Mead Batch 4 - Revision history

Morrigu at 05:11, 16 February 2012

2012-02-16T05:11:03Z

← Older revision		Revision as of 05:11, 16 February 2012
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	Racked again. Beautiful floral flavor and aroma, but the yeast is still very active. Hoping that racking will help to settle the yeast and get it to clarify. --[[User:Morrigu\|Morrigu]] 2 November 2011		Racked again. Beautiful floral flavor and aroma, but the yeast is still very active. Hoping that racking will help to settle the yeast and get it to clarify. --[[User:Morrigu\|Morrigu]] 2 November 2011

			Lagered it in the bulkhead at ~40F for a couple of weeks to clarify, then bottled it. I think this is my best mead yet. -[[User:Morrigu\|Morrigu]] 00:11, 16 February 2012 (EST)

Morrigu at 00:08, 4 November 2011

2011-11-04T00:08:17Z

← Older revision		Revision as of 00:08, 4 November 2011
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	Racked off of a pretty significant yeast mat. This one's going to be dry, but very flavorful. The alcoholic heat is very strong at this point, but the honey flavor is also very prominent. It's going to be a very nice drinking mead when it's done. Light and very easy to drink. --[[User:Morrigu\|Morrigu]] 18:13, 9 September 2011 (EST)		Racked off of a pretty significant yeast mat. This one's going to be dry, but very flavorful. The alcoholic heat is very strong at this point, but the honey flavor is also very prominent. It's going to be a very nice drinking mead when it's done. Light and very easy to drink. --[[User:Morrigu\|Morrigu]] 18:13, 9 September 2011 (EST)

			Racked again. Beautiful floral flavor and aroma, but the yeast is still very active. Hoping that racking will help to settle the yeast and get it to clarify. --[[User:Morrigu\|Morrigu]] 2 November 2011

Morrigu at 23:13, 9 September 2011

2011-09-09T23:13:53Z

← Older revision		Revision as of 23:13, 9 September 2011
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	Brought ~2 gallons of water to a boil. Added honey and dissolved. Reduced temperature of must to ~100F. Added yeast nutrient, yeast energizer, and yeast to the bottom of the fermenter and poured the must over it all. Topped off to 5 gallons with cold water. 8/8/2011		Brought ~2 gallons of water to a boil. Added honey and dissolved. Reduced temperature of must to ~100F. Added yeast nutrient, yeast energizer, and yeast to the bottom of the fermenter and poured the must over it all. Topped off to 5 gallons with cold water. 8/8/2011

			Racked off of a pretty significant yeast mat. This one's going to be dry, but very flavorful. The alcoholic heat is very strong at this point, but the honey flavor is also very prominent. It's going to be a very nice drinking mead when it's done. Light and very easy to drink. --[[User:Morrigu\|Morrigu]] 18:13, 9 September 2011 (EST)

Morrigu at 10:36, 10 August 2011

2011-08-10T10:36:11Z

← Older revision		Revision as of 10:36, 10 August 2011
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	* Lalvin K1-V1116 yeast		* Lalvin K1-V1116 yeast

	Brought ~2 gallons of water to a boil. Added honey and dissolved. Reduced temperature of must to ~100F. Added yeast nutrient, yeast energizer, and yeast to the bottom of the fermenter and poured the must over it all. Topped off to 5 gallons with cold water.		Brought ~2 gallons of water to a boil. Added honey and dissolved. Reduced temperature of must to ~100F. Added yeast nutrient, yeast energizer, and yeast to the bottom of the fermenter and poured the must over it all. Topped off to 5 gallons with cold water. 8/8/2011

Morrigu: Created page with "* 15 lbs Carlisle Spring Blossom honey * yeast nutrient * yeast energizer * Lalvin K1-V1116 yeast Brought ~2 gallons of water to a boil. Added honey and dissolved. Reduced tem…"

2011-08-08T19:30:57Z

Created page with "* 15 lbs Carlisle Spring Blossom honey * yeast nutrient * yeast energizer * Lalvin K1-V1116 yeast Brought ~2 gallons of water to a boil. Added honey and dissolved. Reduced tem…"

New page

* 15 lbs Carlisle Spring Blossom honey
* yeast nutrient
* yeast energizer
* Lalvin K1-V1116 yeast

Brought ~2 gallons of water to a boil. Added honey and dissolved. Reduced temperature of must to ~100F. Added yeast nutrient, yeast energizer, and yeast to the bottom of the fermenter and poured the must over it all. Topped off to 5 gallons with cold water.