Questions tagged [mead]

Mead is a fermented beverage that uses honey as the primary source of fermentable sugars.

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2answers
37 views

How does one apply nutrient to a mead brew

My wife discovered that the mead we are brewing smells a bit off, and a book we have on the topic suggest we may not have applied enough micronutrient. Any suggestions on getting more in? We have ...
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3answers
29 views

How do you feel about Swing Top wine bottles?

The question says it all. I am sure they are great for wines that will be consumed young, but what about for wines you are going to store for longer periods of time? Months, years?
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4answers
48 views

Why didn't my ABV reach the yeast's limits?

I fermented some 5 gallon mead from SG 1.146 to FG 1.058, but two calculators ([1], [2]) said the ABV was 11.7% - 11.9%. The yeast I used (Lalvin K1-V116 [3]) is rated up to 18% ("Alcohol tolerance up ...
3
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3answers
111 views

Baloon air lock not inflating after second day

I'm making mead for the first time. I used bakers yeast and a baloon as an air lock . The tutorial said that the yeast will be off gasing for 3 weeks but my mead only off gased the first day. Now it's ...
3
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1answer
52 views

Inconsistent specific gravity readings

I'm getting inconsistent specific gravity readings. 6-25: 1.116 @ 74.3F (after pitching yeast) 6-26: 1.120 @ 71.2F, pH 4.25 7-1: 1.111 @ 70.2F, pH 4.0 7-3: 1.122 @ 70.9F, pH 3.75 I have a spigot ...
2
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1answer
40 views

Can you use bentonite and Sparkaloid at the same time?

Can you use bentonite and Sparkaloid to clarify at the same time? Can they be used in the primary fermentation bucket or must they be used after racking? How long does each require to work?
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2answers
72 views

Does chlorine kill yeast?

Does chlorine in tap water kill yeast? Does chloramine kill yeast? Specifically Lalvin 71B wine yeast? Is it OK to use filtered tap water (Culligan filter) to re-hydrate yeast?
2
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1answer
96 views

Why is oxygen bad for mead?

I see comments on YouTube about how oxygen is bad for mead. However, according to Wikipedia, oxygen is good for yeast to develop resistance to alcohol. https://en.wikipedia.org/wiki/...
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3answers
90 views

Can I use oxygen tablets or liquid oxygen to oxygenate my water for yeast fermentation in mead?

I see 'bait buddies' and 'liquid oxygen' supplements. Can I use these to oxygenate the water to give the yeast nutrients when starting mead fermentation? None of them really say the actual ...
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2answers
55 views

I need help with my mead. Did i go wrong?

So i just started making my homemade mead for first time and i had been fermenting it for 3 weeks. But it has stopped bubbling and i was worried it stopped carbonating and it smells like strong wine ...
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4answers
78 views

Doubling a mead recipe

If I double a mead recipe, do I need to double the yeast I put in to have the same fermentation time? I'm doubling a small batch from a half gallon to a gallon, would I need to add a second packet?
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1answer
38 views

Hibiscus mead changed color after adding yeast nutrient

I'm making an hibiscus-tea mead. The tea/honey mixture had a really nice red color. But after I added the yeast nutrient, the color turned black. The nutrient I'm using is LD Carlson Yeast Nutrient (...
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5answers
95 views

Stuck Mead Fermentation?

Obligatory: This is my first batch of Mead and I'm still learning the ropes. If I've made any critical mistakes, please point them out but do know: odds are, I had no idea of that particular issue. I'...
3
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1answer
162 views

Why is my mead overflowing with foam?

The mead is made with steeped hibiscus leaves and hops which was added to honey and a crushed nutmeg when it cooled down some. When it was the right temperature, I added the yeast and aerated it. I ...
5
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1answer
72 views

Adding pectic enzyme to mead

I do not have any pectic enzyme and want to start a mead batch today. Can it be added later as there is no supply distributor in my town
5
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1answer
220 views

Did my mead stall? What can I do?

