n00b+62 lbs honey+Mead book ::help::

[Pawn]

Hey folks,
I found a small jar of Acacia honey at the local "world market", this honey is great thank you for opening my eyes, I always thought honey was just honey and never realized there would be so much differance in the varieties.

I havent been able to pester you folks much lately, as we are in the middle of what looks to be a great fall harvest, Cheers...John

 

[Pawn]

Hi,
This link is to a web page describing all of the various yeasts, well most of them. http://winemaking.jackkeller.net/strains.asp
As far as D-47 is concerned, 72 deg.F should be good. The temps in my neck of the woods are in high 70's with the A/C going full blast but I had to start 2 5 gal batches. One is a show mead with only honey, water and yeast (K1-V the temp range is much higher).

Hope it helps,
Ted

Hi Ted,
Thanks for the link, Im learning as I go
The Mead is still chuggin along, 1 blip every 4 seconds, I checked the gravity 09-22-05 and was at 1.034, been gently swirling every morning and every evening, and replaced the clogged airlock twice in the last week.

I wish you well with your new mead ferments, when things settle down a bit (work) I will try the K1-V as well.
Finally cooler weather, the ales are clearing nicely in secondary, best to you...John

 

[Brewbear]

Hey John,
Keep in mind that even though the literature places D-47 at 14% alcohol tolerance, my experience with it tells me that it runs closer to 15 -16% alcohol. K1-V will run to 18% alcohol almost every time and if fed in stages it will go to 20%. This will tend to require a longer aging time.

Have fun,
Ted

 

[Pawn]

Thank you Ted,
I sampled the mead yesterday (10-01-05), the gravity was at 1.015 with 8 blips per minute, 15.22% ABV if my calculations are correct,
there is a lot of honey flavor, the sweetness suits me fine although hot alcohol makes it difficult for a newbee like me to get a good idea what it might taste like a year from now.

Today (10-02-05), hey this thing is coming in for a landing, 4-5 blips per minute, I am rather ancious, in hopes of racking to secondary tomorow (new moon).

I will be starting another batch (#2), this time with a OG of 1.120, the sediment from a one gallon 1.060 starter of lalvin D-47, and no nutrients just honey, water, and yeast (I did use a little DME in the starter).

Thanks folks, I hope all is well with everyone, Cheers...John

::edit:: I did some reading in this awesome forum, and it looks like I will relax and rack this mead when the primary ferment has ceased, who knows maybe next month

 

[lostnbronx]

there is a lot of honey flavor, the sweetness suits me fine although hot alcohol makes it difficult for a newbee like me to get a good idea what it might taste like a year from now.

Some of us who've been doing it for a few years are not much better off in the prediction department, let me tell you! Time is simply magic to a mead. You're likely to be very impressed at the change, but predicting its progress is like reading tea leaves -- nice if you can do it, but most of us just have to wait and see.

-David

 

[Pawn]

lostnbronx, I understand, I imagine if I ever get to a point where I can judge a mead at a young age, it will probably no longer be a priority ;D , thanks for the kind words!

Finally racked the #1 mead to secondary today, there was 2 blips per min out of the airlock, the gravity @ 64f was @ 1.008, If my calcs are correct giving a ABV of 16.14%.

The smell from the airlock was of garbage the sample in the hydrometer jar lost its foul smell after airing for a few minutes :-\

The honey sweetness is no longer so obvious, same hot taste accompanied by a slight bitterness (acid taste)which really lingers.

One blip every 2 mins in secondary, the yeast will hopefully crap out soon.

Whelp, off to start a 5 gallon batch of Joe's ancient orange, cheers...John

 

[Brego Brew]

I REALLY want to know how this one turned out.

Does anyone remember this guy? Oskaar, do you know how this turned out?

Jonas

 

[YogiBearMead726]

This thread is over 5 years old...I doubt anyone involved is still active enough to enlighten you as to the result. That's the problem with reviving dead/old threads...it's pointless.

Try PMing the person who started this. Who knows, he might respond. In general though, I'd stay away from posting to a thread over 2 years old. It's hardly ever worth it.

Edit: just realized the person posting isn't even a member...so...maybe you can't PM them...

 

[Brego Brew]

This thread is over 5 years old...

*sigh*

I know this thread is five years old, BUT if you read the very first original posts, guess who... Oskaar! And one or two others that I recognize. I knew I couldn't pm the guy, because I can see he's not a member or I wouldn't have revived this thread at all.

Jonas

 

[YogiBearMead726]

I understand...and I guess I should apologize for being such a "Debbie Downer". I've had similar inquiries to threads less than 2 years old, started by a mentor, and I can say that you'll rarely get a reply. Especially with something like this, where the thread/recipe is in someone else's log book.

Unless this person sent out samples to Oskaar, I doubt he remembers/has the time to go looking for notes on this. Between running the site, job, and setting up for the Mazer Cup, I too would be exhausted.

Again, I didn't mean to discourage your pursuit of info, just trying to be realistic.