First batch of mead, need advice!

[dwilson1]

Hi all
Just join up and please bare with me as I'm new to forums and don' t know if I've started in the right place. I live down-under in Oz and I've just put my first batch down.
It contains the following,
- 7 kg aldi honey.
- 23 Lt filtered tank water.
- 1 tsp wine nutrient (did not read instructions ).
- 1 tsp yest energiser (came with no instructions ).
Mixed very well with drill and paint mixer, the hydrometer read around 1.140 and abv was 16 - 18 %, yeast used was CY - 17. temp 24 - 26 c.
Bubbling away like a kettle on the boil, 24 hrs after mixing.
I,m trying to make a semi-dry to dry mead with a little spice for my female co-workers.
Any advice or help would go down well and I wait for your response.

 

[caduseus]

I found this about your yeast:
"Perfect for sweet white/blush and dessert wines from grape and particularly from country fruits & flowers.

CY17 produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatics, full body and ‘tropical’ flavour characteristics to the wine. CY17 is also noted for high glycerol formation further enhancing sweetness.

This is a slow fermenter compared to all other strains in the Vintner’s Harvest range typically taking up to 21 days to ferment table wines and up to 35 days for dessert wines. CY17 prefers a constant temperature in the 22 – 26°C (72 -78°F) range. Dropping the temperature below 15°C (59°F) two-thirds the way through fermentation will arrest fermentation making CY17 suitable for producing naturally sweet wines (both potassium sorbate and metabisulphite must be used to prevent re-fermentation).

CY17 is also excellent for sweet sparking wines, but strain CL23 must be employed for the bottle fermentation stage.

Avoid free SO2 levels above 50 ppm and ensure pH above 3.2, CY17 is a delicate strain that must be treated with some respect. Pay particular attention to sterile winemaking conditions and a warm start to fermentation otherwise risk of bacterial contamination is increased. CY17 will happily ferment up to 15% abv. ethanol if such conditions are employed."


1) I estimated that based on the ABV tolerance of your yeast and your starting gravity you should be left with a residual gravity of 1.026 which puts it at dessert level of sweetness.
2) you will need to stir daily (twice daily if you can) for the first 7 days.
3) You may want to read up on Staggered Nutrient Addition: https://www.homebrewersassociation.org/how-to-brew/improve-mead-staggered-nutrient-additions/
4) If you can get it down under, I would recommend Fermaid-O (http://www.meadmaderight.com/info.html) and if not then Fermaid-K (http://www.meadmaderight.com/tiosna--inorganic-.html)
5) Not sure about the nutrients you have used so far but it may not be enough based on the size of your batch.

Try this 8 week Series on youtube: https://www.youtube.com/watch?v=oODPBYXqfjk
Hope this helps but watch the forums. You can learn alot.

 

[CthulhuMead]

Hey dwilson1, slightly off-topic, I'm in Oz too - where did you get your yeast from? My LHBS has a very limited range of yeasties.

 

[dwilson1]

Home brewer online in Preston in NSW, on dog watch ( night shift ) when I get home this Am, will post you the trading name.

 

[dwilson1]

Country brewer is the name of the place, head office is at Prospect NSW, open 9. am - 5:30 pm, Mon - Fri EDST, Ph 0298961366. Do everything from beer to cheeses and give help over the blower.
Cost $10 per delivery under 10 Kg. Cheers

 

[CthulhuMead]

Cheers, much appreciated!