Hello yall,
Very excited to join the community looking forward to the sure to come constructive criticism haha.
I have three 1 gallon batches on mead in production atm and they are all following pretty much this exact same methodology.
3 pounds of honey is dissolved into a gallon of water yielding a must with a original specific gravity of around 1.110-1.114.
I would then add one sodium campden tablet to the must and leave it for 24 hours covered with a bubbler airlock.
After 24 hours i re-hydrate and then pitch the yeast (EC-1118) and add 1/4 teaspoon of wine yeast nutrients and close up the bottle with the airlock.
Very active bubbling begins within a couple of hours and they generally seem to finish fermentation after around 7ish days. Two have had a very harsh alcohol taste following the initial fermentation.
My main question is that i live in Kansas and it is HOT AS HELL here in the summer and i have nowhere cool to keep these containers. I keep them out of the light but i don't really have anywhere in my apt that is cooler than 80 degrees. Should i just be waiting until it cools down to be fermenting or am i fine to continue? Is the hot temperature likely the reason why it tasted so harsh initially?
Should i be doing staggered nutrient additions or aerating the mixture?
What else am i missing here?
Thanks guys
Very excited to join the community looking forward to the sure to come constructive criticism haha.
I have three 1 gallon batches on mead in production atm and they are all following pretty much this exact same methodology.
3 pounds of honey is dissolved into a gallon of water yielding a must with a original specific gravity of around 1.110-1.114.
I would then add one sodium campden tablet to the must and leave it for 24 hours covered with a bubbler airlock.
After 24 hours i re-hydrate and then pitch the yeast (EC-1118) and add 1/4 teaspoon of wine yeast nutrients and close up the bottle with the airlock.
Very active bubbling begins within a couple of hours and they generally seem to finish fermentation after around 7ish days. Two have had a very harsh alcohol taste following the initial fermentation.
My main question is that i live in Kansas and it is HOT AS HELL here in the summer and i have nowhere cool to keep these containers. I keep them out of the light but i don't really have anywhere in my apt that is cooler than 80 degrees. Should i just be waiting until it cools down to be fermenting or am i fine to continue? Is the hot temperature likely the reason why it tasted so harsh initially?
Should i be doing staggered nutrient additions or aerating the mixture?
What else am i missing here?
Thanks guys