User Panel
User Panel
User Panel
|
Posted: 7/12/2017 10:01:22 PM EDT
[#1]
I have been collecting honey for a mead. Raw, unfiltered. Hope to do a mead soon.
|
|
|
|
Posted: 7/14/2017 1:54:10 PM EDT
[#2]
It's really quite easy, and although the additives may be hard to come by, I highly recommend this method. At 3 weeks my mead tasted better than my friends mead that had been aging for 1 year. At 4 weeks it dropped completely clear. Tastes great too.
One thing to keep in mind is the terminal gravity and desired sweetness. For example: If your OG is 1.100, good chance it'll finish at 1.000 and 12.8%, it's a dry mead. You might not like that at all. If your OG is 1.150, good chance it'll finish around 1.040, a sweet mead, and around 15% alcohol. This of course depends on what yeast you use as well. The main reason to make a BOMM is it's fast and good- traditional methods take longer and are less consistent. ---------- My 2nd batch I have some aging on blackberries, and some aging on freestone peaches right now. |
|
|
|
Posted: 7/31/2017 2:49:56 PM EDT
[#3]
I had a world-renowned brewer try my blackberry mead, and he liked it. He even told me he looks forward to trying my next batches. :)
The BB mead was only 4 weeks old when he tried it, as well. :) |
|
|
|
Posted: 10/15/2017 9:39:25 PM EDT
[#4]
Quote HistoryQuoted:
I had a world-renowned brewer try my blackberry mead, and he liked it. He even told me he looks forward to trying my next batches. :) The BB mead was only 4 weeks old when he tried it, as well. :) Dang it, now I am going to have to try it. 
|
|
|
|
Posted: 10/17/2017 10:53:45 PM EDT
[#5]
I didn't want to read it all. Does he mention his water chemistry, or is that handled by the Honey and nutrients? My tap water is not good, though I have access to well water and RO water.
|
|
|
|
Posted: 11/22/2017 5:02:25 PM EDT
[#6]
Quote HistoryQuoted:
I just got through reading that thread over on HomebrewTalk. Dang it, now I am going to have to try it. Quote HistoryQuoted:
Quoted:
I had a world-renowned brewer try my blackberry mead, and he liked it. He even told me he looks forward to trying my next batches. :) The BB mead was only 4 weeks old when he tried it, as well. :) Dang it, now I am going to have to try it. |
|
|
|
Posted: 11/23/2017 12:04:21 AM EDT
[#7]
Quote HistoryQuoted:
@96Ag Did you try this? Quote HistoryQuoted:
Quoted:
Quoted:
I had a world-renowned brewer try my blackberry mead, and he liked it. He even told me he looks forward to trying my next batches. :) The BB mead was only 4 weeks old when he tried it, as well. :) Dang it, now I am going to have to try it. I have not tried it yet. I just put a cyser in the chest freezer to cold crash. I'll be adding tart cherry concentrate and then tossing it into the keg on Friday. Next up is a graf and then I'll give the mead a whirl. |
|
|
|
Posted: 11/25/2017 4:29:02 PM EDT
[#8]
I just mixed up 3 gallons of must, 9lbs of honey. I will add the yeast tomorrow.
Edit: Dang, gravity is low, about 1.045. Gonna add more honey! |
|
|
|
Posted: 11/25/2017 7:46:46 PM EDT
[#9]
Ok. Got the gravity to about 1.15. Gonna be a sweet one I think.
|
|
|
|
Posted: 11/28/2017 6:38:01 PM EDT
[#10]
Quote HistoryQuoted:
I just mixed up 3 gallons of must, 9lbs of honey. I will add the yeast tomorrow. Edit: Dang, gravity is low, about 1.045. Gonna add more honey! It's quite possible that you didn't get the honey fully integrated into the water, which is fine I don't take OG readings for mead, ever. I very carefully weigh my honey (to the 10th of an ounce) and then take gravity readings after 1 week, or later. As to the question earlier, he recommends using Spring water over tap water. He uses Ozarka, I use a local product called El Dorado. My tap water is good, but it does contain some Chlorine. |
|
|
|
Posted: 11/28/2017 7:10:29 PM EDT
[#11]
I racked the 3 gallons into a 5 gallon carboy today. Degassing was a terrible mess.
Degassed some more after racking to fill the headspace with CO2. |
|
|
|
Posted: 11/29/2017 12:01:20 AM EDT
[#12]
Quote HistoryQuoted:
@davewvu86 I have not tried it yet. I just put a cyser in the chest freezer to cold crash. I'll be adding tart cherry concentrate and then tossing it into the keg on Friday. Next up is a graf and then I'll give the mead a whirl. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
I had a world-renowned brewer try my blackberry mead, and he liked it. He even told me he looks forward to trying my next batches. :) The BB mead was only 4 weeks old when he tried it, as well. :) Dang it, now I am going to have to try it. I have not tried it yet. I just put a cyser in the chest freezer to cold crash. I'll be adding tart cherry concentrate and then tossing it into the keg on Friday. Next up is a graf and then I'll give the mead a whirl. |
|
|
|
Posted: 12/2/2017 10:13:10 AM EDT
[#13]
This is relevant to my interests.
<——beekeeper who will have 15-20 hives next year. I think I’ll be able to spare a hundred pounds for this. |
|
|
|
Posted: 12/14/2017 5:46:16 PM EDT
[#14]
Quote HistoryQuoted:
This is relevant to my interests. <——beekeeper who will have 15-20 hives next year. I think I’ll be able to spare a hundred pounds for this. IMO one of the biggest factors in increasing your enjoyment of the product is adjusting the sweetness level to your liking. I had some mead that my friend made, so sweet we ended up dumping the whole thing. I guesstimate his FG was somewhere around 1.050. So far I've made stuff finishing between 1.005 and 1.035 and I think the sweetness level depends on what you are aiming for. Fruits tend to play well off the sweetness, and you can "get away" with more residual sugar and taste good. For my "show mead" I think it finished around 1.018 (will have to check) |
|
|
|
Posted: 12/15/2017 9:56:46 AM EDT
[#15]
Quote HistoryQuoted: 9lbs of honey in 3 gallons would yield a gravity close to 1.100 It's quite possible that you didn't get the honey fully integrated into the water, which is fine I don't take OG readings for mead, ever. I very carefully weigh my honey (to the 10th of an ounce) and then take gravity readings after 1 week, or later. As to the question earlier, he recommends using Spring water over tap water. He uses Ozarka, I use a local product called El Dorado. My tap water is good, but it does contain some Chlorine. |
|
|
|
Posted: 12/19/2017 1:42:02 PM EDT
[#16]
Quote HistoryQuoted:
I make the juice myself from boiled berries and spring water. And then I'll add more fruit on the back end. |
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
