Toggle sidebar

question about show mead recipe

  • 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
B

bernardsmith

Got Mead? Patron
GotMead Patron
Sep 1, 2013
1,611
33
48
Saratoga Springs , NY
I just saw a recipe for a show mead that used honey, water and yeast. I am not particularly interested in the recipe itself but in the question the recipe raises.
1. Is show mead really only made using these three ingredients?
2. Since honey is very nutrient poor for yeast ,what is the secret to making such a mead?
 
Yeast selection (low nutrient needs), honey selection (darker tends to be easier), Pitch size (bigger is better, starter is good), are all factors. Incorporating some cooked yeast into the recipe definitely helps if you don't consider that to be inappropriate (I don't).

My way of using yeast is to heat up the rehydration water in a larger than usual volume - like 1 cup. I heat it to boiling then throw in a bunch of the yeast I'm using or a bunch of brewers yeast. That will kill them. Then when that slurry cools down to 104 F, I add my intended yeast for fermentation for proper rehydration, then I pitch it and let it do its thing.

Patience definitely helps.

Frankly, I find I like the results I get better when I use a good nutrient plan.
 
Last edited:
Boffiny would be a term used here too - though rarely. Means something put forward in very intelectual speak - as if written or said by someone who knew their subject really well but couldn't necessarily get that accross well those who didn't.
 
bernardsmith said:
I just saw a recipe for a show mead that used honey, water and yeast. I am not particularly interested in the recipe itself but in the question the recipe raises.
1. Is show mead really only made using these three ingredients?
2. Since honey is very nutrient poor for yeast ,what is the secret to making such a mead?
Click to expand...

This describes about 90% of my meads. Honey, cotes de blanc and water. I use yeast nutrient in a bottle for my trace nutrients.

No two brews have come out identical, since the honey that goes in is never the exact same flavor. I generally run about 14% abv, making mostly sweet meads (I don't backsweeten; my honey goes all up front).

I love straight (aka show) meads -- at least the home brewed ones.

Shelley
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom