Mead Batch 1 - Revision history

Morrigu at 01:49, 24 June 2010

2010-06-24T01:49:57Z

← Older revision		Revision as of 01:49, 24 June 2010
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	Racked again, added some sparkolloid (3 tsp in 1 cup water, boil 30 minutes) to clarify. Will bottle in about a week. It was awfully close anyway, and tasting much better than the last time. -[[User:Morrigu\|Morrigu]] 18:39, 16 June 2010 (EST)		Racked again, added some sparkolloid (3 tsp in 1 cup water, boil 30 minutes) to clarify. Will bottle in about a week. It was awfully close anyway, and tasting much better than the last time. -[[User:Morrigu\|Morrigu]] 18:39, 16 June 2010 (EST)

			Bottled. It's very warm, a bit sharp, and has a cinnamon bite to it. All in all, it's ok, but I'm hoping it'll mellow with some age. -[[User:Morrigu\|Morrigu]] 20:49, 23 June 2010 (EST)

Morrigu at 23:39, 16 June 2010

2010-06-16T23:39:46Z

← Older revision		Revision as of 23:39, 16 June 2010
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	Racked it again. Still smells like yeasty orangina, but it's clarifying again. It got pretty cloudy after I fed it. Probably just let it sit, possibly rack one more time, and then bottle. My guess is bottling in ~1 month. -[[User:Morrigu\|Morrigu]] 09:43, 21 March 2010 (EST)		Racked it again. Still smells like yeasty orangina, but it's clarifying again. It got pretty cloudy after I fed it. Probably just let it sit, possibly rack one more time, and then bottle. My guess is bottling in ~1 month. -[[User:Morrigu\|Morrigu]] 09:43, 21 March 2010 (EST)

			Racked again, added some sparkolloid (3 tsp in 1 cup water, boil 30 minutes) to clarify. Will bottle in about a week. It was awfully close anyway, and tasting much better than the last time. -[[User:Morrigu\|Morrigu]] 18:39, 16 June 2010 (EST)

Morrigu at 14:43, 21 March 2010

2010-03-21T14:43:45Z

← Older revision		Revision as of 14:43, 21 March 2010
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	It's not mead, it's paint thinner. Needs some more time anyway, so I fed it with a mixture of more tea and honey, and racked again. -[[User:Morrigu\|Morrigu]] 13:49, 6 March 2010 (EST)		It's not mead, it's paint thinner. Needs some more time anyway, so I fed it with a mixture of more tea and honey, and racked again. -[[User:Morrigu\|Morrigu]] 13:49, 6 March 2010 (EST)

			Racked it again. Still smells like yeasty orangina, but it's clarifying again. It got pretty cloudy after I fed it. Probably just let it sit, possibly rack one more time, and then bottle. My guess is bottling in ~1 month. -[[User:Morrigu\|Morrigu]] 09:43, 21 March 2010 (EST)

Morrigu: updated quantity of honey

2010-03-07T01:55:56Z

updated quantity of honey

← Older revision		Revision as of 01:55, 7 March 2010
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	I want to try to make a drier, spiced mead, which is technically a metheglin. Since this will be my first attempt, it's going to be a pretty big mish-mash of recipes:		I want to try to make a drier, spiced mead, which is technically a metheglin. Since this will be my first attempt, it's going to be a pretty big mish-mash of recipes:

	* 7.5 lbs. clover honey		* 8.5 lbs. clover honey
	* 2 cups Yogi masala chai		* 2 cups Yogi masala chai
	* 1 packet Lalvin D 47 yeast		* 1 packet Lalvin D 47 yeast

Morrigu at 18:49, 6 March 2010

2010-03-06T18:49:54Z

← Older revision		Revision as of 18:49, 6 March 2010
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	Given that I can currently see the bricks behind the carboy, I'm going to skip the clarifier. Could be a mistake, but I think it's the right call. -[[User:Morrigu\|Morrigu]] 21:51, 25 February 2010 (EST)		Given that I can currently see the bricks behind the carboy, I'm going to skip the clarifier. Could be a mistake, but I think it's the right call. -[[User:Morrigu\|Morrigu]] 21:51, 25 February 2010 (EST)

			It's not mead, it's paint thinner. Needs some more time anyway, so I fed it with a mixture of more tea and honey, and racked again. -[[User:Morrigu\|Morrigu]] 13:49, 6 March 2010 (EST)

Morrigu at 02:51, 26 February 2010

2010-02-26T02:51:08Z

← Older revision		Revision as of 02:51, 26 February 2010
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	* 3 tsp Fermax yeast nutrient		* 3 tsp Fermax yeast nutrient
	* 1.5 tsp LD Carlson yeast energizer		* 1.5 tsp LD Carlson yeast energizer
	* sparkoloid

