I mead some advice.
  • C_BC_B
    Posts: 88,418
    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: 121,568
    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
  • JayrizzleJayrizzle
    Posts: 90,044
    icv d47 is quite good in my opinion.
    "I don't have TP, but I do have ammo."
    -Some guy in Ohio
  • C_BC_B
    Posts: 88,418
    Dr_Jerryrigger said:

    icv d47 is quite good in my opinion.



    Sweet? Dry? Aroma? Grapey?
    "On it. I hate software." ~Cpt Snarklepants
  • JayrizzleJayrizzle
    Posts: 90,044
    C_B said:

    Dr_Jerryrigger 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 don't have TP, but I do have ammo."
    -Some guy in Ohio
  • C_BC_B
    Posts: 88,418
    Dr_Jerryrigger said:

    C_B said:

    Dr_Jerryrigger 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
  • JayrizzleJayrizzle
    Posts: 90,044
    C_B said:

    Dr_Jerryrigger said:

    C_B said:

    Dr_Jerryrigger 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.
    "I don't have TP, but I do have ammo."
    -Some guy in Ohio
  • 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: 88,418
    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: 88,418
    I like cotes de blanc in Graff. Not sure what that means for mead....
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 49,654
    make a small batch and keep feeding it as it ferments.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • C_BC_B
    Posts: 88,418
    FromZwolle 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?
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 49,654
    C_B said:

    FromZwolle 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.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • C_BC_B
    Posts: 88,418
    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: 121,568
    nice
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 88,418
    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: 88,418
    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: 88,418
    And the thermo strip says 66. That's probably about right?
    "On it. I hate software." ~Cpt Snarklepants
  • JayrizzleJayrizzle
    Posts: 90,044
    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.
    "I don't have TP, but I do have ammo."
    -Some guy in Ohio
  • C_BC_B
    Posts: 88,418
    Dr_Jerryrigger 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*.
    "On it. I hate software." ~Cpt Snarklepants
  • JayrizzleJayrizzle
    Posts: 90,044
    C_B said:

    Dr_Jerryrigger 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?
    "I don't have TP, but I do have ammo."
    -Some guy in Ohio
  • C_BC_B
    Posts: 88,418
    Dr_Jerryrigger said:

    C_B said:

    Dr_Jerryrigger 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
  • JayrizzleJayrizzle
    Posts: 90,044
    C_B said:

    Dr_Jerryrigger said:

    C_B said:

    Dr_Jerryrigger 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.
    "I don't have TP, but I do have ammo."
    -Some guy in Ohio
  • ThymThym
    Posts: 121,568
    Dr_Jerryrigger said:

    C_B said:

    Dr_Jerryrigger said:

    C_B said:

    Dr_Jerryrigger 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
  • JayrizzleJayrizzle
    Posts: 90,044
    Lakewood said:

    Dr_Jerryrigger said:

    C_B said:

    Dr_Jerryrigger said:

    C_B said:

    Dr_Jerryrigger 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.
    "I don't have TP, but I do have ammo."
    -Some guy in Ohio
  • frydogbrewsfrydogbrews
    Posts: 44,679
    C_B said:

    Dr_Jerryrigger said:

    C_B said:

    Dr_Jerryrigger 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?


    Sure....if all you want is "fermentation". it won't taste good at that temp, but it will ferment. 66 is just fine, though.
  • C_BC_B
    Posts: 88,418
    frydogbrews said:

    C_B said:

    Dr_Jerryrigger said:

    C_B said:

    Dr_Jerryrigger 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?


    Sure....if all you want is "fermentation". it won't taste good at that temp, but it will ferment. 66 is just fine, though.


    Perfect. It's happily bubbling now.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 88,418
    Basement got down to 45 last night. Mead was down to 52. Stupid drafty basement. I brought it up, warmed it up and rousted the yeast several times. Hope it's ok.
    "On it. I hate software." ~Cpt Snarklepants
  • frydogbrewsfrydogbrews
    Posts: 44,679
    Wine yeast is much tougher, and much better with cold temperatures, than beer yeast.
  • C_BC_B
    Posts: 88,418
    frydogbrews said:

    Wine yeast is much tougher, and much better with cold temperatures, than beer yeast.



