Hello,
I am going to make my own mead, but I don't know if I understand everything. Could someone correct my mistakes(I guess there will be a couple of)? Thanks in advance!
Well, I have bought a fermentation-bottle of 10 litres with an airlock. Also, I have bought some yeast for mead, and di-ammoniumphosphate('gistvoedingszout' in Dutch, and with a raw translation in English: yeastfeedingsalt, but I don't know the exact translation). For good honey, I am going to search for a local bee-keeper.
For making 10 litres of mead, I will warm up water, and do 2.5 kilo honey in that, with a total mass of 10 litres. The water will be some 80 degrees Celsius for some 5 minutes, and add some strong thea. Than I will let cool it for a couple of hours. When it is cooled down, I will add the yeast and 'yeastfeedingsalt' and place it in a clean room for the first, open fermentation. After a day or to, I will siphon the yeasting honey without any foam(?) in the fermentation-bottle with an airlock.
Then, after a couple of weeks, when there is yeast at the bottom of the bottle, I will siphon it in another bottle without the yeast. That will I do a couple of times before the mead is clean and there is no fermentation anymore.
I am not sure for a couple of things, like:
There should be a change that the yeast could make some 'foam', I read that I must ferment it first in an open barrel or something like it, because otherwise, the foam will go through the airlock into the chamber, or I must make less mead because there must be enough room in the bottle for that foam.
Is this a right way of brewing, or is it bull-shit?
I will be very pleased if someone gives any tips.
Greetings from Pantalaimon from The Netherlands(Holland)
I am going to make my own mead, but I don't know if I understand everything. Could someone correct my mistakes(I guess there will be a couple of)? Thanks in advance!
Well, I have bought a fermentation-bottle of 10 litres with an airlock. Also, I have bought some yeast for mead, and di-ammoniumphosphate('gistvoedingszout' in Dutch, and with a raw translation in English: yeastfeedingsalt, but I don't know the exact translation). For good honey, I am going to search for a local bee-keeper.
For making 10 litres of mead, I will warm up water, and do 2.5 kilo honey in that, with a total mass of 10 litres. The water will be some 80 degrees Celsius for some 5 minutes, and add some strong thea. Than I will let cool it for a couple of hours. When it is cooled down, I will add the yeast and 'yeastfeedingsalt' and place it in a clean room for the first, open fermentation. After a day or to, I will siphon the yeasting honey without any foam(?) in the fermentation-bottle with an airlock.
Then, after a couple of weeks, when there is yeast at the bottom of the bottle, I will siphon it in another bottle without the yeast. That will I do a couple of times before the mead is clean and there is no fermentation anymore.
I am not sure for a couple of things, like:
There should be a change that the yeast could make some 'foam', I read that I must ferment it first in an open barrel or something like it, because otherwise, the foam will go through the airlock into the chamber, or I must make less mead because there must be enough room in the bottle for that foam.
Is this a right way of brewing, or is it bull-shit?
I will be very pleased if someone gives any tips.
Greetings from Pantalaimon from The Netherlands(Holland)