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Mead Day
sorry the Wife was talking to me and I couldn't write coherently. I brewed a cyser today everything went really well.
recipe is as follows
6# honey
2 gal water
3 gal apple juice or cider
WLP-715
combine all ingredients in a carboy shake till the honey is mixed in. then add the yeast and let the good times roll. I love mead so simple and so delicious for the patient.
Next time I would add the cider and honey and use some warm water to rinse the last of the honey off of my funnel. Next time is always better.
ID
ID,
We make a holiday cyser, Apple Pie Mead.
Your recipe, but with some apple pie spices, & I use Lavin D-47.
Back sweeten, potassium sorbate, & keg.
Simple, yum.
Brewski wrote:
ID,
We make a holiday cyser, Apple Pie Mead.
Your recipe, but with some apple pie spices, & I use Lavin D-47.
Back sweeten, potassium sorbate, & keg.
Simple, yum.
So how long before you bottle it? sounds good but would it be ready for thanksgiving if I make it now? or are you talking a year from making it before drinking it?
DC
DC,
I normally keg, & force carb this. It is drinkable very quickly, maybe a couple weeks in the keg.
It's kind of tricky to bottle a sweetened, sparkling mead. The only way I've succeeded (without force carbing) is to back sweeten, bottle, start checking after a week for proper carb, and when it gets there, pasteurize.
You could make this in early October & it would be fine for Thanksgiving.
Brewski wrote:
DC,
I normally keg, & force carb this. It is drinkable very quickly, maybe a couple weeks in the keg.
It's kind of tricky to bottle a sweetened, sparkling mead. The only way I've succeeded (without force carbing) is to back sweeten, bottle, start checking after a week for proper carb, and when it gets there, pasteurize.
You could make this in early October & it would be fine for Thanksgiving.
Could I just bottle without adding yeast? kinda like wine? or will it taste different?
DC
I'm sure it would be ok as a still mead, just I haven't done it that way.
I think I'd go for an ABV around 8-9%, using Lavin D-47 and and maybe back sweeten with 2# honey(or to taste),
1 large tablespoon of potassium sorbate at bottling. Age for a month or so.
I was mainly concerned with overcarbing the mead. the Meadmaker book says to add 3/4 cup corn sugar to boiling water for a 5 gallon batch of Mead. thats the same as beer. the book says that will give the mead 2 atmospheres whereas champaign is carbed to 4 atmospheres. So I might try carbing it.
thanks for the help.
DC
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