait forever, rack again, wait forever again, bottle.
(for racking, is it alright to rack into, say, a sanitized stock pot and then siphon back into the carboy after cleaning and sanitizing or is that gonna be a Bad Idea and i should just buy another carboy?)
I believe that if i did my calculations right, that works out to O.G. ~ 1.15
F.G. hopefully 1.01-1.02, ABV ~18%. .,. right?
does this sound like a reasonable way to start my (hopefully long and prosperous) meadmaking affair?
i would greatly appreciate any input you'd like to give.
Wassail! :cheers:
thechort