Shop Bee Folks for your Honey!Shop Bee Folks for your Honey!
Results 1 to 3 of 3
  1. #1

    Default Just some thoughts on my 6 gallon batch, looking for some second opinions


    About 2 months I got some great feedback from everybody regarding some concerns I had on my 6 gallon batch of mead. Today I racked it again, it's 3 months in and it seems to be doing pretty well. It does still appear to be rather gassy, but it has cleared a bit and I had a taste today just to see how it's developing. I will say that it's quite a bit more dry than I was expecting--not super dry, but not really that sweet either. I've considered back sweetening later on, but I also want to give it a fair chance to develop, so I'm still undecided about it. Thoughts?

    Looking back, I think I might have been just a bit over-ambitious in making a 6 gallon batch for my very first batch. Since then I've scaled it down to trying my hand at some 1 gallon batches, and have been quite pleased so far with my results. One batch of JAOM is so close to ready, most of the fruit has dropped, and I have a JAOM blackberry variant that is looking great too.

    Hope everyone is having a fine afternoon!

    (If it matters at this point or anyone is curious, here is the recipe I used for the 6 gallon batch.)

    4 gallons of spring water
    2 packets of Lalvin 71 B-1122 yeast
    15 lbs. of dutch gold orange blossom honey
    1/2 teaspon each of yeast energizer and yeast nutrient

  2. #2


    Id suggest letting it bulk age for about a year and then decide on back sweetening and how much. The flavor of the mead will improve and change a lot in that time so this will give you a better perspective. I think if you back sweeten to taste with a young mead, you may end up with something too sweet a year down the road since a lot of the off flavors you tried to mask with sweetness will have aged out by then. That's my .02 anyhow. Good luck!
    The Key of Joy is disobedience

  3. #3
    Join Date
    Apr 2010
    Ottawa, ON


    My thoughts? Let it age before you make any decisions about backsweetening
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

Similar Threads

  1. a 10 gallon batch of JAO......?
    By CrimsonMead in forum Mead NewBees - Post your Questions Here
    Replies: 27
    Last Post: 10-06-2006, 05:51 PM
  2. Ruined batch? Opinions needed.
    By MeadFan in forum Mead NewBees - Post your Questions Here
    Replies: 12
    Last Post: 07-22-2006, 07:45 AM
  3. Five-gallon jug good for three-gallon batch?
    By Voss Bender in forum Mead NewBees - Post your Questions Here
    Replies: 5
    Last Post: 04-12-2006, 12:54 PM
  4. 5 Gallon Carboy and a 5 Gallon Batch...
    By jaydubb in forum Mead NewBees - Post your Questions Here
    Replies: 6
    Last Post: 06-22-2005, 12:32 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts