It has been a while since I have been on the forum, let alone make any mead.
So I finally got four of them going.
Following standard SNA protocol with Fermaid-O, Fermaid-K and DAP.
I bought food grade, 3 gallon buckets for primary fermentation.
I am planning of several fruit melomels when these are racked.
#1 - 2 gallon semi-sweet traditional.
7# Basswood honey
71B yeast started with Go-Ferm.
S.G - 1.124 - 29-Brix
Roughly 72 hours later, down to 1.105
#2 - 1 gallon Grape Juice Mead (Pyment ??)
2# clover honey
64oz. Welches Concord grape juice
Water to 1 gallon
EC-1118 yeast started with Go-Ferm.
2.5 tsp, Potassium Bicarbonate - pH to 5.0
S.G. - 1.105 - 24.8 Brix
Roughly 72 hours later, down to 1.090
#3 - 1 gallon Pineapple mead (melomel)
66oz cold pressed pineapple juice
2# Nate's Organic Raw & Unfiltered Honey from Brazil & Uruguay
1 cup Lipton's black tea
water to 1 gallon
1 tap. Potassium Bicarbonate - pH to 5.5
71B yeast started with Go-Ferm.
S.G. - 1.090 - 21.8 Brix
Roughly 72 hours later, down to 1.050
#4 - 1 gallon Meadowfoam BOMM
3# Meadowfoam Honey
water to 1 gallon
3/5 tsp Potassium Bicarbonate for pH adjustment.
BE-256 yeast started with Go-Ferm.
S.G. 1.102 - 24.2 Brix
Roughly 72 hours later, down to 1.080
All batches aerated twice daily.
Nutrient additions each evening.
It seems to me they are moving rather slowly.
The basement is showing a temp about 55*.
This morning (712 hours after start) I moved them into the main part of the basement.
The temps there are about 65*.
Looking forward to racking these in a while.
Any comments or suggestions are welcome.
So I finally got four of them going.
Following standard SNA protocol with Fermaid-O, Fermaid-K and DAP.
I bought food grade, 3 gallon buckets for primary fermentation.
I am planning of several fruit melomels when these are racked.
#1 - 2 gallon semi-sweet traditional.
7# Basswood honey
71B yeast started with Go-Ferm.
S.G - 1.124 - 29-Brix
Roughly 72 hours later, down to 1.105
#2 - 1 gallon Grape Juice Mead (Pyment ??)
2# clover honey
64oz. Welches Concord grape juice
Water to 1 gallon
EC-1118 yeast started with Go-Ferm.
2.5 tsp, Potassium Bicarbonate - pH to 5.0
S.G. - 1.105 - 24.8 Brix
Roughly 72 hours later, down to 1.090
#3 - 1 gallon Pineapple mead (melomel)
66oz cold pressed pineapple juice
2# Nate's Organic Raw & Unfiltered Honey from Brazil & Uruguay
1 cup Lipton's black tea
water to 1 gallon
1 tap. Potassium Bicarbonate - pH to 5.5
71B yeast started with Go-Ferm.
S.G. - 1.090 - 21.8 Brix
Roughly 72 hours later, down to 1.050
#4 - 1 gallon Meadowfoam BOMM
3# Meadowfoam Honey
water to 1 gallon
3/5 tsp Potassium Bicarbonate for pH adjustment.
BE-256 yeast started with Go-Ferm.
S.G. 1.102 - 24.2 Brix
Roughly 72 hours later, down to 1.080
All batches aerated twice daily.
Nutrient additions each evening.
It seems to me they are moving rather slowly.
The basement is showing a temp about 55*.
This morning (712 hours after start) I moved them into the main part of the basement.
The temps there are about 65*.
Looking forward to racking these in a while.
Any comments or suggestions are welcome.
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