Difference between revisions of "Talk:Infamous Bathtub Mead"
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Huh. Despite pitching a full packet of yeast, my mead hasn't bubbled over in the meadsplosion you seem to get regularly. What temperature is the room where you're leaving the mead? That's the only thing I can think of that might be making the difference. My mead is currently sitting around 60F, and fermented very nicely, and quite vigorously, but didn't bomb out of the fermentation lock. Since my next batch will be around 9lbs of honey for a 3 gallon batch, I guess we'll see if the sugar content makes the difference. -[[User:Morrigu|Morrigu]] 14:19, 22 February 2010 (EST) | Huh. Despite pitching a full packet of yeast, my mead hasn't bubbled over in the meadsplosion you seem to get regularly. What temperature is the room where you're leaving the mead? That's the only thing I can think of that might be making the difference. My mead is currently sitting around 60F, and fermented very nicely, and quite vigorously, but didn't bomb out of the fermentation lock. Since my next batch will be around 9lbs of honey for a 3 gallon batch, I guess we'll see if the sugar content makes the difference. -[[User:Morrigu|Morrigu]] 14:19, 22 February 2010 (EST) | ||
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| + | Even better, I only used half a packet of yeast and got the mead-splosion (1 full packet is for a 6 gallon batch). Here's what I probably do slightly differently than you: after making the must, I leave it on the stove to cool for 2 hours (at which time it's still quite warm). I don't do the ice-bath thing. I have a carboy with the amount of water I plan to use to top off the mead already sitting in it, and I dump in the proofed yeast. Then I pour in the still-hot must, and the temperature evens out to a really nice warm body temperature which really gets the yeast going. I got my setup going at 8pm and the next morning I usually have a mead-splosion and a nice robust yeast colony going. Another factor is what you leave in your carboy: I find that when my carboy is full of spices and other crap, it's extra food for the yeast. If you do a straight-up mead with no flavoring, you are much more likely to not have the mead splosion. --[[User:Ubernerd|Ubernerd]] 11:10, 23 February 2010 (EST) | ||
Revision as of 12:10, 23 February 2010
I'll bet if you got some of Neil Gaiman's honey, the mead would taste of the most delicious dreams and starlight kisses. --Caryatid 12:15, 19 January 2010 (EST)
Huh. Despite pitching a full packet of yeast, my mead hasn't bubbled over in the meadsplosion you seem to get regularly. What temperature is the room where you're leaving the mead? That's the only thing I can think of that might be making the difference. My mead is currently sitting around 60F, and fermented very nicely, and quite vigorously, but didn't bomb out of the fermentation lock. Since my next batch will be around 9lbs of honey for a 3 gallon batch, I guess we'll see if the sugar content makes the difference. -Morrigu 14:19, 22 February 2010 (EST)
Even better, I only used half a packet of yeast and got the mead-splosion (1 full packet is for a 6 gallon batch). Here's what I probably do slightly differently than you: after making the must, I leave it on the stove to cool for 2 hours (at which time it's still quite warm). I don't do the ice-bath thing. I have a carboy with the amount of water I plan to use to top off the mead already sitting in it, and I dump in the proofed yeast. Then I pour in the still-hot must, and the temperature evens out to a really nice warm body temperature which really gets the yeast going. I got my setup going at 8pm and the next morning I usually have a mead-splosion and a nice robust yeast colony going. Another factor is what you leave in your carboy: I find that when my carboy is full of spices and other crap, it's extra food for the yeast. If you do a straight-up mead with no flavoring, you are much more likely to not have the mead splosion. --Ubernerd 11:10, 23 February 2010 (EST)
