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I mead some advice.
  • C_BC_B
    Posts: 77,630
    So... I just got 5 gallons of honey for Christmas. I'm planning to do @frydogbrews simple mead with the K1-V1116 yeast for a batch or two. I need some opinions here....
    What yeast to use other than K1-V1116 ? I should have (4) 5 gallon batches.
    Well water that we soften? Still a bit minerally. Or "mountain spring" bottled water?
    Other thoughts?
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 103,762
    C_B said:

    So... I just got 5 gallons of honey for Christmas. I'm planning to do @frydogbrews simple mead with the K1-V1116 yeast for a batch or two. I need some opinions here....
    What yeast to use other than K1-V1116 ? I should have (4) 5 gallon batches.
    Well water that we soften? Still a bit minerally. Or "mountain spring" bottled water?
    Other thoughts?



    i have no idea. i've never made mead and i've never tasted your well water.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • JerryJerry
    Posts: 75,502
    icv d47 is quite good in my opinion.
    "Again?"
    CurlyFat's 60,000th post
  • C_BC_B
    Posts: 77,630

    icv d47 is quite good in my opinion.



    Sweet? Dry? Aroma? Grapey?
    "On it. I hate software." ~Cpt Snarklepants
  • JerryJerry
    Posts: 75,502
    C_B said:

    icv d47 is quite good in my opinion.



    Sweet? Dry? Aroma? Grapey?


    Dry, but not crazy dry. Good aroma, but I think that's very dependent on what honey you start with.
    "Again?"
    CurlyFat's 60,000th post
  • C_BC_B
    Posts: 77,630

    C_B said:

    icv d47 is quite good in my opinion.



    Sweet? Dry? Aroma? Grapey?


    Dry, but not crazy dry. Good aroma, but I think that's very dependent on what honey you start with.

    I believe this is a light amber blend, not ultra light amber. Wildflower.
    "On it. I hate software." ~Cpt Snarklepants
  • JerryJerry
    Posts: 75,502
    C_B said:

    C_B said:

    icv d47 is quite good in my opinion.



    Sweet? Dry? Aroma? Grapey?


    Dry, but not crazy dry. Good aroma, but I think that's very dependent on what honey you start with.

    I believe this is a light amber blend, not ultra light amber. Wildflower.


    I used some commodity grade organic wildflower I got for free. I don't know much about mead. I just used the d47 stuff because fry told me to and it worked out good.
    "Again?"
    CurlyFat's 60,000th post
  • frydogbrewsfrydogbrews
    Posts: 44,679
    D 47 works good. The yeast won't necessarily determine the dryness....how much you push the yeast will. So, essentially, if you don't want it crazy dry, try to let the yeast peter out.
    Generally, mead that isn't dry is backsweetened.
    try using S-05, that produces fun results sometimes.
    The "grapey" flavors and stuff come from the honey. Generally, the darker the honey, the more flavors you get, but they aren't all good flavors, so you role the dice.
    softened water is fine to use, but grab some distilled at the store for one batch just so you can learn the difference.

  • C_BC_B
    Posts: 77,630
    I have one packet of K1V, a couple packets of Cotes de Blanc and a packet of champaign yeast. And some nutrients. @frydogbrews can I make mead today? Your easy mead recipe calls for two packs. I forgot about that....
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 77,630
    I like cotes de blanc in Graff. Not sure what that means for mead....
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 46,885
    make a small batch and keep feeding it as it ferments.
    "Oh, you were serious? I was drunk."-C_B
  • C_BC_B
    Posts: 77,630

    make a small batch and keep feeding it as it ferments.



    I like that idea. Maybe 3 gallons total? Half the normal honey. Pitch the one pack of yeast and some nutrients. As it ferments add more honey and water till I get to 5 gallons?
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 46,885
    C_B said:

    make a small batch and keep feeding it as it ferments.



    I like that idea. Maybe 3 gallons total? Half the normal honey. Pitch the one pack of yeast and some nutrients. As it ferments add more honey and water till I get to 5 gallons?


    yep. that's how i do 5 gallons of cider in a 5 gallon bucket. keeps the krausen from causing a mess.
    "Oh, you were serious? I was drunk."-C_B
  • C_BC_B
    Posts: 77,630
    2.5 gallons of water
    8lbs of honey
    2tsp nutrients
    1 packet of Lavin K1V
    OG of 21.6 brix

    I'll step feed it over the next week to get the whole mess up to 5.25 gallons.
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 103,762
    nice
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 77,630
    Air temp around the bucket is 64, bucket temp is 66.
    "On it. I hate software." ~Cpt Snarklepants
  • frydogbrewsfrydogbrews
    Posts: 44,679
    I would have just pitched the K1V and let it ride. If it craps out, hit it with the champagne to finish the job. With the bulk of the ferment done, the bad flavors from the champagne won't be noticable.
  • C_BC_B
    Posts: 77,630
    I added 7.5 lbs of honey and topped up to 5.5 gallons or so.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 77,630
    And the thermo strip says 66. That's probably about right?
    "On it. I hate software." ~Cpt Snarklepants
  • JerryJerry
    Posts: 75,502
    C_B said:

    And the thermo strip says 66. That's probably about right?



    I don't know, look at they pack the yeast came in.
    "Again?"
    CurlyFat's 60,000th post
  • C_BC_B
    Posts: 77,630

    C_B said:

    And the thermo strip says 66. That's probably about right?



    I don't know, look at they pack the yeast came in.

    It says 50* - 95*.
    "On it. I hate software." ~Cpt Snarklepants
  • JerryJerry
    Posts: 75,502
    C_B said:

    C_B said:

    And the thermo strip says 66. That's probably about right?



    I don't know, look at they pack the yeast came in.

    It says 50* - 95*.


    Is 66 in between those numbers?
    "Again?"
    CurlyFat's 60,000th post
  • C_BC_B
    Posts: 77,630

    C_B said:

    C_B said:

    And the thermo strip says 66. That's probably about right?



    I don't know, look at they pack the yeast came in.

    It says 50* - 95*.


    Is 66 in between those numbers?


    So 90 is a perfectly acceptable fermentation temp?
    "On it. I hate software." ~Cpt Snarklepants
  • JerryJerry
    Posts: 75,502
    C_B said:

    C_B said:

    C_B said:

    And the thermo strip says 66. That's probably about right?



    I don't know, look at they pack the yeast came in.

    It says 50* - 95*.


    Is 66 in between those numbers?


    So 90 is a perfectly acceptable fermentation temp?


    Yes.
    "Again?"
    CurlyFat's 60,000th post
  • ThymThym
    Posts: 103,762

    C_B said:

    C_B said:

    C_B said:

    And the thermo strip says 66. That's probably about right?



    I don't know, look at they pack the yeast came in.

    It says 50* - 95*.


    Is 66 in between those numbers?


    So 90 is a perfectly acceptable fermentation temp?


    Yes.


    The flavors from any yeast will vary with fermentation temp... I usually like to shoot for the lower end of the recommended range.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • JerryJerry
    Posts: 75,502
    Lakewood said:

    C_B said:

    C_B said:

    C_B said:

    And the thermo strip says 66. That's probably about right?



    I don't know, look at they pack the yeast came in.

    It says 50* - 95*.


    Is 66 in between those numbers?


    So 90 is a perfectly acceptable fermentation temp?


    Yes.


    The flavors from any yeast will vary with fermentation temp... I usually like to shoot for the lower end of the recommended range.


    That is better advice. Warmer will give more esters which could be good or bad with mead. You're new to it so keep it on the cool side.
    "Again?"
    CurlyFat's 60,000th post