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  1. Default short question regarding my calculations

    Hi all,

    on the 21st of Jan. I started another (my third now) basic mead. The first I wrote about has turned out fine after all - was worried it might have gone wrong at a point. It is now bottled, corked and labelled and has turned out a treat.
    The second is still ageing and will be bottled soon.(it was made in June 2005)

    For the third I decided to take it a size larger than before.

    Now to my question,...

    I started off with 11 kilograms of Honey which I dissolved in water.
    Made a starter with Lalvin EC-1118 which I added after a short 5 hours as it was going well. In total it makes an amount of 22 litres of must.

    Sadly my cat managed to break my hydrometer - my own fault really - she moved something else and that triggered a few other things in the shelf and crash. Oh well - bought a new one!
    This means - no SG at the start.
    My reading on the 31st of Jan. came to 1.090 SG.

    So I plugged the data into the mead calculator and hope I got this right...
    The SG at the beginning would have been 1.153. Fermenting to the end would theoretically bring me to 20.86 %ABV.
    With the hydrometer reading of 1.090 (after 10 days - I am impressed) I would have had 12.06 %ABV at the time of the reading.


    If so, I need to monitor closely now as I want to get it to 16isch %ABV max. as EC-1118 will go quite a way and I don't want to run a tractor with the stuff.

    My thoughts regarding this batch are to divide it into 3 portions and leaving one of them basic.
    The other two I will experiment with. Something along the lines of adding flowers of Tilia platyphyllos or an extract of them in the secondary.
    When I get the feel for basic mead I will start playing with other ingredients in the primary.
    But for now I am mainly trying different yeasts and methods for the basic meads.

    Thanks for any help, clues, criticism,....



  2. #2
    Join Date
    Dec 2003
    Brisbane Australia

    Default Re: short question regarding my calculations

    The SG=1.153 is correct.

    0.5 Kg honey per Litre is high. 0.4 Kg/L is more normal (for future reference)

    1.153 down to 1.090 means 63 gravity points eaten by the yeast (1.063 is about 8% Alc in the must currently). The 12.06% is still to be converted to Ethanol by the yeast.

    You could add water to reduce the %Alc down a bit, say for SG=1.110 (14.9% Alc) instead of 1.153, then with 11 Kg you need 30.4L to give SG=1.110, so add 8.4L (approx 8L) to the must.

    Or, stop the yeast when the SG is 1.020 if you want some residual sugar (that would make it an 18% Alc mead).

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