Edits are in bold italics This is my first mead and I know I've made more than a few mistakes up to this point in the process, but I'm hoping for a Mead Doctor to roll in and tell me what I can do ...
4
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1answer
66 views

Neutralizing yeast prior to backsweetening

It’s coming up on the third week of secondary for my first mead batch and my intention was to sterilize the yeast culture with campden tablets and potassium sorbate. I added the correct dose of each ...
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2answers
111 views

My mead wont stay carbonated!

I have a strawberry mead that I am attempting to make sparkling. I added sugar drops to each bottle (Im bottling in 12 oz bottles) and after about a week it seems very carbonated but when I pop the ...
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1answer
75 views

First Time - Honey Mead questions

I am making Honey Mead for the first time soon, I will try making 2 1 gallon jugs. I have everything I need (Jugs, siphon, DAP, red star wine yeast, honey, sanitizer, carboy), but I want to make a ...
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1answer
62 views

Staggered sugar source addition: before or after racking?

I am currently set up to use a modified recipe for a sparkling oaked acerglyn with the following adjustments: Reddit user Balathustrius's SNA schedule using Fermaid K, Fermaid O, and DAP Additional ...
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1answer
79 views

How to sanitise cherries?

I intend to make a melomel based on a Polish trójniak with (sour) cherries. As we're in season, I will probably buy fresh fruit at my local grocery store or market. What I wonder about is how to best ...
2
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2answers
492 views

Proper use of campden tablets in a recipe that calls for the staggered addition of a sugar source

I'm very new to all this, but is my intent to brew an oaked apple maple acerglyn by slightly altering this recipe. My plan is to brew about five gallons--as per the recipe--but utilize an appropriate ...
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3answers
249 views

Going past alcohol tolerance

I have recently started thinking of getting into make mead and decided on a nice 15% to start. I decided to oversweeten the batch because I don't want a real dry mead. I want to add berries to the ...
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2answers
80 views

Starting gravity reading when not all fermentables are dissolved

Is it possible to get a useful starting gravity reading when not everything is dissolved or suspended, but you know it ultimately will be? Some context: In my pre-hydrometer days, I made a few cysers ...
6
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1answer
286 views

Adding ginger to cider/cyser/mead

I've been dabbling with simple ciders in the past few years. I've been particularly enjoying those made with honey as an adjunct - I'm not sure whether it should be classified as a honey cider or a ...
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1answer
280 views

Mead: fermenting too cold

I'm brewing a big batch of Mead for my wedding, but in the coming months I've got two options, ferment at around 75° in my apartment, or throw it in a temp controlled fridge current being used to dry ...
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1answer
134 views

Mead made with bananas as a nutrient

I'm looking at what yeast need to live and nanners seem to have a fair bit of that. I have seen a lot of information on adding them for flavor. If nothing else I will be trying this soon and will ...
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1answer
641 views

Aging mead in a wood mini barrel

I just got this cheap wood barrel that was suppose to be for aging whiskey. I want to age my mead in the wood mini barrel. What is the best practice for doing so considering the mini barrel shown ...
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3answers
109 views

Safe way to backsweet a braggot with honey?

Just made an experimental batch of chocolate braggot. About 60% various grain and 40% honey, OG 1.069, Safale S-04 yeast. We like to have some sweetness as well as mid-high carbonation in the final ...
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1answer
566 views

Mead: is it time to bottling?

I have a few questions. I'm making mead for the first time. My mead is now brewing for 2 months (since 11th august), but I'm not sure if it's time to bottle it. That's because it is still sparking. I ...
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1answer
134 views

Changing the PH of mead for fermenting necessary?

I’m currently creating a batch of mead. I’ve watched a lot of videos about the process. I’ve seen some people do it because they said you need to have it between 3.6 and 3.9 ph. And some just don’t ...
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1answer
232 views

Should I avoid crystallized honey when making mead?

I've been making mead for while and have spotted some spots of crystallized honey occasionally. Today I started another one and realized that I got ~1kg of crystallized honey (16.66....% of total). I ...
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2answers
737 views

Sealing flip-top bottles with wax

I just started brewing a batch of mead (non-carbonated) and plan to bottle it in 1 L and 500 mL swing-top bottles. Is there any advantage or disadvantage to sealing the swing-tops by dipping them in ...
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1answer
125 views

Is head space really necessary when bottling still mead?

