First batch

[AsharaLyn]

I can think of things such as transportability (1 gallon carboys are much easier to move than 6 gallon ones) and storage space, but I don't think that's what you're after, either.

I did read on one of the threads that a larger volume can sort of insulate the mead from temperature changes that could disturb your fermentation.

 

[Oskaar]

See here for a run down of larger volume benefits; and here for benefits from bulk ageing and bottling.

As far as the difference between one and five gallon batches. The things that I notice are differences in volume when sample taking. I'm a heavy sampler during primary and secondary so one gallon batches are a losing proposition for me, especially when you regard the fact that you will be transferring from the primary and losing volume going into the secondary. When I do a one gallon run I generally do five of them and mix the must up in one of my brew kettles or a 10 gallon bucket, then rack or decant into the one gallon vessels. I do use anti-foam in one gallon batches so I can fill them a bit further.

I notice that whenever I move the one gallon batches they upset much easier than the larger volume batches, they are more susceptible to temperature and barometric pressure changes (check your airlock, this is why I use Vodka or S shaped airlocks). Personally I'd rather use a 6.5 gallon carboy because I can fill it up pretty high and then do my sampling and still fill a five gallon vessel to the neck in secondary.

Hope that helps,

Oskaar

 

[wildaho]

I guess the volume issue is becoming more important to me, especially for brewing. When I first started making beer, I was making 2-3 gallon batches due to equipment restraints. When I got better equipment and could do 5 and six gallon batches, I found that recipe scaling is not linear. Not by a long shot! And from my conversations with local brewmasters at several of our local brewpubs, they always have a problem scaling from a 5 or 10 gallon pilot batch to 5 barrel production batch. There's always a lot of tweeking involved. Some ingredients have be increased or decreased anywhere up to 30% after scaling to get the same flavor profile.

This becoming an issue for me because my brewing partner and I were recently gifted with a 20 gallon brew pot and a 15 gallon stainless steel conical fermenter. And the pieces parts to make three more 15 gallon conicals (one of us is going to have to learn to weld first!). I'm not looking forward to get my smaller scale recipes work properly in the equipment. I am, however, looking forward to the increased capacity.

I understand that mere fact of the boil when brewing beer will introduce a lot of variables that don't exist in my mead making. That and questions of effeciency when scaling.

Since I don't do a boil or add any heat with my meads, I've often been curious on the scale issue. I guess I really should do a side by side comparison between a one gallon and a six gallon batch of mead. If that works out, then I think that 15 gallon conical is just screaming out for a full batch of mead! (maybe it would be enough to survive my "quality control sampling" and some would make it into a bottle)

I do understand the benefits of bulk aging. I've seen it in my beers and meads. The stuff that survives the carboy for a couple of months before bottling is always more complex, subtle and well-rounded than the ones that are bottled asap.

I guess I was most curious though about how well the recipes scale. And thanks for the links!

 

[Oskaar]

Beer is beer, wine is wine, mead is mead. Brewing beer at volume does not equal mead or wine at volume so you need to be clear on your mead making methodology and batch recipe.

As long as your starting brix/gravity is where your recipe puts it, and your mead making technique is solid you won't have problems. You definitely need to be more aware of temperature and aeration/cap management/treatments (if you'r making melomel/cyser/pyment/meth, etc) because of the volume. With larger fermenters temperature management is an issue, the smaller the less of an issue.

I've made batches of wine and mead from 1 gallon to over 150 gallons and haven't had a problem with the same recipe. You need to make sure you have your recipe down, and your aseptic technique in tight. The starting brix, the proper inoculation methodology with the proper amount of yeast rehydrated prior to inoculation, timely aeration/oxigenation, and a well established nutrient addition regimen is common to large and small batches. The techniques are the same, the volumes are different and there are methods to deal with larger volumes. For brewing you have boil off and other issues to deal with, when making mead or wine the starting brix/sg, pH and volume are the key factors.

Consider subscribing to Got Mead? as it enables the site to stay solvent and Vicky and I to keep adding things to benefit the folks who make Got Mead? the great mead site that it is, not to mention addressing issues that are more than just for the 6 gallon a shot home mead maker.

Cheers,

Oskaar

 

[wildaho]

Thanks Oskaar! Maybe that new conical fermenter will see a mead after all before it sees a beer!

And yes, subscribing is a priority. I'm surprised at the amount of info here for the general public. I've been itching to see what's "on the other side"! Some extra hours at the store over the last couple of weeks should make that possible on the next paycheck. It will definitely happen soon!