M
Mead4Speed
Guest
Guest
First post, great to be here! :toothy10:
I'm a bit limited on hardware, at the moment I only have a 6 gallon carboy to use. I currently have a Ancient Orange Mead going in a 3 gallon, but that was primative by putting it all in the carboy and pulling the ripcord.
I now want to make 6 gallons of a cranberry mead. Got tons of honey, 6 gallon carboy and not much else. I do have access to a 3 gallon SS stock pot to warm and blend the honey.
How should this be done best? Mixing the water/honey to fill the 6 gallon carboy then cool and pitch? Only thing I can think of is to do that, then try and find some kind of container that can handle the must with the 12lbs of crushed cranberries for a couple weeks, then pull the berries and pour back into carboys. Problem is, there's still a couple hard to get rid of fruit flys around the house from the merlot I did this year and I can't think of a good container to let the must/cranberries sit in for 2 weeks prior to putting it back in the carboy.
I still have a 41 gallon plastic brute from the wine but that seems a bit large. I have 71b yeast, and would like to ferment this up to 12.5%
Any help out there?
Thanks
I'm a bit limited on hardware, at the moment I only have a 6 gallon carboy to use. I currently have a Ancient Orange Mead going in a 3 gallon, but that was primative by putting it all in the carboy and pulling the ripcord.
I now want to make 6 gallons of a cranberry mead. Got tons of honey, 6 gallon carboy and not much else. I do have access to a 3 gallon SS stock pot to warm and blend the honey.
How should this be done best? Mixing the water/honey to fill the 6 gallon carboy then cool and pitch? Only thing I can think of is to do that, then try and find some kind of container that can handle the must with the 12lbs of crushed cranberries for a couple weeks, then pull the berries and pour back into carboys. Problem is, there's still a couple hard to get rid of fruit flys around the house from the merlot I did this year and I can't think of a good container to let the must/cranberries sit in for 2 weeks prior to putting it back in the carboy.
I still have a 41 gallon plastic brute from the wine but that seems a bit large. I have 71b yeast, and would like to ferment this up to 12.5%
Any help out there?
Thanks