Srimmey
Well-Known Member
Good day!
I have a been wanting to make a solid Acerglyn and am trying to pick out the right recipe to make. This is the second batch I’ve ever made so I want it to be simple but solid. Thank you in advance for helping me!
This recipe caught my eye as a good balance or flavor to complexity, but I had some questions about it… if I follow the recipe exactly, I’m going to need to make another trip to the home brew store.
1. I had originally planned on using EC-1118 yeast.
Should I go out and buy the yeast mentioned here or just wing it with the 1118?
2. Originally I planned for a 3 gallon batch and an abv of 18%+. If I continue with that plan, how much honey/maple syrup should I use?
3. My original plan of action was to juuust barely over feed the yeast with maple syrup so it would finish primary with a wee bit of sugar (maybe 1.002-1.004 fg). Then back sweeten with honey to 1.008-1.010. Is this a bad idea?
4. If I stick with my original plan on Q3, amount how much honey would it take to hit that final gravity mark? 2 lb’ish?
5. What are wine tannins? What do they do to the flavor? What purpose do they serve in the mead? I saw a lot of other recipes use black or ear grey tea to add acid for balance. Do the tannins do the same job?
6. I bought a ton of vanilla beans that I planned on using. With the oak used in secondary, should I skip the vanilla? That could result in a vanilla overload.
I have a been wanting to make a solid Acerglyn and am trying to pick out the right recipe to make. This is the second batch I’ve ever made so I want it to be simple but solid. Thank you in advance for helping me!
This recipe caught my eye as a good balance or flavor to complexity, but I had some questions about it… if I follow the recipe exactly, I’m going to need to make another trip to the home brew store.
1. I had originally planned on using EC-1118 yeast.
Should I go out and buy the yeast mentioned here or just wing it with the 1118?
2. Originally I planned for a 3 gallon batch and an abv of 18%+. If I continue with that plan, how much honey/maple syrup should I use?
3. My original plan of action was to juuust barely over feed the yeast with maple syrup so it would finish primary with a wee bit of sugar (maybe 1.002-1.004 fg). Then back sweeten with honey to 1.008-1.010. Is this a bad idea?
4. If I stick with my original plan on Q3, amount how much honey would it take to hit that final gravity mark? 2 lb’ish?
5. What are wine tannins? What do they do to the flavor? What purpose do they serve in the mead? I saw a lot of other recipes use black or ear grey tea to add acid for balance. Do the tannins do the same job?
6. I bought a ton of vanilla beans that I planned on using. With the oak used in secondary, should I skip the vanilla? That could result in a vanilla overload.