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Friends, I come before you a simple tyro looking to learn. I wanna make mead. I watched a video on a youtube channel I like, Modern Rogue, and they made it look pretty appealing, especially since it won't come out carbonated (which is the main thing I dislike in beer and sodas). Of the last four pages, I understood some very vague terms, like 'melamel' and 'specific gravity,' but that's about it, and I'm aware that just trying to brew beer and substituting 'hops' for 'honey' is probably gonna end bad. I have a lot of local honey available. I'm not looking to make something huge, like fifteen gallons of mead for my first batch, but that seems to be what the average recipe suggests. Where do I, a simple Bogart, begin.
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Jun 4, 2018 23:26
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| # ¿ Apr 30, 2024 18:52 |
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I'VE GOT: 1 gallon carboy 3 pounds honey An orange, a lemon Water and a charcoal filter to make it good A little cinnammon and nutmeg Wine Yeast Yeast Nutrients Special cleaner product Fancy co2 bubbler airlock This is the process as I understand it. Dissolve honey in some water. Clean inside of carboy with cleaner and then wash that out to get the cleaner out. Pour honey/water into carboy. Add lemon, orange, spice. Fill carboy with more water leaving like three inches from the top clean. Add yeast. Stopper it. Shake the hell out of it. Leave it somewhere cool and dark for two months. Am I missing anything before I start? Should I even bother with the nutrients?
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Jun 6, 2018 21:04
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triple clutcher posted:I would grab some Starsan so the inside of the carboy can be sanitized before adding ingredients ( and so the bottles can be sanitized as well once it comes time to package ), but aside from that it sounds like a plan which would lead to something at least drinkable and mead-y. I have uhhh OneStep. https://smile.amazon.com/gp/product/B0064O7VYY Zaepho posted:Yes. If you would like to drink your mead this decade, use the nutrients. Where and when do I add them? me no good at internet 
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Jun 6, 2018 21:17
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calandryll posted:I followed this method for yeast nutrients, and my mead finished fermenting in about 4 weeks at 70ish degrees. For 1 gallon I think I did about 1/4 tsp of yeast nutrient each time. Can you put this in people words?  That Site posted:Day 0: After re-hdyrating the yeast with Go-Ferm and pitching, add 4.5g of Fermaid-K and 2g Diammonium Phosphate (DAP) This is the nutrients I bought. https://smile.amazon.com/Midwest-Ho...0TAY0XZVA877QYD triple clutcher posted:It sounds like OneStep might work, but I would still spring for Starsan ( or another dedicated no-rinse sanitizer ) just because poor sanitization ruined my first couple brews and I'm a bit gunshy about that kind of thing. I already bought the OneStep. This is a new bottle and gear, so I don't think it'd be too grimy.
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Jun 6, 2018 21:29
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Okay. Let me make sure I've got this all laid out right. Bogart posted:Dissolve honey in some water.
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Jun 6, 2018 21:41
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Okay. Think I got it. Thanks yall.  e: How do I know if the ferment is active? Will it still be foaming?
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Jun 6, 2018 22:00
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Inexplicable Humblebrag posted:when you say "stopper" you mean "bung with a hole in it and a sanitised airlock to enable CO2 to vent", right? I've got the fancy bung...hole, yes. The one that bubbles out co2. No worries.
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Jun 6, 2018 22:04
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PokeJoe posted:You could also make an extract by soaking the cukes in vodka and adding some of that that at kegging. Bonus: cucumber vodka is great That sounds refreshing.
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Jun 14, 2018 00:22
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I am concerned that I killed all the yeast in this mead since the must was kinda hot. Do I wait a full day to check for bubbling, or do I panic and shove in more yast?
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Jun 14, 2018 14:42
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I think it was about 120 Farenheit
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Jun 14, 2018 15:07
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Friends, tell me about: --Racking. What is it. Why do we do it. What do I need to do it? --Flavoring meads. Do you just dump in fruit at the outset and hope for the best? Should I puree stuff to add it? What is backsweetening? Is it like backmasking? --I had a third thing. How's everyone's day. what fruit should i put into mead
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Jun 18, 2018 03:11
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Hey all. I've been reading a lot about 'fermenters,' and that they're different from carboys. But near as I can tell they're just sanitary buckets. Why would I use a fermenter over a regular old gallon jug? The Compleat Mead Maker isn't being too clear, just that they're separate things.
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Jul 3, 2018 15:08
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robotsinmyhead posted:I'm down for an exchange. I have an infinite supply of styrofoam shipping coolers and boxes thanks to work. Finally, offal flavored brewskis
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Jul 3, 2018 18:27
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I would send in something but I'm still not satisfied what I have cooking is not mildly poisonous.
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Jul 3, 2018 21:14
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Fair. Poisonous in a different way.
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Jul 3, 2018 21:36
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Just be honest with him. If the dude has opened a business, I'm sure he wants to make his product better.
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Aug 6, 2018 17:34
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I use the Trader Joes three pounds of honey a fair amount. It's decent, but you get what you pay for.
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Aug 15, 2018 06:48
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Was walking a fermenting mead downstairs and I guess I shook it too hard because it all asploded. Not lethally of course, just the must got lost, but 
Bogart fucked around with this message at 21:36 on Aug 24, 2018 |
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Aug 24, 2018 19:30
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DISCO KING posted:Was the lock bubbling (or was it all sealed) or did you just make it very, very excited? One time I had a fully sealed batch of ginger beer that ended up watering the back yard by mistake.... I must've made it too excited. I put in some yeast nutrients, put the bung and lock back in, headed down the stairs, looked down, it was a fountain of froth. I know what I did wrong, I just want sympathy mostly. 
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Aug 24, 2018 22:20
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sources, please? e: "durhhh any source is a source." gently caress you give me something. Bogart fucked around with this message at 22:28 on Sep 2, 2018 |
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Sep 1, 2018 05:07
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yeah, absolutely open it real quick to avoid an ooey kablooey.
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Sep 4, 2018 23:42
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Wanna make a nice mulled mead in time for February or so. Should I slap the mulling spices in now or after primary?
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Sep 20, 2018 06:24
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Jo3sh posted:Look up "Joe's Ancient Orange Mead," aka JAOM. That's the first mead I ever made! I thought it tasted like crap.
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Sep 21, 2018 03:50
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So yeast is like a reverse plant? It prefers anaerobic to aerobic?
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Nov 10, 2018 16:09
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| # ¿ Apr 30, 2024 18:52 |
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Plants prefer photosynthesis but when it’s night time they do the Krebs cycle right? This is half a decade old biology talking. Never mind me. I conflated oxygen with sunlight. My b.
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Nov 10, 2018 20:48
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