    Good. It's sitting on 64 and chugging along. I should have set up a water bath with the aquarium heater in the basement. But I did not.
    "On it. I hate software." ~Cpt Snarklepants
  • frydogbrewsfrydogbrews
    Posts: 44,679
    i have fermented apple juice with that yeast in ambient temps of 50 degrees without any problem. It took twice as long, but worked great.
  • C_BC_B
    Posts: 88,418
    frydogbrews said:

    i have fermented apple juice with that yeast in ambient temps of 50 degrees without any problem. It took twice as long, but worked great.


    I am more concerned about the temp swing. If I can keep 'er steady it'll be fine.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 88,418
    But that gives me some comfort. So I'm still new to this whole thing... Am I supposed to degass this at some point? I pretty much plan to leave it alone for a month or so then rack to a carboy and forget it till spring. Anything else I should be doing there?
    "On it. I hate software." ~Cpt Snarklepants
  • frydogbrewsfrydogbrews
    Posts: 44,679
    C_B said:

    But that gives me some comfort. So I'm still new to this whole thing... Am I supposed to degass this at some point? I pretty much plan to leave it alone for a month or so then rack to a carboy and forget it till spring. Anything else I should be doing there?



    Degas when you rack to the carboy.
  • C_BC_B
    Posts: 88,418
    frydogbrews said:

    C_B said:

    But that gives me some comfort. So I'm still new to this whole thing... Am I supposed to degass this at some point? I pretty much plan to leave it alone for a month or so then rack to a carboy and forget it till spring. Anything else I should be doing there?



    Degas when you rack to the carboy.

    And that process is rack then gently stir/swirl?
    "On it. I hate software." ~Cpt Snarklepants
  • frydogbrewsfrydogbrews
    Posts: 44,679
    C_B said:

    frydogbrews said:

    C_B said:

    But that gives me some comfort. So I'm still new to this whole thing... Am I supposed to degass this at some point? I pretty much plan to leave it alone for a month or so then rack to a carboy and forget it till spring. Anything else I should be doing there?



    Degas when you rack to the carboy.

    And that process is rack then gently stir/swirl?


    yup. Hit it with a little sulfur then too in order to prevent oxidation.
    The only real downside to a colder fermentation is that it will retain more CO2 than a warmer one. Just a gentle stir releases it. You will see and hear it coming out. I have one of those 15 dollar units that fits in my drill and also fits inside the neck of a carboy and reaches to the bottom. Works great.
  • C_BC_B
    Posts: 88,418
    I think I have Campden tabs. That works, right? One tab per five gallons? I'll have to check the concentration though...
    "On it. I hate software." ~Cpt Snarklepants
  • frydogbrewsfrydogbrews
    Posts: 44,679
    check the ppm on the tabs. They are probably the full strength variety if you got them from midwest or anywhere else.
    you initially use 5 tabs per 5 gallon batch. If you haven't sulfited at all yet, use that amount. Crush them up into a fine powder and put in when you degas.
    (don't inhale any of the powder. i put them in a freezer bag and whack with a rolling pin to keep dust down).
  • ThymThym
    Posts: 121,568
    frydogbrews said:

    don't inhale any of the powder.



    Or else, what?
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 53,828
    Lakewood said:

    frydogbrews said:

    don't inhale any of the powder.



    Or else, what?


    Madness and death
    Never attribute to malice, that which can adequately be explained by stupidity.
  • frydogbrewsfrydogbrews
    Posts: 44,679
    ceannt said:

    Lakewood said:

    frydogbrews said:

    don't inhale any of the powder.



    Or else, what?


    Madness and death


    pretty much. Or a really really bad asthma attack, even if you don't actually have asthma.

    At the least, it would make breathing difficult for a while, which is never good.
  • C_BC_B
    Posts: 88,418
    Alright! I stopped at the LHBS today and picked up some more yeast. D47 and K1V or whatever it is.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 88,418
    I think I'll start another batch tomorrow maybe. Same yeast, but use softened well water instead of RO. Otherwise the same.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 88,418
    Still happily clicking along.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 88,418
    Are these the regular strength ones?
    IMAG1091.jpg
    1440 x 2560 - 474K
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 121,568
    C_B said:

    Are these the regular strength ones?



