Hey everyone,
I've been reading up on the process of brewing mead the past couple of weeks, and have gathered all the necessary supplies to get started on a few small batches.
One thing I was mistaken about was EC-1118's alcohol tolerance. I initially read it was resistant up to 14%, which seemed to make for a good, strong mead. But now I realize it can go up to and beyond 18%, and most people consider this simply too much, making "rocket fuel".
I have potassium metabisulphite and potassium sorbate to stabilize though, so I figured I'd simply make 3 separate gallon batches, each with a different starting gravity, to (hopefully) end up with batches that end fermentation in the 11-14% range, so that I can get a taste which strength I prefer.
Of course, if the yeast is able to fully ferment the honey, all of these batches will finish dry. I will take a few gravity readings to make sure fermentation has stopped, then rack onto the stabilizers and give it one or a few days to stabilize, before adding little increments of extra honey to backsweeten.
My biggest question here is, if I want to add orange parts, cinnamon sticks and cloves as per the JAOM recipe, but will finish the fermentation dry and then backsweetening it, should I add all of the fruits/spices a few days after stabilization, or should I simply add it to the primary?
A second question is about how adding fruit influences gravity readings. I know a hydrometer measures liquid density and compares it to water, and since sugar is more dense than water it will add resistance which can be measured. But doesn't adding large pieces of fruit throw off the gravity readings? Do you measure the gravity before adding the fruit, and is there a way to accurately predict alcohol potential with added fruit?
Sorry if any of these questions have been answered, I've searched around but didn't find much conclusive information for these specific questions..
I've been reading up on the process of brewing mead the past couple of weeks, and have gathered all the necessary supplies to get started on a few small batches.
One thing I was mistaken about was EC-1118's alcohol tolerance. I initially read it was resistant up to 14%, which seemed to make for a good, strong mead. But now I realize it can go up to and beyond 18%, and most people consider this simply too much, making "rocket fuel".
I have potassium metabisulphite and potassium sorbate to stabilize though, so I figured I'd simply make 3 separate gallon batches, each with a different starting gravity, to (hopefully) end up with batches that end fermentation in the 11-14% range, so that I can get a taste which strength I prefer.
Of course, if the yeast is able to fully ferment the honey, all of these batches will finish dry. I will take a few gravity readings to make sure fermentation has stopped, then rack onto the stabilizers and give it one or a few days to stabilize, before adding little increments of extra honey to backsweeten.
My biggest question here is, if I want to add orange parts, cinnamon sticks and cloves as per the JAOM recipe, but will finish the fermentation dry and then backsweetening it, should I add all of the fruits/spices a few days after stabilization, or should I simply add it to the primary?
A second question is about how adding fruit influences gravity readings. I know a hydrometer measures liquid density and compares it to water, and since sugar is more dense than water it will add resistance which can be measured. But doesn't adding large pieces of fruit throw off the gravity readings? Do you measure the gravity before adding the fruit, and is there a way to accurately predict alcohol potential with added fruit?
Sorry if any of these questions have been answered, I've searched around but didn't find much conclusive information for these specific questions..
