Recent content by Beer Viking

Thank you all for the replies, I think I'll probably go with mangrove jacks mead yeast. What flavors do you get from that yeast?

Thank you everyone for the replies. I wanted to make a mead that was really authentic so I thought just using bread yeast might be a good idea but apparently that was wrong. I know the Vikings did not send away for modern brewers yeast. I was hoping to maybe get a banana flavor so I thought that...

Hello everyone, I will be fermenting my mead at around 60-75 degrees and I was thinking of just using bakers yeast or saccharomyces cerevisiae. What esters would be produced by this yeast and what should I expect them to taste like? Thanks!

What kinds of yeast do you all use to make mead? I wanted to make a very authentic historical mead. Any suggestions? Thanks!

Did vikings back sweetened mead or did they just have dry meads. I know that they used fruit and spices but without K Sorbate could they have even back sweetened? Thanks!

If Campden is just Sodium Metabisulfite, could I mix some Sodium Metabisulfite with water and give the fruit a soak in in? Is so how much should I add?

Thanks that's really good advice, but what exactly is cambden and where can I get it?

Thanks everyone, that really clears things up!

Hello everyone, I'm going to be doing a plain batch of mead soon but I'm going to be doing one with fruit or spices after that, is there anything I need to do to treat the ingredients that I put into the primary fermenter?

Hello everyone, I'm getting everything together to do my first batch of mead but I was wondering what is the general rule of thumb for adding honey to get a certain abv? I am going to be doing 5 gallon batches and I will check the OG when I mix everything in.

Ok thanks for the help everyone. So I wait until the FG does not go down for a week and then add K Sorbate and then after 3 days I either choose to back sweeten or not but either way then I add the K metabisulfite and then I just bottle and age the mead?

When I add Potassium metabisulfite and K sorbate do I wait for 3 days before I back sweeten? Do I back sweeten to taste or is there a calculator?

Thanks, If I just wait until the FG stops going down for a week and then add Potassium metabisulfite and K sorbate at the same time and then stir it up and wait a day before bottling what will happen? Do I absolutely need to back sweeten?

So should I add the Potassium metabisulfite when I put the batch into a second primary fermenter and then add the Potassium Sorbate and mix it in right before I bottle the batch?

Thanks for the reply, so if I'm doing a 5 G batch it would be 1/4 of a teaspoon of Potassium metabisulfite and 2 and a half teaspoons of potassium sorbate?