reply to post by thov420
Mead maker reporting in. I am an apiarist, and this year's fall harvest left us with 220 pounds of honey. In other words, I raise bees, and extract
honey, and make mead as a hobby.
Let's set a few terms into place:
You are making what is called a metheglin
, a spiced mead. The other varieties are melomel
, with fruit such as raspberry or strawberry,
, which is mead with grape juice, and cyser
, which is apple flavored.
I usually make 5 gallon batches of mead, and "weight" them accordingly. A 5 gallon batch with 10 pounds of honey yields a 6-7% ABV. A 5 gallon
batch with 13 pounds of honey yields 9-13% ABV.
A thirteen pound mead is toe splitting. It erases your memory. My last brew was a metheglin, spiced with pumpkin for Halloween, and was delicious,
but 5 glasses later my current wife hated me for some reason.
A 7 pound mead will yield 3-5% ABV. This is safe for married folks.
To make mead:
Add 2 gallons water to brew pot, and honey, bring to 160 degrees Fahrenheit. Hold at 160 for 30 minutes to pasteurize. The amount of honey you add
depends on the "weight" of your mead, and what adjuncts you add determines the final product. Add your adjuncts to determine your style of mead.
Berries can be a frozen tube, same as grapes or apple juice concentrate. It'll help to cool your mead if it's in the frozen state. Stir.
Cool to 115 F, pitch dry yeast. I usually culture first, but honestly, you can pitch it directly. There is so much natural sugar in there that you
needn't worry. I use normal Baker's Yeast, the stuff you get for $1.59 for a three pack in the local grocery store.
Add a fermentation lock.
Wait 1 month. Do not transfer to secondary after 2 weeks. Your gravity reading drops, and drops, and drops in the primary, and there is no benefit
to rack to a secondary, other than disturbing the yeast culture. There is next to no sediment, other than the adjuncts, but you want them to settle,
so don't rack.
Take a gravity reading so you know fermentation is done. I've wound up with readings at 1.000. (15% ABV from OG readings.)
Prime bottles, fill, chill, and enjoy.
IMO, a Cyser is better than a Pyment, and a Metheglin will make your wife divorce you.
There is a reason why they call mead the nectar of the gods. Ambrosia. Why?
It's because your balls swell up really big, and you figure you are a real man. Only gods can drink that stuff.
Normal people suffer marital strife.
All joking aside, I'll answer your mead questions. Hope I was able to point you in the right direction.