I think most of us here leave a head space that is the space left when we pull the wand out of the bottle. So, if we are dealing with still mead is the head space really necessary? Would this space + ...
4
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1answer
158 views

Sweetness level for a dry mead

According to BJCP guide, a dry mead is a mead with FG approximately 0.995-1.010, and semi-sweet mead is 1.010-1.025. I have a session/hydromel (with OG=1.050) mead finishing at 1.005. It is very ...
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4answers
376 views

Semi-Sweet, Medium ABV, Sparkling Mead - Is it possible?

I may asking to much for a homegamer but is it possible to make semi-sweet/sweet mead carbonated? I'm trying go for around 1.05 FG and 7%~10% ABV. This can be done easily fermenting dry then adding ...
4
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2answers
215 views

FG too low to read

I bought a hydrometer to level up a bit my game, It works great for Initial Gravity measures, it has a range from 0.997 to 1.100. My problem comes when it finishes the fermentation, I get a very VERY ...
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1answer
706 views

Mead Aging - Pasteurize or not?

I never aged mead before, I usually just let them finish the fermentation, back-sweet with honey, bottle and drink in a few days/weeks. I make my mead in glass bottles of 750ml, 1L and 1.5L (I don't ...
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1answer
602 views

Adding honey after initial fermentation

I have a few carboys with various mead concoctions. Unfortunately I didn't have enough starting sugar so I want to add some honey to restart and get my ABV above its current level of 4%. I don't have ...
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1answer
103 views

Floating fibres in Bochet mead

I made a Bochet style mead (burnt honey mead) and it's spent about a week bubbling away, but there's some strange fibrous floaties that I've never seen before, circulating around the must. They ...
3
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1answer
734 views

Clarifying mead made from raw honey?

I have a mead in secondary right now. It's been there for about three weeks. It spent two weeks in primary. I was given the impression from my source material (The Compleat Meadmaker by Ken Schramm) ...
3
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2answers
468 views

Is there anyway to overcome thef potassium sorbate in apple cider to make it ferment

I have 5 gallons of apple cider that I an trying to ferment with 10 lbs.of clover honey 3.5 lbs. brown sugar to make cyser.the OG is 1.172 PH 3.6 and I can't get to ferment!I found out there is ...
2
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1answer
490 views

Mead Post-Fermentation and Bottling

I currently have a batch of mead fermenting and I'm a bit confused about the bottling process for a still mead. I would like to know the steps/process for treating the mead before bottling. Should I ...
3
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1answer
615 views

Where to age mead, bottle or secondary fermenter?

What method is best to age honey wine? There is a similar question where someone suggests that bulk aging is faster. Has anyone experienced this? Edit: I found another similar question, one answer ...
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2answers
705 views

Mead turn moldy?

First mead attempt. Think it went moldy but looking for other opinions. Made it four weeks ago. Racked last week. Thinking about second racking. About 1/4" yeast sediment so far and little to no ...
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2answers
102 views

How long can mead store when not temperature controlled?

I was given 10 gallons of homebrewed mead in a carboy. It was made by my brother-in-law and his friend almost 10 years ago. His friend moved away and he's kept the mead in the carboy, in a box (so ...
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4answers
250 views

First brew: dry hopped mead, probably stuck. How to best proceed?

I'm on day 9 of my first attempt at home brewing (1 gallon batch), and based on my measurements on day 5 and today it appears to be stuck at 1.010 Original Gravity was 1.065 Kind of just went gung-...
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2answers
4k views

My mead tastes sour. Did I make honey wine or is it spoiled?

My mead tastes sour like dry white wine! I made a batch of mead this January, just under 10L. It was made from honey that had fermented a bit (I got it cheap), but I boiled it with the water, so that ...
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2answers
150 views

Degassing and it's effects on yeast

I'm wondering if degassing and removing the suspended CO2 (a part of, and a percentage of the wine) changes the totals for ABV% as it applies to yeast tolerance. It seems that by degassing you would ...
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3answers
2k views

Sulfur Smell from Fermentor

======================== 20 lbs. Forest Honey 12 lbs. Blueberries water to 6 gallons 5 grams of D-47 4 tsp. Fermaid K + DAP ======================== After the initial vigorous fermentation, I ...