Hello folks!
Last year I promised to write about my first experiences making mead. My intent here is not to get into the details of every step, etc., but rather to state what I made, how it turned out, what my challenges were/are and any general recommendations. I'm too verbose to start so I'll try to keep it short. I won't claim that any of this is "right", but I'm hoping this encourages folks to try and do things right by learning from others and truly making the time (and some $'s) investment.
First and foremost. If you are new to mead, read the newbee guide on this site at least once. I read it at least twice, and several chapters 3+ times. Also check out the podcasts here on Gotmead starting on 9/5/2017 through 9/26/17 (at least). Ask questions on this forum if you're not sure what equipment to get, or need clarification on a topic (if you can't find it by searching for it). Study, research, and study. When you think you've got it, study it some more. Investing the time up front pays dividends on making it easier later.
Most folks have time, money, and space considerations - at least I do - so I had to really think through this... Space for equipment, a place for the actual mead containers, bottles, etc. I also don't have space for a separate temperature controlled unit to ferment/age my mead. Temperature control is my biggest stress.
Beekeeping is a side business for me, so I use my own honey.
I decided to go with 7, 1 gallon, batches to get the repetition of doing things the same way while experiencing different results. I chose K1V yeast for 3 meads, DV10 yeast for 3, and I figured why not try a JAO/JAOM. The JAO is an OK experience for just getting to ferment something, but mine must have had really strong orange pith because that's pretty much what it tasted like.
I chose K1V and DV10 because they seemed nearly idiot-proof - large temp range, low nutrient requirement, and just workhorse yeasts. I at least wanted to get my mead through fermentation.
I do agree with Squatchy that learning to make a good traditional is important, so I made one trad with each yeast (DV10 and K1V). I also wanted to experiment (and experience) adding different ingredients.
Besides the 2 trads... I made a chamomile vanilla (15% ABV); a blackberry vanilla that I put 1 xoaker of American oak Med+ in (13%ABV); a raspberry, blueberry, blackberry (13.5% ABV); and a dark cherry, acai berry, vanilla, cacoa mead (15% ABV). All turned out pretty good, but I know they could be better. I left all of them on some fine lees and sort of roused them every once in awhile. I waited 10 months before bottling.
I tried fermenting with some ingredients, and using ingredients afterwards. Besides this, I tried to do everything the same: from mixing the must, rehydrating yeast, adding nutrients, and racking. I ended up miscalculating on nutrients so I wasn't able to fully follow the TOSNA protocol when I ran short.
One thing I think I heard Squatchy say on the podcast is the first nutrient feeding is likely better near the end of the lag phase. This is usually a few hours. I think this makes sense, so I strayed from TOSNA just a bit. I pitched my yeast before I go to bed, then get the first nutrients added as soon as I can the next day (usually 10-12 hours instead of 24), then go every 24 hours for the next 2 feedings, and 1/3 sugar break (or 7 days) for the last.
I'd also recommend getting primary vessels that are more than a gallon (e.g. 2 gallon or 1.4 gallon little bubbler, etc.) if you're doing small batches. This allows you to make just a bit more than a gallon in a carboy so you don't have to worry about topping up/off when you rack to a carboy for secondary, and you may even have a bit more left over to top it off if/when you rack again.
Once you think you're ready to start your first mead batch, document all the steps, go through them in your head while looking at each tool or piece of equipment. I did this at least 3 times before actually starting, but you all might be smarter than me. ;D
I keep my steps, #'s (PH, Temps, SG), actions, and notes all documented in a spreadsheet. This really helps, so it's worth the effort.
I'll post my next/current batches on the recipe forum, but I'm trying many of the same ones again. This time, with different yeasts that I think will help.
Ultimately, making mead isn't that tough if you put the investment in up front, and are willing to learn from others.
I hope this encourages folks to jump in. I'm happy to answer questions if you have any.
Many Blessings!
Last year I promised to write about my first experiences making mead. My intent here is not to get into the details of every step, etc., but rather to state what I made, how it turned out, what my challenges were/are and any general recommendations. I'm too verbose to start so I'll try to keep it short. I won't claim that any of this is "right", but I'm hoping this encourages folks to try and do things right by learning from others and truly making the time (and some $'s) investment.
First and foremost. If you are new to mead, read the newbee guide on this site at least once. I read it at least twice, and several chapters 3+ times. Also check out the podcasts here on Gotmead starting on 9/5/2017 through 9/26/17 (at least). Ask questions on this forum if you're not sure what equipment to get, or need clarification on a topic (if you can't find it by searching for it). Study, research, and study. When you think you've got it, study it some more. Investing the time up front pays dividends on making it easier later.
Most folks have time, money, and space considerations - at least I do - so I had to really think through this... Space for equipment, a place for the actual mead containers, bottles, etc. I also don't have space for a separate temperature controlled unit to ferment/age my mead. Temperature control is my biggest stress.
Beekeeping is a side business for me, so I use my own honey.
I decided to go with 7, 1 gallon, batches to get the repetition of doing things the same way while experiencing different results. I chose K1V yeast for 3 meads, DV10 yeast for 3, and I figured why not try a JAO/JAOM. The JAO is an OK experience for just getting to ferment something, but mine must have had really strong orange pith because that's pretty much what it tasted like.
I chose K1V and DV10 because they seemed nearly idiot-proof - large temp range, low nutrient requirement, and just workhorse yeasts. I at least wanted to get my mead through fermentation.
I do agree with Squatchy that learning to make a good traditional is important, so I made one trad with each yeast (DV10 and K1V). I also wanted to experiment (and experience) adding different ingredients.
Besides the 2 trads... I made a chamomile vanilla (15% ABV); a blackberry vanilla that I put 1 xoaker of American oak Med+ in (13%ABV); a raspberry, blueberry, blackberry (13.5% ABV); and a dark cherry, acai berry, vanilla, cacoa mead (15% ABV). All turned out pretty good, but I know they could be better. I left all of them on some fine lees and sort of roused them every once in awhile. I waited 10 months before bottling.
I tried fermenting with some ingredients, and using ingredients afterwards. Besides this, I tried to do everything the same: from mixing the must, rehydrating yeast, adding nutrients, and racking. I ended up miscalculating on nutrients so I wasn't able to fully follow the TOSNA protocol when I ran short.
One thing I think I heard Squatchy say on the podcast is the first nutrient feeding is likely better near the end of the lag phase. This is usually a few hours. I think this makes sense, so I strayed from TOSNA just a bit. I pitched my yeast before I go to bed, then get the first nutrients added as soon as I can the next day (usually 10-12 hours instead of 24), then go every 24 hours for the next 2 feedings, and 1/3 sugar break (or 7 days) for the last.
I'd also recommend getting primary vessels that are more than a gallon (e.g. 2 gallon or 1.4 gallon little bubbler, etc.) if you're doing small batches. This allows you to make just a bit more than a gallon in a carboy so you don't have to worry about topping up/off when you rack to a carboy for secondary, and you may even have a bit more left over to top it off if/when you rack again.
Once you think you're ready to start your first mead batch, document all the steps, go through them in your head while looking at each tool or piece of equipment. I did this at least 3 times before actually starting, but you all might be smarter than me. ;D
I keep my steps, #'s (PH, Temps, SG), actions, and notes all documented in a spreadsheet. This really helps, so it's worth the effort.
I'll post my next/current batches on the recipe forum, but I'm trying many of the same ones again. This time, with different yeasts that I think will help.
Ultimately, making mead isn't that tough if you put the investment in up front, and are willing to learn from others.
I hope this encourages folks to jump in. I'm happy to answer questions if you have any.
Many Blessings!
