I am making mead in Georgia!
I went to Breadbeckers and got 12 pounds of unfiltered orange blossom honey. Fairly dark and had a pronounced flavor but didn't smell or taste off.
I have all the equipment, hydrometer and such from a different hobby. Everything was sanitized well.
I bought a Speidel Fermenter in 7 gallons size.
http://www.homebrewing.org/Speidel-30L-Plastic-Fermenter-79-gal_p_5070.html
Very nice, very thick plastic, seals very well. Way better than that "big mouth bubbler another site sells.
I did not heat the honey, added it to 5 gallons. I did get the Wyeast 4184 because i like my wines on the sweet side and they got me with the labeling.
Slapped the bag..nothing. shook it. Nothing, stuck it in some warm water. Nothing. Waited a few hours. Bag still flat. Opened it and the inner bag was broke so it should have worked. It smelled bad. Not like yeast i am used to. So i have some EC1118 i use for a different hobby. Pitched it, took right off.
Water temp was around 80 degrees and i was going to let it cool some before taking a SG. I forgot. I pitch at that temp to let the yeast take off and colonize faster than just using plain cold water. Plus, it helped the honey dissolve better. I added nutrients. I dont remember the brand, but it was labeled Yeast Nutrient and i added 1tsp/Gal. A bit more than the directions said but honey is low in nutrients.
Based on its alcohol tolerance being so high i know this yeast will make it dry. I will float the hydrometer to make sure its done. Running yeast too fast can cause off flavors. This yeast likes it a bit warmer but since my basement runs around 65 degrees i let it run slow.
Its been bubbling away! I started it 6 days ago. Its slowed down a lot this past day, i can see the airlock slowly rise and can gauge the action. When it doesn't rise anymore for a few days, i will take a reading. Because its dry i will probably back sweeten. I read where you add Potassium sorbate and Potassium metabisulfite to stop any yeast before you back sweeten.
Lesson learned already:
I know next time i will add more honey for a more robust flavor. I will go with a different yest with a lower Alcohol tolerance. I will take a SG before i close the lid.
So, my first batch, wish me well.
Now, i have to go stir my maple sap. I tapped my trees. I am making maple syrup in Georgia!
I went to Breadbeckers and got 12 pounds of unfiltered orange blossom honey. Fairly dark and had a pronounced flavor but didn't smell or taste off.
I have all the equipment, hydrometer and such from a different hobby. Everything was sanitized well.
I bought a Speidel Fermenter in 7 gallons size.
http://www.homebrewing.org/Speidel-30L-Plastic-Fermenter-79-gal_p_5070.html
Very nice, very thick plastic, seals very well. Way better than that "big mouth bubbler another site sells.
I did not heat the honey, added it to 5 gallons. I did get the Wyeast 4184 because i like my wines on the sweet side and they got me with the labeling.
Slapped the bag..nothing. shook it. Nothing, stuck it in some warm water. Nothing. Waited a few hours. Bag still flat. Opened it and the inner bag was broke so it should have worked. It smelled bad. Not like yeast i am used to. So i have some EC1118 i use for a different hobby. Pitched it, took right off.
Water temp was around 80 degrees and i was going to let it cool some before taking a SG. I forgot. I pitch at that temp to let the yeast take off and colonize faster than just using plain cold water. Plus, it helped the honey dissolve better. I added nutrients. I dont remember the brand, but it was labeled Yeast Nutrient and i added 1tsp/Gal. A bit more than the directions said but honey is low in nutrients.
Based on its alcohol tolerance being so high i know this yeast will make it dry. I will float the hydrometer to make sure its done. Running yeast too fast can cause off flavors. This yeast likes it a bit warmer but since my basement runs around 65 degrees i let it run slow.
Its been bubbling away! I started it 6 days ago. Its slowed down a lot this past day, i can see the airlock slowly rise and can gauge the action. When it doesn't rise anymore for a few days, i will take a reading. Because its dry i will probably back sweeten. I read where you add Potassium sorbate and Potassium metabisulfite to stop any yeast before you back sweeten.
Lesson learned already:
I know next time i will add more honey for a more robust flavor. I will go with a different yest with a lower Alcohol tolerance. I will take a SG before i close the lid.
So, my first batch, wish me well.
Now, i have to go stir my maple sap. I tapped my trees. I am making maple syrup in Georgia!
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