Questions tagged [mead]

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

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1answer
28 views

Bentonite AND Sparkolloid [duplicate]

I know from previous questions that you can use both Bentonite followed by Sparkolloid in the same mead. Am I correct in thinking the best process would be add bentonite, give a week, RACK OFF THE ...
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1answer
66 views

Can you use bentonite before fermentation? Conflicting sources

Can you use bentonite before fermentation, or must it be used after fermentation? This source says you can use it before pitching yeast. https://winemakersacademy.com/bentonite-clarify-wine/ Some kit ...
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1answer
68 views

I forgot to take my first Gravity reading

I am making my first batch of mead ima first time brewer and I forgot to take my first gravity reading what should I do?
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21 views

Caramel Coffee Mead

I'm looking into brewing a mead in the near future. I have exactly 0 experience brewing anything. I'm going to buy a store-bought brewing kit in the next few weeks if everything lines up. I'm ...
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1answer
106 views

How to calculate ABV% with step feeding

I would like to make a high ABV mead, and plan to divide the honey into 3 or 4 increments for the yeast. This has to be done so that the yeast are not under stress from osmotic pressure. However, I ...
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3answers
47 views

How to approximate when half the sugar has been fermented

The EC-1118 datasheet suggests a procedure wherein you pitch the full amount of yeast in 10% of the total volume of your liquid, and let it ferment until approximately half the sugar is used up, and ...
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1answer
338 views

Cold Crashing Mead. Need help with details

How long should I cold crash a mead for? Is it possible to get haze in the mead from being cold crashed too long? The yeast is 71B, and it is one gallon. I had to take the airlock off to put it in ...
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2answers
120 views

Fruit flies in airlock led to contamination

I have some mead and cider going, and left for a month. When I returned there was a layer of white mold that ive heard referred to as air mold. I think it is because fruit flies got in the airlock and ...
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1answer
52 views

Bottling Advice

I am bottling my first wine soon. However, I am not sure if I should invest in a winged corker, or a floor corker. What are the pros and cons of each, and which should I invest in?
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1answer
53 views

Will this work?

If I make 1.25 gallons of mead with Lalvin 71B, and put half in one gallon carboy for secondary and half in another gallon carboy. To fill the carboy I will use fruit juice or fresh fruit, possibly ...
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2answers
233 views

Will this spoil?

Mead in secondary, looks to be going well. However, the lighting isn't totally dark. Also, there is a single dog hair in the carboy, but not touching the mead. There seems to be very little oxygen, ...
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2answers
62 views

Removing carbonation in mead

I'm making my first batch of mead, and just racked it over for the first time about 2 weeks ago. It's clearing just fine, but it's pretty carbonated. I'm not sure what to do about the carbonation. ...
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1answer
55 views

Very fine wax in Mead

Was given a 1/2 bucket of crystalized honey and so made Mead. Used Champagne yeast, Original Gravity 1.092, Final Gravity 0.996. My sort of problem is : there seems to be a 'sediment'. AT THE TOP! ...
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178 views

How will I calculate ABV if I had to add honey in the middle of a stuck fermentation?

I created a lemon/ginger/carrot mead and started with SG 1.120. I used a mead calculator (https://gotmead.com/blog/the-mead-calculator/) to factor in the sugars in the carrot. However, the ...
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2answers
70 views

Balloon-airlock filling up fast

So I’m making some very simple mead (it’s my first time) and I use a balloon on top of my “container” to make sure it doesn’t blow up. But the balloon has already been blown up quite significantly in ...
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111 views

How can I make maple bacon mead?

I never made a beverage with meat in it so I'm a little scared. I think I can bake the bacon to make it crispy, then crumble it into the mead. Will it be safe to sit for a month of fermenting? Is that ...
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2answers
135 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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1answer
76 views

Batch Management - How do you manage your batches for container volume?

So what do you feel is the best way to manage batch sizes? Personally make oversize batches and try to fit it in the largest carboy I have. For subsequent rackings, I will size the carboy down a size ...
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3answers
706 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
77 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 ...
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3answers
245 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 ...
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1answer
78 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 ...
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1answer
314 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
2k 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?
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1answer
437 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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221 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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67 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
150 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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81 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
139 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'...
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1answer
578 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 ...
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1answer
160 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
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1answer
467 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 ...
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1answer
86 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
161 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
91 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
83 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
166 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 ...
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2answers
790 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
430 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
87 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 ...
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1answer
474 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
354 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
204 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
1k 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
143 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
1k 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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164 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
361 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
997 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 ...