Mead - the latest batches......

[fatbloke]

So, yesterday evening, I decided that it was time to mix the latest batches.

I had 2 x 3lb (1.36kg) pots of Spanish Lavender and Orange blossom Honey (one of each). Now that should be enough for 1 gallon of each (though it no problem to get another pound of each if I need it).

So far, I've warmed the honey, added it to the DJ's and then it's been made up to 4 litres, but rather than using tap water, I've used RO (reverse osmosis) water. Why the RO water? well tap water is very hard in my area so I just figured that I'd try and use something that's had all the chlorine/chloramine/chalk and/or calcium - the nearest I can get to distilled water without really having the time to distil enough for the 2 batches.

Later on, I'll be checking the pH - the aim being to get it to about 3.5pH and any acid that I need to add will be a blend suggested by "Ashton and Duncan" in the out of print "Making Mead" book. The blend is 2 parts Malic to 1 part Tartaric.

I can't quite make my mind up as to whether I'm gonna rehydrate the yeast with a little must and some Go-Ferm rehydration nutrient or whether I'll just do that with water (I'm thinking along the lines of using Lalvin 71B yeast). If I follow the must/Go-Ferm route than I won't add any nutrients (FermaidK) before pitching, as I'll wait to either the 1/3 or 1/2 sugar break, if I rehydrate with water, I'll add some Tronozymol before the yeast is pitched.

Actually, I'll probably go along with the later, as it's sort of an unofficial "side by side" test of varietal honey as well as seeing if the RO water makes any difference - and I'm familiar with making stuff that way.

I'll post when it's all underway.

regards

fatbloke

[fatbloke]

Well I tested the OG's of both, which gave me 1090 and 1094 - also they showed pH of 3.82 and 4.08 so they've both had 1 teaspoon of 2 parts malic/1 part tartaric.

I decided to "go with what I know" and I used 1.5 tsp's of Tronozymol and then just rehydrated the yeast (lalvin's 71B) in water for about 15 minutes and then pitched it.

I don't forsee any problems and should end up with slightly sweet traditional meads. I say slightly sweet because 71B poops out at about 14% ABV. I'm quite happy to back sweeten some if either of them needs it. I'll have to wait and see.

Either way, I've got to put about another half litre of water in the DJ's once they've kicked into life and are past the potential "foam volcano" stage.

I'll also probably do some digging around to see whether I could do a bit of staged nutrition to squeeze a bit more alcohol out of the yeast or not - I can always add a bit more honey.......

regards

fatbloke

[DREADSKIN]

how do you test your acidity?

[Benson_JV]

how do you test your acidity?

pH strips im guessing as used by the AG brewers

[lollypopp]

So fatbloke, how are these two brews doing? would like to know, could you give us an up date?

[Pronay]

fatbloke I started my mead 1 month ago, theres no more activity, it's been racked once and sulphited, the water in the airlock is still showing some pressure, not sure why, I added some bentonite a week ago, should I rack it again and leave it another month, will it need degassing or will the gas have gone after 2 months?