    I think Fry has a thread where he lists the mg for the campden tabs
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 88,418
    Lakewood said:

    C_B said:

    Are these the regular strength ones?



    I think Fry has a thread where he lists the mg for the campden tabs

    Good call.
    http://homebrewforums.net/discussion/138#Item_1


    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 88,418
    It's down to 0.997, Ima rack and add some Campden. 5 crushed up tabs for the 5 gallons.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 88,418
    Racked. Added Campden. Swirled an' stuff. Put extra in a mason jar? Yep.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 88,418
    Tastes like booze. So that's cool.
    "On it. I hate software." ~Cpt Snarklepants
  • frydogbrewsfrydogbrews
    Posts: 44,679
    C_B said:

    Tastes like booze. So that's cool.



    something was done right!
  • C_BC_B
    Posts: 88,418
    Batch 2

    15lbs of honey
    Water topped up to just over 5 gallons (this time I used tap water which is softened well water)
    Two packets of K1-V
    1 tsp yeast nutrient
    29.2 Brix
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 88,418
    Also, I tasted a sample of the first batch that I put in a mason jar (it was more than I could fit in the carboy). Not bad. Not bad.
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 121,568
    C_B said:

    Also, I tasted a sample of the first batch that I put in a mason jar (it was more than I could fit in the carboy). Not bad. Not bad.


    Yay!
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 88,418
    Bottled. Tasted ok. I put the last bottle tjatos only half full in the fridge. I'll taste tomorrow evening.
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 49,654
    tjatos
    The pinnacle of lame and awesome in one singular moment. -Lake
  • C_BC_B
    Posts: 88,418
    FromZwolle said:

    tjatos



    Drunk thumbs for "that is".
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 49,654
    C_B said:

    FromZwolle said:

    tjatos



    Drunk thumbs for "that is".


    aww, sad face. i thought it was short for cat tacos.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • C_BC_B
    Posts: 88,418
    Yeah I mean, it tastes boozy. The aroma is a touch honey and a little... syrupy? Not really much of an aroma. Sweetish taste. Really not much overall flavor. Relatively smooth. My wife recoiled and said it was bitter, I'm not getting that.
    "On it. I hate software." ~Cpt Snarklepants
  • CurlyFatCurlyFat
    Posts: 71,622
    C_B said:

    Yeah I mean, it tastes boozy. The aroma is a touch honey and a little... syrupy? Not really much of an aroma. Sweetish taste. Really not much overall flavor. Relatively smooth. My wife recoiled and said it was bitter, I'm not getting that.



    She probably has a good pallet.


    I took a short one a couple hours ago. It was nice. --
    C_B

  • C_BC_B
    Posts: 88,418
    DrCurly said:

    C_B said:

    Yeah I mean, it tastes boozy. The aroma is a touch honey and a little... syrupy? Not really much of an aroma. Sweetish taste. Really not much overall flavor. Relatively smooth. My wife recoiled and said it was bitter, I'm not getting that.



    She probably has a good pallet.


    I don't know what a wooden shipping apparatus for large items has to do with my wife's ability to taste mead.
    "On it. I hate software." ~Cpt Snarklepants
  • JayrizzleJayrizzle
    Posts: 90,044
    FromZwolle said:

    C_B said:

    FromZwolle said:

    tjatos



    Drunk thumbs for "that is".


    aww, sad face. i thought it was short for cat tacos.


    Taco cat
    "I don't have TP, but I do have ammo."
    -Some guy in Ohio
  • FuzzyFuzzy
    Posts: 49,654
    Dr_Jerryrigger said:

    FromZwolle said:

    C_B said:

    FromZwolle said:

    tjatos



    Drunk thumbs for "that is".


    aww, sad face. i thought it was short for cat tacos.


    Taco cat


    that's an entirely different thing
    The pinnacle of lame and awesome in one singular moment. -Lake
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