Hello everyone, I just made a mead recipe on /04/06/13 and I did not take a reading with my hydrometer. I would enjoy knowing the actual alcohol content in my mead. Can someone please help me find out how much it was before? I do not know how often I should even take a reading for that matter. I am still learning and I would like all the help I can get on this topic. Can someone tell me when I need to first take a reading and then how many times after? The recipe is
5-7lbs Honey
2 lbs. Sugar
5 tsp. Yeast Nutrient
4 cans of Welches Cherry Grape Apple
2 packets of Lalvin 71B-1122
4 gallons of water
The Procedure was as followed:
Heat 1 gal water to 170.
Add:
Honey
2 lbs. Sugar
5 tsp. Yeast Nutrient
Stir until Dissolved!
Bring back up to 180
Add 4 cans of Lemonade Frozen Concentrate
Bring back up to 180
Add at least 1 Gallon of FILTERED water to cool off before you transfer it into the Carboy.
Let cool to room temp then Transfer your mixture into your carboy.
If there is any pulp/seeds/sediment. A smart thing to do is filter it out. You can ether get a screen or cheese cloth. Depending on how big your pulp/seeds/sediment determines what to use. I have a fine plastic round screen that fits into the funnel. Works well for seeds and fine pulp.
Add (pitch) 1 packet of Yeast, and add more Filtered water. Then shake/swirl to mix! There is no need to rehydrate the yeast. There is plenty of water to activate it. If you would like to rehydrate the yeast that is fine. Just do not add water to your mix until you put find out how much room to leave for the rehydrate yeast.
Depending on your Recipe depends on how much room you need to leave at the top for Air/foam. For this one you can go a little further than i have.
The reason why it is a must that you leave room for the air is Because of the foam / bubbles that will form while fermenting. You do not! DO NOT!! Want the foam to reach your air lock. It can compromise your Brew.
It will be ready about 4 weeks to bottle!!
5-7lbs Honey
2 lbs. Sugar
5 tsp. Yeast Nutrient
4 cans of Welches Cherry Grape Apple
2 packets of Lalvin 71B-1122
4 gallons of water
The Procedure was as followed:
Heat 1 gal water to 170.
Add:
Honey
2 lbs. Sugar
5 tsp. Yeast Nutrient
Stir until Dissolved!
Bring back up to 180
Add 4 cans of Lemonade Frozen Concentrate
Bring back up to 180
Add at least 1 Gallon of FILTERED water to cool off before you transfer it into the Carboy.
Let cool to room temp then Transfer your mixture into your carboy.
If there is any pulp/seeds/sediment. A smart thing to do is filter it out. You can ether get a screen or cheese cloth. Depending on how big your pulp/seeds/sediment determines what to use. I have a fine plastic round screen that fits into the funnel. Works well for seeds and fine pulp.
Add (pitch) 1 packet of Yeast, and add more Filtered water. Then shake/swirl to mix! There is no need to rehydrate the yeast. There is plenty of water to activate it. If you would like to rehydrate the yeast that is fine. Just do not add water to your mix until you put find out how much room to leave for the rehydrate yeast.
Depending on your Recipe depends on how much room you need to leave at the top for Air/foam. For this one you can go a little further than i have.
The reason why it is a must that you leave room for the air is Because of the foam / bubbles that will form while fermenting. You do not! DO NOT!! Want the foam to reach your air lock. It can compromise your Brew.
It will be ready about 4 weeks to bottle!!