	I'm going to start with a 3 gallon batch. Sounds like it'll probably be 3-6 months from start to "drinkable" and will get better with age.		I'm going to start with a 3 gallon batch. Sounds like it'll probably be 3-6 months from start to "drinkable" and will get better with age.
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	Two days after racking it's already getting pretty clear. I'm starting to wonder if I'll even need a clarifier. -[[User:Morrigu\|Morrigu]] 22:07, 22 February 2010 (EST)		Two days after racking it's already getting pretty clear. I'm starting to wonder if I'll even need a clarifier. -[[User:Morrigu\|Morrigu]] 22:07, 22 February 2010 (EST)

			Given that I can currently see the bricks behind the carboy, I'm going to skip the clarifier. Could be a mistake, but I think it's the right call. -[[User:Morrigu\|Morrigu]] 21:51, 25 February 2010 (EST)

Morrigu at 03:07, 23 February 2010

2010-02-23T03:07:27Z

← Older revision		Revision as of 03:07, 23 February 2010
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	I racked the mead today. It smelled like yeasty orangina. Apparently this is normal. -[[User:Morrigu\|Morrigu]] 20:28, 20 February 2010 (EST)		I racked the mead today. It smelled like yeasty orangina. Apparently this is normal. -[[User:Morrigu\|Morrigu]] 20:28, 20 February 2010 (EST)

			Two days after racking it's already getting pretty clear. I'm starting to wonder if I'll even need a clarifier. -[[User:Morrigu\|Morrigu]] 22:07, 22 February 2010 (EST)

Morrigu at 01:28, 21 February 2010

2010-02-21T01:28:46Z

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	-[[User:Morrigu\|Morrigu]] 22:01, 3 February 2010 (EST)		-[[User:Morrigu\|Morrigu]] 22:01, 3 February 2010 (EST)

			I racked the mead today. It smelled like yeasty orangina. Apparently this is normal. -[[User:Morrigu\|Morrigu]] 20:28, 20 February 2010 (EST)

Morrigu: Started the mead all right.

2010-02-04T03:01:10Z

Started the mead all right.

← Older revision		Revision as of 03:01, 4 February 2010
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	I'm going to start with a 3 gallon batch. Sounds like it'll probably be 3-6 months from start to "drinkable" and will get better with age.		I'm going to start with a 3 gallon batch. Sounds like it'll probably be 3-6 months from start to "drinkable" and will get better with age.

	Started by boiling ~3 gallons of water and sterilizing all of the equipment, including thermometer, hydrometer, auto-siphon, fermentation lock, stopper, and 3 gallon glass fermentation vessel. Took the yeast out of the fridge to bring it to room temperature. Opened the honey (Very Tasty stuff!).		Started by boiling ~3 gallons of water and sterilizing all of the equipment, including thermometer, hydrometer, auto-siphon, fermentation lock, stopper, and 3 gallon glass fermentation vessel. Took the yeast out of the fridge to bring it to room temperature. Opened the honey (Very Tasty stuff!). Took boiling water off heat and added the honey. Returned to heat, managed to scorch the honey a little, but stirred, skimmed, and heated for ~45 minutes. Removed from heat and chilled the must in a sink full of cold water, refilling the sink twice. Got the must down to ~100F, then siphoned it into the fermenter with yeast energizer and yeast nutrient already in the bottom. Made the tea, 2 bags in 2 cups of water for 5 minutes, added to fermenter. Put the yeast in 1/4 cup of 102F water for 10 minutes then added to the fermenter.

			IG: 1.092 @ 85F = 1.095 @ 68F

			-[[User:Morrigu\|Morrigu]] 22:01, 3 February 2010 (EST)

Morrigu at 00:27, 4 February 2010

2010-02-04T00:27:34Z

← Older revision		Revision as of 00:27, 4 February 2010
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	* 7.5 lbs. clover honey		* 7.5 lbs. clover honey
	* masala chai		* 2 cups Yogi masala chai
	* Lalvin D 47 yeast		* 1 packet Lalvin D 47 yeast
	* yeast nutrient		* 3 tsp Fermax yeast nutrient
	* yeast energizer		* 1.5 tsp LD Carlson yeast energizer
	* sparkoloid		* sparkoloid

	I'm going to start with a 3 gallon batch. Sounds like it'll probably be 3-6 months from start to "drinkable" and will get better with age.		I'm going to start with a 3 gallon batch. Sounds like it'll probably be 3-6 months from start to "drinkable" and will get better with age.

			Started by boiling ~3 gallons of water and sterilizing all of the equipment, including thermometer, hydrometer, auto-siphon, fermentation lock, stopper, and 3 gallon glass fermentation vessel. Took the yeast out of the fridge to bring it to room temperature. Opened the honey (Very Tasty stuff!).