Mead Lover's Digest #143 Tue 01 June 1993

 

Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator

 

Contents:

Ready for bottling, how do I prime? (J. Abraham)

 

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Date: Mon, 31 May 93 09:37:53 MDT
 From: jabraham@enci.ucalgary.ca (J. Abraham)
 Subject: Ready for bottling, how do I prime?
 

My mead is clear and delicious smelling. Still tastes a little bit
like listerine, but that will cure out in the bottle, wont it?

Help me bottle it. A couple of questions:

1) Can I prime it with honey? If so, any suggestions on how much to
use? I was planning on measuring the SG of 1/2cup of sugar in a 500mL
solution, then making a 500mL solution of honey with the same SG. Will
this work? I don't really want to prime with sugar, as I'm worried
about getting a cidery taste.

2) If I prime it will I get a little bit of yeast sediment at the
bottom of every bottle? It's so deliciously clear now, I'd hate to
cloud it up with sediment. Maybe I should make half of it
uncarbonated.?

Attached after my .sig is my brewing log so far. Sorry for the
haphazard mixing of metric and imperial units.

• —

"Wow, it's like a 'Calvin and Hobbes' fantasy but without the
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• — — — — — — — — — — — — — — — — — — — — — — — — —

John E. Abraham, P.Eng. \ ryryryryry / Mathematical Modelling
jabraham@acs6.acs.ucalgary.ca \______________/ Computer Simulation
******* Current research: Transportation and Land Use Interaction *******
trombone/piano/harmonica blues/jazz/rock player <> backpacker <> traveller

Brew 4: Mead

93 04 15

7 cloves (cracked)
2 sticks cinnamon (broken)

12 lbs clover honey

2 pckgs champagne yeast (saccharomyces beyanus)
1 L Just Pikt(tm) frozen florida grapefruit juice (NOT from concentrate)
2 tsp Diammonium phosphate (yeast nutrient)

 

o Spices simmered for 20 min

o honey and Nutrient added

o much later, full boil for 15 minutes (partial boil for about 40 min),
some scum and spices skimmed off.

o bunch of cops removed to brew vessel to make room for grapefruit
juice

o grapefruit juice added, held @ about 90degC for 15 min to pasteurise
grapefruit juice

o thrown into brew vessel, water added to 26L (about 5 gallons) and
75degF

o SG 1.073

o pitched yeast

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93 04 19 SG 1.054 man, this stuff is churning

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93 04 27 Racked, SG 1.007, cloudy peachy colour, kind of like
honey&/or grapefruit. Lots of CO2. Champagne taste.

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93 05 30 SG 0.996 clear, delicious smelling, a little strong
tasting, needs to smooth out a bit in the bottle.

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End of Mead Lover's Digest

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