Have a foodsaver vacuum system - just unsure how well it would work with yeast considering how staticy it is in nowmal 5 or 8g packets. Would it get sucked into vacuum or not. Will have to test out - bulk sharing/ordering would be great.
Spices & Fruit Pulp
- Thread starter HowardVic
- Start date
-
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.
Have a foodsaver vacuum system - just unsure how well it would work with yeast considering how staticy it is in nowmal 5 or 8g packets. Would it get sucked into vacuum or not. Will have to test out - bulk sharing/ordering would be great.
Meanwhile... my mead's web site
Greetings everybuddy.
Sanitized everything in sight and racked the mead into a sanitized temp holding tank while I sanitized the fermenter to rack the mead back into it with electric pump at slow speed. Started in mid morning finished it all close to midnight.
We all know I have a LOT of air space in the fermenter so I mixed 100 crushed Campden tabs and 2 and 1/3 jar of Potassium Sorbate in 5 gallons of the mead set aside and added gently to the mead in the fermenter with pump at slow speed (although I tossed the crushed Campden tabs into the 5 gallon carboy along with the Potoassium Metabisulfite) to, hopefully, avoid oxidation. Should be receiving an order of more Campden tabs and Postassium Metabisulfite and ascorbic acid for added protection against oxidation. As soon as I can, I will clarify with Bentonite and bottle ASAP because with so much air space, there's no time for bulk aging due to risk of prolonged oxygen exposure.
Meanwhile, I added a page to my mead's web site with an English translation and photographs I tried to take as artistically as possible to woo future clients on the island because I have federal and local license to make and sell ONLY on the U.S. Territory of the island of Puerto Rico. If things go well a year or two from now, I will go through the additional red tape and fees to be able to sell stateside and overseas. We'll see.
On the upper right hand side of my web site's home page is a tab "English Version," which will open up to a descriptive text of my mead which is called Hydromiel Apidoro and the above-mentioned pics. Take a gander at the other pages as well, although, the text is in Spanish.
The URL is: www.apidoros.com
Hydromiel is Spanish for mead (hydro = water [Greek] + miel = honey. Apidoro is api meaning bee and doro Italian d'oro meaning "of gold." Golden Bee Mead.
Even if this batch tastes like the notorious cardboard because of oxidation, I will just have to buy more honey and go for it again having learned from my recent mistakes.
FAILURE IS NOT AN OPTION.
Feedback on the web site is appreciated.
Later...
PS - I made the top of the Greek style temple on the home page which houses the bottle of mead by making a rubber silicone mold and pouring a liquid plastic after using miniature architectural details such as Greek dentil molding then applying fake gold leaf. I haven't put the glass sides and front which are lying on a shelf to it yet. The columns were also miniature dollhouse details bought online which I painted and gold leafed. I bet I could buy a hollow bull's horn and make it look worthy of a Viking chieftain. Next project while the mead ages. What a trip.
Greetings everybuddy.
Sanitized everything in sight and racked the mead into a sanitized temp holding tank while I sanitized the fermenter to rack the mead back into it with electric pump at slow speed. Started in mid morning finished it all close to midnight.
We all know I have a LOT of air space in the fermenter so I mixed 100 crushed Campden tabs and 2 and 1/3 jar of Potassium Sorbate in 5 gallons of the mead set aside and added gently to the mead in the fermenter with pump at slow speed (although I tossed the crushed Campden tabs into the 5 gallon carboy along with the Potoassium Metabisulfite) to, hopefully, avoid oxidation. Should be receiving an order of more Campden tabs and Postassium Metabisulfite and ascorbic acid for added protection against oxidation. As soon as I can, I will clarify with Bentonite and bottle ASAP because with so much air space, there's no time for bulk aging due to risk of prolonged oxygen exposure.
Meanwhile, I added a page to my mead's web site with an English translation and photographs I tried to take as artistically as possible to woo future clients on the island because I have federal and local license to make and sell ONLY on the U.S. Territory of the island of Puerto Rico. If things go well a year or two from now, I will go through the additional red tape and fees to be able to sell stateside and overseas. We'll see.
On the upper right hand side of my web site's home page is a tab "English Version," which will open up to a descriptive text of my mead which is called Hydromiel Apidoro and the above-mentioned pics. Take a gander at the other pages as well, although, the text is in Spanish.
The URL is: www.apidoros.com
Hydromiel is Spanish for mead (hydro = water [Greek] + miel = honey. Apidoro is api meaning bee and doro Italian d'oro meaning "of gold." Golden Bee Mead.
Even if this batch tastes like the notorious cardboard because of oxidation, I will just have to buy more honey and go for it again having learned from my recent mistakes.
FAILURE IS NOT AN OPTION.
Feedback on the web site is appreciated.
Later...
PS - I made the top of the Greek style temple on the home page which houses the bottle of mead by making a rubber silicone mold and pouring a liquid plastic after using miniature architectural details such as Greek dentil molding then applying fake gold leaf. I haven't put the glass sides and front which are lying on a shelf to it yet. The columns were also miniature dollhouse details bought online which I painted and gold leafed. I bet I could buy a hollow bull's horn and make it look worthy of a Viking chieftain. Next project while the mead ages. What a trip.
Last edited:
Hi skunkboy.
Yes, I spent a lot of time on taking the pics and making the mead which is still taking time but I like it. Mead is really a complex beverage. Great history, too.
I came back to check if there was a rule against posting your own web site or something to that effect because I was about to register at another mead web site because I saw an article in which a nameless yeast was used by someone living in a desert who said it was a good mead for hot climates and I wanted to contact the individual to get the name of yeast. I was about to register when I read in the rules that no web site or product pr was permitted.
I am really too pooped to pop at this time 11:09 PM Caribbean time and will check in tomorrow to check out the feedback. Thanks, everybuddy, good night.
Yes, I spent a lot of time on taking the pics and making the mead which is still taking time but I like it. Mead is really a complex beverage. Great history, too.
I came back to check if there was a rule against posting your own web site or something to that effect because I was about to register at another mead web site because I saw an article in which a nameless yeast was used by someone living in a desert who said it was a good mead for hot climates and I wanted to contact the individual to get the name of yeast. I was about to register when I read in the rules that no web site or product pr was permitted.
I am really too pooped to pop at this time 11:09 PM Caribbean time and will check in tomorrow to check out the feedback. Thanks, everybuddy, good night.
