• PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.

Metheglyn Recipe (spice blends, need help)

Toggle sidebar
Barrel Char Wood Products
M

marauder211

NewBee
Registered Member
Oct 18, 2015
19
1
3
Hi, guys.
I have often frequented this website in search of answers to my mead related problems and never actually signed up to the page.
The first question i have is if there is any useful in detail literature i can read about making mead and the way that yeast works?

the second question relates to a blend of spices that i am using for this mead and whether this blend of spices will work together or conflict with the other flavours. (i will be doing this batch tomorrow)

the batch size is 1 gallon (uk imperial, 4.5L)

5 Lb of welsh wildflower honey
1/2 vanilla pod
2 cardamom pods (split and scraped, only the insides are used, good idea or no?)
1 stick of cinnamon
1 whole clove
1 tsp of nutmeg.
I might remove the nutmeg out of the batch. do you guys think that this blend of spice would work out well or would it conflict with the other flavours in this batch?

thank you very much.
 
S

Squatchy

Lifetime GotMead Patron
Lifetime GotMead Patron
Nov 3, 2014
5,542
261
83
Denver
I think your ingredients will be just fine. I would be more concerned that you understand the basics of good fermentation techniques. You can have all the best ingredients in the world and still craft the most expensive rocket fuel on earth.

You need to understand Yeast re-hydration protocol, atemperation, YAN requirements and feeding schedule, pH adjustments, temperature control, aeration, degassing, ageing, racking, stabilization. Mess up any of these and your list of ingredients won't matter that much :)
 
M

marauder211

NewBee
Registered Member
Oct 18, 2015
19
1
3
Thank you very much, i am learning how to correctly make a starter, everything else is no problem, i use potassium carbonate to adjust the ph to a level of 3.6-3.9, i generally go for 3.6. Staggered nutrient additions i add one at the beginning of fermentation before i pitch the yeast, another when it drops 10 points on the hydrometer and then another 20-30 points for the final stage whilst rousing the mead to drive out CO2 and keep the yeast healthy. Temperature control wize i stick it in the coldest section of the room as it varies too much, 20°c is generally good, not too vigorous and won't blow out the flavours as much. Thank you for your input, i really appreciate it :)
 
F

Farmboyc

NewBee
Registered Member
Sep 2, 2015
384
0
0
I might be our of line here but won't 5lbs of honey in 1 imp gal give a pretty high starting gravity?
The mead calculator puts the SG at 1.15 with an potential ABV of over 18%.

Might be pretty ambitious for a one time honey addition. Might want to consider step feeding the honey. But sasquatch and others will have better info than me.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom