Mead Batch 5 - Revision history

Morrigu at 18:31, 17 August 2014

2014-08-17T18:31:02Z

← Older revision		Revision as of 18:31, 17 August 2014
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	Stirred and racked again. Still quite sweet, but I think it is coming down. Some active yeast flavor, so it'll need some time to settle down again. Confusing gravity reading of 1.12 at 61F. --[[User:Morrigu\|Morrigu]], 19 January 2014		Stirred and racked again. Still quite sweet, but I think it is coming down. Some active yeast flavor, so it'll need some time to settle down again. Confusing gravity reading of 1.12 at 61F. --[[User:Morrigu\|Morrigu]], 19 January 2014

			Bottled. Still very sweet, but comparable to my mint mead, which everyone who likes sweet meads seemed to like. Not really what I was hoping for, but it's fine. --[[User:Morrigu\|Morrigu]], 17 August 2014

			FG: 1.110 @ 77F = 1.112 @ 60F = ~8.5%ABV.

Morrigu at 03:32, 20 January 2014

2014-01-20T03:32:03Z

← Older revision		Revision as of 03:32, 20 January 2014
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	Racked, added some yeast nutrient and repitched with the wyeast pack. --[[User:Morrigu\|Morrigu]] ([[User talk:Morrigu\|talk]]), 6 October 2013		Racked, added some yeast nutrient and repitched with the wyeast pack. --[[User:Morrigu\|Morrigu]] ([[User talk:Morrigu\|talk]]), 6 October 2013

			Stirred and racked again. Still quite sweet, but I think it is coming down. Some active yeast flavor, so it'll need some time to settle down again. Confusing gravity reading of 1.12 at 61F. --[[User:Morrigu\|Morrigu]], 19 January 2014

Morrigu: /* Maple Mead */

2013-10-06T19:54:36Z

Maple Mead

← Older revision		Revision as of 19:54, 6 October 2013
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	Racked again. Still very sweet and syrupy, a little bit of maple. I'm hoping that if I rack again, it'll oxygenate enough to ferment out some of the sugar. --[[User:Morrigu\|Morrigu]] ([[User talk:Morrigu\|talk]]) 03:42, 29 September 2013 (UTC)		Racked again. Still very sweet and syrupy, a little bit of maple. I'm hoping that if I rack again, it'll oxygenate enough to ferment out some of the sugar. --[[User:Morrigu\|Morrigu]] ([[User talk:Morrigu\|talk]]) 03:42, 29 September 2013 (UTC)

	Racked, added some yeast nutrient and repitched with the wyeast pack. --[[User:Morrigu\|Morrigu]] ([[User talk:Morrigu\|talk]]) ~~19:54~~, 6 October 2013 ~~(UTC)~~		Racked, added some yeast nutrient and repitched with the wyeast pack. --[[User:Morrigu\|Morrigu]] ([[User talk:Morrigu\|talk]]), 6 October 2013

Morrigu: /* Maple Mead */

2013-10-06T19:54:20Z

Maple Mead

← Older revision		Revision as of 19:54, 6 October 2013
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	* yeast energizer		* yeast energizer
	* Red Star Premier Cuvee yeast		* Red Star Premier Cuvee yeast
			* More yeast nutrient
			* Wyeast "Smack Pack" 4184 Sweet Mead yeast

	Brought 1.5 gallons of water to a boil. Removed from heat and added the honey and maple syrup. Returned to heat and brought back to a boil. Cooled to 92F in a sink full of cold water. Added about a quart of cold water. Added yeast nutrient and energizer according to instructions. Activated yeast according to instructions on the packet. Pitched at 84F. -[[User:Morrigu\|Morrigu]] 20:48, 2 December 2012 (EST)		Brought 1.5 gallons of water to a boil. Removed from heat and added the honey and maple syrup. Returned to heat and brought back to a boil. Cooled to 92F in a sink full of cold water. Added about a quart of cold water. Added yeast nutrient and energizer according to instructions. Activated yeast according to instructions on the packet. Pitched at 84F. -[[User:Morrigu\|Morrigu]] 20:48, 2 December 2012 (EST)
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	Racked again. Still very sweet and syrupy, a little bit of maple. I'm hoping that if I rack again, it'll oxygenate enough to ferment out some of the sugar. --[[User:Morrigu\|Morrigu]] ([[User talk:Morrigu\|talk]]) 03:42, 29 September 2013 (UTC)		Racked again. Still very sweet and syrupy, a little bit of maple. I'm hoping that if I rack again, it'll oxygenate enough to ferment out some of the sugar. --[[User:Morrigu\|Morrigu]] ([[User talk:Morrigu\|talk]]) 03:42, 29 September 2013 (UTC)

			Racked, added some yeast nutrient and repitched with the wyeast pack. --[[User:Morrigu\|Morrigu]] ([[User talk:Morrigu\|talk]]) 19:54, 6 October 2013 (UTC)

Morrigu: /* Maple Mead */

2013-09-29T03:42:26Z

Maple Mead

← Older revision		Revision as of 03:42, 29 September 2013
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	Racked. Super sweet and a little syrupy. Hard to tell how much maple flavor this one will have, since the yeast is still pretty strong. --[[User:Morrigu\|Morrigu]] 28 May 2013 (EST)		Racked. Super sweet and a little syrupy. Hard to tell how much maple flavor this one will have, since the yeast is still pretty strong. --[[User:Morrigu\|Morrigu]] 28 May 2013 (EST)

			Racked again. Still very sweet and syrupy, a little bit of maple. I'm hoping that if I rack again, it'll oxygenate enough to ferment out some of the sugar. --[[User:Morrigu\|Morrigu]] ([[User talk:Morrigu\|talk]]) 03:42, 29 September 2013 (UTC)

Morrigu: /* Maple Mead */

2013-05-29T01:26:02Z

Maple Mead

← Older revision		Revision as of 01:26, 29 May 2013
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	Estimated IG: 1.170 @ 84F = 1.1735 @ 60F - Potential ABV: 18.75%		Estimated IG: 1.170 @ 84F = 1.1735 @ 60F - Potential ABV: 18.75%

	Racked. Super sweet and a little syrupy. Hard to tell how much maple flavor this one will have, since the yeast is still pretty strong. --[[User:Morrigu\|Morrigu]] ~~20:09,~~ 28 May 2013 (EST)		Racked. Super sweet and a little syrupy. Hard to tell how much maple flavor this one will have, since the yeast is still pretty strong. --[[User:Morrigu\|Morrigu]] 28 May 2013 (EST)

Morrigu at 01:09, 29 May 2013

2013-05-29T01:09:11Z

← Older revision		Revision as of 01:09, 29 May 2013
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	Estimated IG: 1.170 @ 84F = 1.1735 @ 60F - Potential ABV: 18.75%		Estimated IG: 1.170 @ 84F = 1.1735 @ 60F - Potential ABV: 18.75%

			Racked. Super sweet and a little syrupy. Hard to tell how much maple flavor this one will have, since the yeast is still pretty strong. --[[User:Morrigu\|Morrigu]] 20:09, 28 May 2013 (EST)

Morrigu: Fixed a couple of typos

2013-01-05T15:29:47Z

Fixed a couple of typos

← Older revision		Revision as of 15:29, 5 January 2013
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	* Red Star Premier Cuvee yeast		* Red Star Premier Cuvee yeast

	Brought 1.5 gallons of water to a boil. Removed from ~~head~~ and added the honey and maple syrup. Returned to heat and brought back to a boil. Cooled to 92F in a sink full of cold water. Added about a quart of cold water. Added yeast nutrient and energizer according to instructions. Activated yeast according to instructions on the packet. Pitched at 84F. -[[User:Morrigu\|Morrigu]] 20:48, 2 December 2012 (EST)		Brought 1.5 gallons of water to a boil. Removed from heat and added the honey and maple syrup. Returned to heat and brought back to a boil. Cooled to 92F in a sink full of cold water. Added about a quart of cold water. Added yeast nutrient and energizer according to instructions. Activated yeast according to instructions on the packet. Pitched at 84F. -[[User:Morrigu\|Morrigu]] 20:48, 2 December 2012 (EST)

	Estimated IG: 1.170 @ 84F = 1.1735 @ 60F - Potential ABV: 18.75%		Estimated IG: 1.170 @ 84F = 1.1735 @ 60F - Potential ABV: 18.75%

Morrigu: /* Maple Mead */

2012-12-03T01:48:44Z

Maple Mead

← Older revision		Revision as of 01:48, 3 December 2012
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	* Red Star Premier Cuvee yeast		* Red Star Premier Cuvee yeast

	Brought 1.5 gallons of water to a boil. Removed from head and added the honey and maple syrup. Returned to heat and brought back to a boil. Cooled to 92F in a sink full of cold water. Added about a quart of cold water. Added yeast nutrient and energizer according to instructions. Activated yeast according to instructions on the packet. Pitched at 84F.		Brought 1.5 gallons of water to a boil. Removed from head and added the honey and maple syrup. Returned to heat and brought back to a boil. Cooled to 92F in a sink full of cold water. Added about a quart of cold water. Added yeast nutrient and energizer according to instructions. Activated yeast according to instructions on the packet. Pitched at 84F. -[[User:Morrigu\|Morrigu]] 20:48, 2 December 2012 (EST)

	Estimated IG: 1.170 @ 84F = 1.1735 @ 60F - Potential ABV: 18.75%		Estimated IG: 1.170 @ 84F = 1.1735 @ 60F - Potential ABV: 18.75%

Morrigu: What I done.

2012-12-03T01:47:19Z

What I done.

← Older revision		Revision as of 01:47, 3 December 2012
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	* 6 lbs clover honey		* 6 lbs clover honey
	* 6 lbs mesquite honey		* 6 lbs mesquite honey
	* Grade B dark amber maple syrup		* 17 oz Grade B dark amber maple syrup
	* yeast nutrient		* yeast nutrient
	* yeast energizer		* yeast energizer
	* Red Star Premier Cuvee yeast		* Red Star Premier Cuvee yeast

			Brought 1.5 gallons of water to a boil. Removed from head and added the honey and maple syrup. Returned to heat and brought back to a boil. Cooled to 92F in a sink full of cold water. Added about a quart of cold water. Added yeast nutrient and energizer according to instructions. Activated yeast according to instructions on the packet. Pitched at 84F.

			Estimated IG: 1.170 @ 84F = 1.1735 @ 60F - Potential ABV: 18.75%