Stack Exchange Network

Stack Exchange network consists of 174 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Questions tagged [mead]

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

0
votes
1answer
27 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 ...
4
votes
1answer
51 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
votes
2answers
72 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 ...
2
votes
3answers
76 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 ...
2
votes
2answers
46 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 ...
4
votes
1answer
112 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 ...
1
vote
1answer
150 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 ...
1
vote
1answer
70 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 ...
6
votes
1answer
142 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 ...
5
votes
3answers
58 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 ...
1
vote
1answer
197 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 ...
4
votes
1answer
75 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 ...
2
votes
1answer
145 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 ...
2
votes
2answers
466 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 ...
3
votes
1answer
96 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 + ...
5
votes
1answer
120 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 ...
6
votes
4answers
259 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 ...
5
votes
2answers
157 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 ...
1
vote
1answer
264 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 ...
1
vote
1answer
459 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 ...
1
vote
1answer
74 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 ...
4
votes
1answer
460 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
votes
2answers
233 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 ...
3
votes
1answer
314 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
votes
1answer
510 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 ...
0
votes
2answers
330 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 ...
1
vote
2answers
88 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 ...
2
votes
4answers
199 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-...
2
votes
2answers
2k 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 ...
2
votes
2answers
92 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 ...
2
votes
3answers
1k 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 ...
1
vote
1answer
628 views

Sour, almost bitter mead

I made my first batch of mead a few years ago, and it tasted like nail-polish remover when I first tasted it. I put it away and forgot about it, then pulled it out about 6 months later when looking ...
4
votes
2answers
437 views

Will accidentally shaking the mead lower the alcohol percentage?

I shook the mead during fermentation and I'm concerned that i may have hurt the yeast, causing it to produce less alcohol. Could this happen, or am i over thinking it?
1
vote
2answers
71 views

Pomagranate mead color

I've been fermenting my pomagranate mead for about 2 weeks now and I'm planning on racking it in a week. My question is why does my mead have a brown red color? Is this a normal colour for pomagranate ...
1
vote
3answers
325 views

Mead keeps separating… HELP!

I just created a pomagranate mead and now it is separating it's self... Ingredients: 49 oz pomagranate Puree 6 lbs Clover Honey 2 tsp Acid Blend 3 tsp Yeast Nutrient 1 tsp Pectic Enzyme 1 tsp Grape ...
1
vote
1answer
2k views

How many volumes CO2 will push out a champagne cork?

I'm bottling a mead to pass out around Christmas time. I know mead isn't traditionally carbonated, but I want that satisfying cork pop and super effervescence. I have a floor champagne corker and an ...
1
vote
2answers
109 views

Off smell in my mead

I recently started brewing mead and during my first racking I noticed a chemically smell that had a alcohol vinyl smell. I can't figure out if my mead has turned or not. I did another racking today ...
2
votes
1answer
95 views

What would cause bottle-carbonation to fail?

I made a Hydromel (beer-strength mead) around 5% using champagne yeast. After fermentation I split it into a few small batches... some I added ginger, some I added orange zest, some remained un-...
1
vote
1answer
2k views

Should I use Fermaid-O or Fermaid-K while fermenting mead?

I've been making a mead for last two years, and a huge supporter of staggered nutrients additions to mead where you use Go-Ferm to rehydrate the yeast, adjust pH level with potassium carbonate, and ...
2
votes
1answer
632 views

Fermenting mead: low vs high temperature

I'm planning to make a batch of dry show mead (white wine experience). I have Lalvin 71B-1122 Narbonne yeast, and fermentation temperature range for it is from 59-89° F (15-30°C). Lets say how ...
1
vote
1answer
34 views

Freshly Pitched Yeast at top of Must

I'm making some homemade mead and I just pitched my yeast. My must has quite the gradient to it. The top is a light brown where the yeast is then it fades to golden toward the bottom. Should I attempt ...
0
votes
2answers
1k views

What type of yeast to use for a low ABV mead?

I'm looking to experiment making a low-alcohol mead (i.e. under 8% ABV). In terms of buying a sachet of yeast I can see standard beer/cider/wine variants and obviously for brewing there are loads of ...
2
votes
1answer
79 views

How to make a mead beer/ale

Mead (in the UK at least) seems to generally be made as a wine, typically flat around 12% ABV. I'm interested in making more of a beer/ale type drink... carbonated, around 5% ABV, by fermenting honey ...
0
votes
2answers
150 views

Will this recipe make drinkable mead?

I want to make mead, but lack any real equipment/skill. I have done "wine" and "mead" before, but only at the "hooch" level of quality and control. All I have access to is a siphon tube and ~2L ...
1
vote
1answer
712 views

How often can I rack?

Okay, so I made a really sweet mead with 18 lbs clover honey, so it's pretty dark. Do you have to rack more often to try to clear meads with more honey? And also, how often can I rack, and how many ...
1
vote
1answer
111 views

Must won't ferment, too sour?

I prepared a must for a mead last weekend (recipe below) and after a whole week there has been no fermentation activity. I took a pH reading and it came in at 4.4 - is it likely that the must is ...
1
vote
1answer
2k views

Should I back-sweetening a very dry mead?

So, I made a batch (4.5 gallons) of show mead using 10lbs of locust honey. Starting gravity was 1.091 I used dry white wine yeast and fermentation went relevantly quick (with some help of potassium ...
1
vote
2answers
62 views

Going from Mead to Beer

I have a little bit of experience in making mead, I have a batch to be bottled in a few days. Now, I wanted to try to make beer next, where should I start? What are the major differences between ...
2
votes
2answers
1k views

Mead Stuck Fermentation

So, I made a 5 gallon batch of mead on 10Apr2015. I used 17 lbs of pasteurized clover honey and 4 gallon of spring water (no-boil method). OG = 1.130. I used D47 Lalvin yeast (3 packs) with 1/4 tsps ...
1
vote
1answer
155 views

Creating a tincture extract question

Good afternoon, guys. I never done tincturing before, and actually just saw a recipe for Capsicumel (jalapeno mead or methodology). The recipe states adding 2 peppers into the primary when the ABV ...