Toggle sidebar

Hope to start my first mead this weekend

  • 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
The nutrient desert thing is still debatable.
We have darn good water here in Melbourne. Many say the best in the world. Not much chlorine. I don't bother letting it gasout, the CO2 strips it pretty well, and it doesn't effect the yeast.
 
I think for your first couple of batches you should use spring water (hedging your bets). Once you get the hang of things (using good practices and nutrient regimes) you can use RO or distilled with no ill effect. I've done it for quite a few batches and they're fine. I will say that you should never rehydrate yeast in anything but spring water though (why take the risk of unhealthy yeast in the begining?).
 
Honeyhog said:
All I have ever used is RO or distilled water and it's never been an issue for me.
Click to expand...


I used RO water for beer but always added a large dose of nutrients at the beginning to the wort even though the ingredients for beer are more nutrient rich than mead must. Honey has a lot of sugar but little else in the way of nutrients. I'm just sayin'. Try spring water next time and compare the results.


Sent from my galafreyan transdimensional communicator 100 years from now. G
 
SG update

Just storing some notes here for myself:
I started at 1.1170 and am currently at 1.0920, my yeast should top out at around 14% ABV, so I think I'm close to my first 1/3 sugar break. (If I did my math right.)

I've estimated the 1/3's at (1.0813-1.0870), (1.0457-1.0570), and 1.0100-1.0270).

So I think with an estimated FG of between 1.0100-1.0270 that's about the middle of a 'medium' sweetness?
 
Yes I wouldn't call that dry. It is up to personal taste though, as I said. YMMV
With that variance 1.010-1.027 it's medium or sweet. Which is a really good place to start.
When deciding what I like, 2-3 points can make the world of difference. eg 1.012-1.015

(Btw, that's 5 digits ;-) 1.027, not 1.0270)
 
Thanks!

I'd probably take it to like 10 decimals if my hydrometer was digital! LOL I'll keep trying to do better on my rounding! :)

Dropped to 1.090 today (see, I can learn!).

I added like 1/4 tsp more fermax, and gave it a very very gentle swish with my ladle to see if that helps it along...

Great news! I may be buying 5 beehives from a coworker that is moving out of state.

MY VERY OWN PERPETUAL SUPPLY OF HONEY!!!

Muhahahaha!!!

(If you close your eyes you should be able to see me wringing my hands together wearing an evil grin, lab coat, oversized rubber safety gloves and huge 18th century safety goggles!)

-Xanderphillips
 
Racked today

Looking very nice... actually it looks like a huge container of orange juice! LOL!

SG is now at exactly 1.000 Fairly harsh still, but backsweetened my sample with some off the shelf honey and warmed it up in the microwave (heresy, I know) for a REALLY nice throat soothing 'hot toddy'... (Did I mention I've been sick?)

12784799714_9f2cac3759.jpg
 
Sending wishes for a quick return to imbibing large quantities of mead!


Sent from my galafreyan transdimensional communicator 100 years from now. G
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom