Mead Batch 2 - Revision history

Morrigu at 00:05, 16 March 2012

2012-03-16T00:05:56Z

← Older revision		Revision as of 00:05, 16 March 2012
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	Dissolve the honey in ~2 gallons of hot water. Simmer for a bit. Turn off the heat and add 3 oz mint. Cool to ~100F add the nutrient and energizer and pitch yeast per directions on the packet. -23:06, 15 June 2011 (EST)		Dissolve the honey in ~2 gallons of hot water. Simmer for a bit. Turn off the heat and add 3 oz mint. Cool to ~100F add the nutrient and energizer and pitch yeast per directions on the packet. -23:06, 15 June 2011 (EST)

	IG: 1.180 @ 99F = 1.1867 @ ~~68F~~		IG: 1.180 @ 99F = 1.1867 @ 60F

	Racked off the mint leaves a bit later than I meant to. Yay yeasty orangina smell. I wonder how much of the mint aroma/flavor will come through in the final product. It's still looking very thick. This is going to be a powerful batch when it's done. I'll probably dilute it a bit when I rack again and repitch and also top off the fermenter. --[[User:Morrigu\|Morrigu]] 16:54, 10 July 2011 (EST)		Racked off the mint leaves a bit later than I meant to. Yay yeasty orangina smell. I wonder how much of the mint aroma/flavor will come through in the final product. It's still looking very thick. This is going to be a powerful batch when it's done. I'll probably dilute it a bit when I rack again and repitch and also top off the fermenter. --[[User:Morrigu\|Morrigu]] 16:54, 10 July 2011 (EST)
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	Bottled. Added 3 oz of mint 4 days before bottling. Still very sweet, but balanced a bit by the mintiness. Failed to get a terminal gravity. Definitely something to drink in small quantities. -[[User:Morrigu\|Morrigu]] 21:34, 13 March 2012 (EST)		Bottled. Added 3 oz of mint 4 days before bottling. Still very sweet, but balanced a bit by the mintiness. Failed to get a terminal gravity. Definitely something to drink in small quantities. -[[User:Morrigu\|Morrigu]] 21:34, 13 March 2012 (EST)

			FSG: 1.096 @ 66F = 1.0966 @ 60F = 12.46% ABV

	Started with [[User:Loken\|Loken]] and Katie		Started with [[User:Loken\|Loken]] and Katie

Morrigu at 02:34, 14 March 2012

2012-03-14T02:34:31Z

← Older revision		Revision as of 02:34, 14 March 2012
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	* 6 lbs clover honey		* 6 lbs clover honey
	* 6 lbs mesquite honey		* 6 lbs mesquite honey
	* 3 oz fresh mint		* 6 oz fresh mint
	* yeast nutrient		* yeast nutrient
	* yeast energizer		* yeast energizer
Line 9:		Line 9:
	* Red Star Premier Cuvee yeast		* Red Star Premier Cuvee yeast

	Dissolve the honey in ~2 gallons of hot water. Simmer for a bit. Turn off the heat and add ~~the~~ mint. Cool to ~100F add the nutrient and energizer and pitch yeast per directions on the packet. -23:06, 15 June 2011 (EST)		Dissolve the honey in ~2 gallons of hot water. Simmer for a bit. Turn off the heat and add 3 oz mint. Cool to ~100F add the nutrient and energizer and pitch yeast per directions on the packet. -23:06, 15 June 2011 (EST)

	IG: 1.180 @ 99F = 1.1867 @ 68F		IG: 1.180 @ 99F = 1.1867 @ 68F
Line 22:		Line 22:

	Racked again to get it off of the scuzz and yeast that was on the bottom of the fermenter. The nasty acetone flavor that was there last time I tasted it is gone, and now it's coming through as a sweet, though not quite cloying, honey mead with a slightly vegetal and very subtle mint finish. I want to bring the mint out a little more, so I'm pondering adding either another ounce of fresh mint or a little bit of mint extract. Not sure which to go with. -[[User:Morrigu\|Morrigu]] 26 February 2012		Racked again to get it off of the scuzz and yeast that was on the bottom of the fermenter. The nasty acetone flavor that was there last time I tasted it is gone, and now it's coming through as a sweet, though not quite cloying, honey mead with a slightly vegetal and very subtle mint finish. I want to bring the mint out a little more, so I'm pondering adding either another ounce of fresh mint or a little bit of mint extract. Not sure which to go with. -[[User:Morrigu\|Morrigu]] 26 February 2012

			Bottled. Added 3 oz of mint 4 days before bottling. Still very sweet, but balanced a bit by the mintiness. Failed to get a terminal gravity. Definitely something to drink in small quantities. -[[User:Morrigu\|Morrigu]] 21:34, 13 March 2012 (EST)

	Started with [[User:Loken\|Loken]] and Katie		Started with [[User:Loken\|Loken]] and Katie

Morrigu at 16:04, 27 February 2012

2012-02-27T16:04:07Z

← Older revision		Revision as of 16:04, 27 February 2012
Line 20:		Line 20:

	Amusingly, it's still outgassing pretty significantly. It's also gotten cloudier again. I think the cuvee yeast may finally be taking over. Here's hoping that the next time I taste it, it's not quite as sweet. -[[User:Morrigu\|Morrigu]] 08:30, 16 September 2011 (EST)		Amusingly, it's still outgassing pretty significantly. It's also gotten cloudier again. I think the cuvee yeast may finally be taking over. Here's hoping that the next time I taste it, it's not quite as sweet. -[[User:Morrigu\|Morrigu]] 08:30, 16 September 2011 (EST)

			Racked again to get it off of the scuzz and yeast that was on the bottom of the fermenter. The nasty acetone flavor that was there last time I tasted it is gone, and now it's coming through as a sweet, though not quite cloying, honey mead with a slightly vegetal and very subtle mint finish. I want to bring the mint out a little more, so I'm pondering adding either another ounce of fresh mint or a little bit of mint extract. Not sure which to go with. -[[User:Morrigu\|Morrigu]] 26 February 2012

	Started with [[User:Loken\|Loken]] and Katie		Started with [[User:Loken\|Loken]] and Katie

Morrigu at 13:30, 16 September 2011

2011-09-16T13:30:54Z

← Older revision		Revision as of 13:30, 16 September 2011
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	Racked again off of a pretty significant yeast bed. Starting to clarify. Still very sweet, but the honey flavor is starting to dominate again. I'll probably go with more fresh mint a couple of days before bottling, since the mint flavor seems to be missing at this point, though the sweetness and yeastiness could be masking it if it's a delicate flavor. --[[User:Morrigu\|Morrigu]] 18:12, 9 September 2011 (EST)		Racked again off of a pretty significant yeast bed. Starting to clarify. Still very sweet, but the honey flavor is starting to dominate again. I'll probably go with more fresh mint a couple of days before bottling, since the mint flavor seems to be missing at this point, though the sweetness and yeastiness could be masking it if it's a delicate flavor. --[[User:Morrigu\|Morrigu]] 18:12, 9 September 2011 (EST)

			Amusingly, it's still outgassing pretty significantly. It's also gotten cloudier again. I think the cuvee yeast may finally be taking over. Here's hoping that the next time I taste it, it's not quite as sweet. -[[User:Morrigu\|Morrigu]] 08:30, 16 September 2011 (EST)

	Started with [[User:Loken\|Loken]] and Katie		Started with [[User:Loken\|Loken]] and Katie

Morrigu at 23:12, 9 September 2011

2011-09-09T23:12:21Z

← Older revision		Revision as of 23:12, 9 September 2011
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	Racked again. Still very sweet. Managed to stir up the bottom a little so I got more of the residual crud than I meant to. Repitched with RedStar Premier Cuvee yeast and topped off with 105F boiled water to a little over 3 gallons total. --[[User:Morrigu\|Morrigu]] 12:37, 8 August 2011 (EST)		Racked again. Still very sweet. Managed to stir up the bottom a little so I got more of the residual crud than I meant to. Repitched with RedStar Premier Cuvee yeast and topped off with 105F boiled water to a little over 3 gallons total. --[[User:Morrigu\|Morrigu]] 12:37, 8 August 2011 (EST)

			Racked again off of a pretty significant yeast bed. Starting to clarify. Still very sweet, but the honey flavor is starting to dominate again. I'll probably go with more fresh mint a couple of days before bottling, since the mint flavor seems to be missing at this point, though the sweetness and yeastiness could be masking it if it's a delicate flavor. --[[User:Morrigu\|Morrigu]] 18:12, 9 September 2011 (EST)

	Started with [[User:Loken\|Loken]] and Katie		Started with [[User:Loken\|Loken]] and Katie

Morrigu at 17:37, 8 August 2011

2011-08-08T17:37:10Z

← Older revision		Revision as of 17:37, 8 August 2011
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	* yeast energizer		* yeast energizer
	* Lalvin D 47 yeast		* Lalvin D 47 yeast
			* Red Star Premier Cuvee yeast

	Dissolve the honey in ~2 gallons of hot water. Simmer for a bit. Turn off the heat and add the mint. Cool to ~100F add the nutrient and energizer and pitch yeast per directions on the packet. -23:06, 15 June 2011 (EST)		Dissolve the honey in ~2 gallons of hot water. Simmer for a bit. Turn off the heat and add the mint. Cool to ~100F add the nutrient and energizer and pitch yeast per directions on the packet. -23:06, 15 June 2011 (EST)
Line 13:		Line 14:

	Racked off the mint leaves a bit later than I meant to. Yay yeasty orangina smell. I wonder how much of the mint aroma/flavor will come through in the final product. It's still looking very thick. This is going to be a powerful batch when it's done. I'll probably dilute it a bit when I rack again and repitch and also top off the fermenter. --[[User:Morrigu\|Morrigu]] 16:54, 10 July 2011 (EST)		Racked off the mint leaves a bit later than I meant to. Yay yeasty orangina smell. I wonder how much of the mint aroma/flavor will come through in the final product. It's still looking very thick. This is going to be a powerful batch when it's done. I'll probably dilute it a bit when I rack again and repitch and also top off the fermenter. --[[User:Morrigu\|Morrigu]] 16:54, 10 July 2011 (EST)

			Racked again. Still very sweet. Managed to stir up the bottom a little so I got more of the residual crud than I meant to. Repitched with RedStar Premier Cuvee yeast and topped off with 105F boiled water to a little over 3 gallons total. --[[User:Morrigu\|Morrigu]] 12:37, 8 August 2011 (EST)


	Started with [[User:Loken\|Loken]] and Katie		Started with [[User:Loken\|Loken]] and Katie

Morrigu at 21:57, 10 July 2011

2011-07-10T21:57:22Z

← Older revision		Revision as of 21:57, 10 July 2011
Line 12:		Line 12:
	IG: 1.180 @ 99F = 1.1867 @ 68F		IG: 1.180 @ 99F = 1.1867 @ 68F

	Racked off the mint leaves a bit later than I meant to. Yay yeasty orangina smell. I wonder how much of the mint aroma/flavor will come through in the final product. It's still looking very thick. This is going to be a powerful batch when it's done. I'll probably dilute it a bit when I rack again and repitch~~. Top~~ off the fermenter. --[[User:Morrigu\|Morrigu]] 16:54, 10 July 2011 (EST)		Racked off the mint leaves a bit later than I meant to. Yay yeasty orangina smell. I wonder how much of the mint aroma/flavor will come through in the final product. It's still looking very thick. This is going to be a powerful batch when it's done. I'll probably dilute it a bit when I rack again and repitch and also top off the fermenter. --[[User:Morrigu\|Morrigu]] 16:54, 10 July 2011 (EST)


	Started with [[User:Loken\|Loken]] and Katie		Started with [[User:Loken\|Loken]] and Katie

Morrigu at 21:54, 10 July 2011

2011-07-10T21:54:53Z

← Older revision		Revision as of 21:54, 10 July 2011
Line 11:		Line 11:

	IG: 1.180 @ 99F = 1.1867 @ 68F		IG: 1.180 @ 99F = 1.1867 @ 68F

			Racked off the mint leaves a bit later than I meant to. Yay yeasty orangina smell. I wonder how much of the mint aroma/flavor will come through in the final product. It's still looking very thick. This is going to be a powerful batch when it's done. I'll probably dilute it a bit when I rack again and repitch. Top off the fermenter. --[[User:Morrigu\|Morrigu]] 16:54, 10 July 2011 (EST)


	Started with [[User:Loken\|Loken]] and Katie		Started with [[User:Loken\|Loken]] and Katie

Morrigu at 04:06, 16 June 2011

2011-06-16T04:06:40Z

← Older revision		Revision as of 04:06, 16 June 2011
Line 8:		Line 8:
	* Lalvin D 47 yeast		* Lalvin D 47 yeast

	Dissolve the honey in ~2 gallons of hot water. Simmer for a bit. Turn off the heat and add the mint. Cool to ~100F add the nutrient and energizer and pitch yeast per directions on the packet.		Dissolve the honey in ~2 gallons of hot water. Simmer for a bit. Turn off the heat and add the mint. Cool to ~100F add the nutrient and energizer and pitch yeast per directions on the packet. -23:06, 15 June 2011 (EST)

			IG: 1.180 @ 99F = 1.1867 @ 68F


	Started with [[User:Loken\|Loken]] and Katie		Started with [[User:Loken\|Loken]] and Katie

Morrigu at 01:33, 16 June 2011

2011-06-16T01:33:04Z

← Older revision		Revision as of 01:33, 16 June 2011
Line 8:		Line 8:
	* Lalvin D 47 yeast		* Lalvin D 47 yeast

	Dissolve the honey in ~2 gallons of hot water. Simmer for a bit. Turn off the heat and add the mint. Cool to ~100F and pitch yeast per directions on the packet.		Dissolve the honey in ~2 gallons of hot water. Simmer for a bit. Turn off the heat and add the mint. Cool to ~100F add the nutrient and energizer and pitch yeast per directions on the packet.


	Started with [[User:Loken\|Loken]] and Katie		Started with [[User:Loken\|Loken]] and Katie

← Older revision		Revision as of 16:04, 27 February 2012
Line 20:		Line 20:

	Amusingly, it's still outgassing pretty significantly. It's also gotten cloudier again. I think the cuvee yeast may finally be taking over. Here's hoping that the next time I taste it, it's not quite as sweet. -[[User:Morrigu\|Morrigu]] 08:30, 16 September 2011 (EST)		Amusingly, it's still outgassing pretty significantly. It's also gotten cloudier again. I think the cuvee yeast may finally be taking over. Here's hoping that the next time I taste it, it's not quite as sweet. -[[User:Morrigu\|Morrigu]] 08:30, 16 September 2011 (EST)

			Racked again to get it off of the scuzz and yeast that was on the bottom of the fermenter. The nasty acetone flavor that was there last time I tasted it is gone, and now it's coming through as a sweet, though not quite cloying, honey mead with a slightly vegetal and very subtle mint finish. I want to bring the mint out a little more, so I'm pondering adding either another ounce of fresh mint or a little bit of mint extract. Not sure which to go with. -[[User:Morrigu\|Morrigu]] 26 February 2012

	Started with [[User:Loken\|Loken]] and Katie		Started with [[User:Loken\|Loken]] and Katie

← Older revision		Revision as of 13:30, 16 September 2011
Line 18:		Line 18:

	Racked again off of a pretty significant yeast bed. Starting to clarify. Still very sweet, but the honey flavor is starting to dominate again. I'll probably go with more fresh mint a couple of days before bottling, since the mint flavor seems to be missing at this point, though the sweetness and yeastiness could be masking it if it's a delicate flavor. --[[User:Morrigu\|Morrigu]] 18:12, 9 September 2011 (EST)		Racked again off of a pretty significant yeast bed. Starting to clarify. Still very sweet, but the honey flavor is starting to dominate again. I'll probably go with more fresh mint a couple of days before bottling, since the mint flavor seems to be missing at this point, though the sweetness and yeastiness could be masking it if it's a delicate flavor. --[[User:Morrigu\|Morrigu]] 18:12, 9 September 2011 (EST)

			Amusingly, it's still outgassing pretty significantly. It's also gotten cloudier again. I think the cuvee yeast may finally be taking over. Here's hoping that the next time I taste it, it's not quite as sweet. -[[User:Morrigu\|Morrigu]] 08:30, 16 September 2011 (EST)

	Started with [[User:Loken\|Loken]] and Katie		Started with [[User:Loken\|Loken]] and Katie

← Older revision		Revision as of 23:12, 9 September 2011
Line 17:		Line 17:
	Racked again. Still very sweet. Managed to stir up the bottom a little so I got more of the residual crud than I meant to. Repitched with RedStar Premier Cuvee yeast and topped off with 105F boiled water to a little over 3 gallons total. --[[User:Morrigu\|Morrigu]] 12:37, 8 August 2011 (EST)		Racked again. Still very sweet. Managed to stir up the bottom a little so I got more of the residual crud than I meant to. Repitched with RedStar Premier Cuvee yeast and topped off with 105F boiled water to a little over 3 gallons total. --[[User:Morrigu\|Morrigu]] 12:37, 8 August 2011 (EST)

			Racked again off of a pretty significant yeast bed. Starting to clarify. Still very sweet, but the honey flavor is starting to dominate again. I'll probably go with more fresh mint a couple of days before bottling, since the mint flavor seems to be missing at this point, though the sweetness and yeastiness could be masking it if it's a delicate flavor. --[[User:Morrigu\|Morrigu]] 18:12, 9 September 2011 (EST)

	Started with [[User:Loken\|Loken]] and Katie		Started with [[User:Loken\|Loken]] and Katie