Toggle sidebar

Dumb Newbee Mistake

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
N

Nancii

NewBee
Registered Member
Jan 31, 2013
3
0
0
I've been making wine kits, getting comfortable and decided to try my first batch of mead tonight. First of all, it took forever for it to cool back down so I could add in my yeast. After I got there, I had a complete blond moment and mixed up tbsp and tsp. I should have added 2 1/2 tsp yeast energizer and 2 1/2 tsp yeast nutrient. I added 2 1/2 Tablespoons of each. :eek: I bake all the time, so all I can chalk it up to is the late hour and all the waiting.

So...the big question, what will this do to my mead? I really hope I haven't wasted 14 lbs of honey (wow, what a loss) and couldn't begin to find someone quite as dumb online that would admit to making the same mistake.

Help!!! ???
 
The amount you added is close to the upper limit if what yeast can consume (assuming one of your products is DAP and one is a mixed nutrient). It may cause no problem. If it does leave an off flavor it may be a little metallic/salty. If that happens you may be able to mask it by sweetening or blending with another batch.

Sent from my DROID RAZR using Tapatalk 2
 
Thanks!

Thanks so much for your feedback!

Mead is already pretty sweet (the recipe I'm using adds 3 lbs after fermenting) so not sure if I then should add more honey at the end? My brother makes mead all the time (this was way too dumb to admit to him) and he adds in flavors sometimes when he kills off the yeast...do you think a flavoring would help mask it better? Pomegranate? Some other flavor?
 
Nancii said:
First of all, it took forever for it to cool back down so I could add in my yeast.
Click to expand...

On a side note, it sounds like you heated/boiled the must first before picking. This is a technique used in the past which most people here (myself included) feel is unnecessary.
 
I don't boil it, but brought it to 175 and then turned the heat off and let it cool. The recipe says to, and my brother, while saying it wasn't absolutely necessary, suggested it. Still trying to find my way and since it was my first mead attempt, I didn't want to chance anything.
 
I used to boil my must just in case but it's SO much easier not to... even if it's crystallized, just makes it easier to scoop out! It'll dissolve with enough stirring, which doubles as aeration :)

I wouldn't worry about adding flavouring until you've tasted the finished mead... and if you're already adding 3 lb of honey after you're done fermenting, I wouldn't think you'd need more.
 
I was using an extremely thick honey the other day (I bent the spoon scooping it out) but by adding a little warm water (I use bottled water, so just chucked the contents of a bottle in the kettle to heat it quickly, not to bring to full boil) and stirring with my 'long spoon attached to a drill' setup it mixed fine.
Topped up with more water and the Must was exactly right for pitching temperature.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom