made any mead. However, I've been homebrewing beer for almost a year and have several wines in various stages of fermentation. I bought a 1g jug of raspberry blossom honey and would like a good, straight-forward recipe suited to this honey to get me started. Thanx - Ev ps- I think I'm gonna like it here
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- Thread starter Ev
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Welcome to the Forums EV!!!
Simple recipe with 12 lbs of honey...
In a plastic fermenting bucket mix 10-11 lbs of honey and Water to 3 gallons, stir/oxygenate well. You're shooting for a Starting Gravity of about 1.125 to 1.130 for a semisweet to sweet mead.
Mix 10 grams of GoFerm in 51 ml of 110 degree (f) water. When temperature drops to 104 (f) mix in 8 grams Lalvin D47 Yeast. rehydrate for 15 min. Then pitch in Must. Stir Oxygenate some more.
Add 2 grams Fermaid K at the end of the Lag phase (usually about 8-12 hours after pitching the yeast)
Stir/Oxygenate twice a day for 3 days, pour into a sterilized Glass carboy at the end of the third day.
Add another 2 gramsFermaid K at the 2/3rd sugar break (When the Gravity reads between 1.042 to 1.045)
Stir gently (but do not oxygenate) no less that twice a week until the Airlock slows to 1 blip every 15 to 20 seconds, then rack to the secondary. Stir once a week until fermentation stops, let sit for several weeks to several months to clear. Rack off lees and bulk age for as long as you can stand, 6 months is recommended.
Wrathwilde
Simple recipe with 12 lbs of honey...
In a plastic fermenting bucket mix 10-11 lbs of honey and Water to 3 gallons, stir/oxygenate well. You're shooting for a Starting Gravity of about 1.125 to 1.130 for a semisweet to sweet mead.
Mix 10 grams of GoFerm in 51 ml of 110 degree (f) water. When temperature drops to 104 (f) mix in 8 grams Lalvin D47 Yeast. rehydrate for 15 min. Then pitch in Must. Stir Oxygenate some more.
Add 2 grams Fermaid K at the end of the Lag phase (usually about 8-12 hours after pitching the yeast)
Stir/Oxygenate twice a day for 3 days, pour into a sterilized Glass carboy at the end of the third day.
Add another 2 gramsFermaid K at the 2/3rd sugar break (When the Gravity reads between 1.042 to 1.045)
Stir gently (but do not oxygenate) no less that twice a week until the Airlock slows to 1 blip every 15 to 20 seconds, then rack to the secondary. Stir once a week until fermentation stops, let sit for several weeks to several months to clear. Rack off lees and bulk age for as long as you can stand, 6 months is recommended.
Wrathwilde
Thanx for the recipe! I do, however, have a question concerning the additives listed. I already have something called yeast nutrient. The pakage says it contains food grade urea & ammoium phosphat. I also have something called "Fermax yeast nutrient", no ingriedients listed. I also have "Yeast Energizer", no ingiedients listed. Can I use these products instead of "GoFerm and Fermaid K?
I'd hate to have to buy more stuff if I already have essentially the same thing under a different name. I do have the D47 tho. Thanx - Ev
I'd hate to have to buy more stuff if I already have essentially the same thing under a different name. I do have the D47 tho. Thanx - Ev
ive used fermax with no problems in a cyser. thats all the LHBS had so i just bought it and used it and now my cyser is aging, the fermentation went through just fine. i think if you use the fermax and you aerate it very very well, then use the fermax again at the 2/3 sugar break you will be just fine.
i do however use fermaid-k and go-ferm now, due to suggestions by the wise ones around here. i just figure if the guys(and girls) that have lost count of how much mead they have made all rely on those specific brands then ill go ahead and use them too.
i do however use fermaid-k and go-ferm now, due to suggestions by the wise ones around here. i just figure if the guys(and girls) that have lost count of how much mead they have made all rely on those specific brands then ill go ahead and use them too.
Wondered why Oskaar stays away from it... so I looked it up -
urea -
noun Biochemistry
a colorless crystalline compound that is the main nitrogenous breakdown product of protein metabolism in mammals and is excreted in urine. • Chem. formula: CO(NH 2) 2.ORIGIN early 19th cent.: modern Latin, from French urée, from Greek ouron ‘urine.’
ottytrain3:
:cheers:
Wrathwilde
urea -
noun Biochemistry
a colorless crystalline compound that is the main nitrogenous breakdown product of protein metabolism in mammals and is excreted in urine. • Chem. formula: CO(NH 2) 2.ORIGIN early 19th cent.: modern Latin, from French urée, from Greek ouron ‘urine.’
ottytrain3::cheers:
Wrathwilde
A good reason for avoiding urea as a nutrient supplement in wine and meadmaking is that the excess urea combines with alcohol to form ethyl carbamate, a potential carcinogen.
The other commercially available nutrients, DAP and Fermaid-K, don't use urea.
The other commercially available nutrients, DAP and Fermaid-K, don't use urea.
