RainyMonday094
New Member
Hi!
I've recently stepped into making mead after a few years of brewing ginger beers, and would appreciate some feedback/guidance on how badly I've messed up my first mead.
I made quite a few mistakes when putting it together, and am worried mainly that it may be sickly sweet at the end. I do tend to love the sweeter things, and my boyfriend adores sweet drinks, but I'm nervous I went overboard with the sugar.
Here's my recipe:
1 Packet of Lalvin D47 yeast
1 Gallon of water
3lbs Honey
2lbs Blackberries (macerated/crushed in a fine-mesh bag to extract juice)
2lbs Blueberries (macerated/crushed in a fine-mesh bag to extract juice)
Zest from 2 lemons
and topped up in carboy with unsweetened blueberry/pomegranate juice
The berries were used for their juice, the solids were discarded and not added into the mead. I was worried with the higher temperatures we've been having here (main room gets up to 69-72F sometimes) that there would be risk of mold or a fruit cap forming if the a/c went out. I have been endeavoring to keep the brew at roughly 62-65F consistently.
I know this is a pretty silly recipe, and to be honest I am regretting not doing my due diligence in research before embarking on this.
I also committed the cardinal sin of not measuring my initial gravity, something I will correct in all future batches!
It's been a day, and it has started to foam so much that a full quarter of the carboy is full! It did fountain out of the airlock overnight (juice hit the ceiling!), but today it seems to be settling down after cleaning and sanitizing the airlock and carboy top. Still happily bubbling away! (Photo from today, day 2)
I've recently stepped into making mead after a few years of brewing ginger beers, and would appreciate some feedback/guidance on how badly I've messed up my first mead.
I made quite a few mistakes when putting it together, and am worried mainly that it may be sickly sweet at the end. I do tend to love the sweeter things, and my boyfriend adores sweet drinks, but I'm nervous I went overboard with the sugar.
Here's my recipe:
1 Packet of Lalvin D47 yeast
1 Gallon of water
3lbs Honey
2lbs Blackberries (macerated/crushed in a fine-mesh bag to extract juice)
2lbs Blueberries (macerated/crushed in a fine-mesh bag to extract juice)
Zest from 2 lemons
and topped up in carboy with unsweetened blueberry/pomegranate juice
The berries were used for their juice, the solids were discarded and not added into the mead. I was worried with the higher temperatures we've been having here (main room gets up to 69-72F sometimes) that there would be risk of mold or a fruit cap forming if the a/c went out. I have been endeavoring to keep the brew at roughly 62-65F consistently.
I know this is a pretty silly recipe, and to be honest I am regretting not doing my due diligence in research before embarking on this.
I also committed the cardinal sin of not measuring my initial gravity, something I will correct in all future batches!
It's been a day, and it has started to foam so much that a full quarter of the carboy is full! It did fountain out of the airlock overnight (juice hit the ceiling!), but today it seems to be settling down after cleaning and sanitizing the airlock and carboy top. Still happily bubbling away! (Photo from today, day 2)