Hello, all, first time poster here. I'm looking for some feedback, warnings, or critiques on a batch of mead that I am planning to make.
Ingredients:
1gal Spring Water
2lbs 6oz Wild Foam Honey
5gm Lalvin 71B
1/2 oz Darkly Toasted American Oak
1 or 2 Vanilla Beans
GoFerm Protect
Fermaid K
Process:
My intention is to make a Bochet/Brochet so I'll be caramelizing the honey by following the instructions that I found here:
https://www.bee-america.com/content/can-honey-taste-even-better
I also intend to use an SNA strategy. I'm gonna both dig a little more deeply into the extremely interesting "We're Overfeeding Our Little Ones" thread and listen to any advice that might come my way given in this thread before I decide exactly how I'll implement my SNA program.
I'll also be oaking it in accordance with the recommendations in the Newbee guide.
I'll likely make a vanilla extract out of the beans though I have not yet decided upon a method of doing so. I might also just chop them and add them to the must in a cheesecloth bag.
The SG that I'll be shooting for is 1.090 so the amount of caramelized honey that I will actually ends up in the must will be based upon that particular SG. An ABV of 12% is what I'm aiming at but I'm not too awfully concerned about my marksmanship in this regard.
I chose the 71B based on the chart that I found here:
https://web.archive.org/web/20091024103344/http://www.cfhb.org/mead/yeast_strains.htm#D-47
I'll be using a 2 gallon food grade bucket as a primary and then rack it into a 1 gallon glass carboy.
It will be kept in my fermenting fridge that keeps the temp right around 65 degrees.
Any and all advice and/or criticisms are welcome. Also, if I have overlooked any pertinent information I will gladly supply it.
Thank you for reading!
-Sam
Ingredients:
1gal Spring Water
2lbs 6oz Wild Foam Honey
5gm Lalvin 71B
1/2 oz Darkly Toasted American Oak
1 or 2 Vanilla Beans
GoFerm Protect
Fermaid K
Process:
My intention is to make a Bochet/Brochet so I'll be caramelizing the honey by following the instructions that I found here:
https://www.bee-america.com/content/can-honey-taste-even-better
I also intend to use an SNA strategy. I'm gonna both dig a little more deeply into the extremely interesting "We're Overfeeding Our Little Ones" thread and listen to any advice that might come my way given in this thread before I decide exactly how I'll implement my SNA program.
I'll also be oaking it in accordance with the recommendations in the Newbee guide.
I'll likely make a vanilla extract out of the beans though I have not yet decided upon a method of doing so. I might also just chop them and add them to the must in a cheesecloth bag.
The SG that I'll be shooting for is 1.090 so the amount of caramelized honey that I will actually ends up in the must will be based upon that particular SG. An ABV of 12% is what I'm aiming at but I'm not too awfully concerned about my marksmanship in this regard.
I chose the 71B based on the chart that I found here:
https://web.archive.org/web/20091024103344/http://www.cfhb.org/mead/yeast_strains.htm#D-47
I'll be using a 2 gallon food grade bucket as a primary and then rack it into a 1 gallon glass carboy.
It will be kept in my fermenting fridge that keeps the temp right around 65 degrees.
Any and all advice and/or criticisms are welcome. Also, if I have overlooked any pertinent information I will gladly supply it.
Thank you for reading!
-Sam
