Mead

drtom · Post by **drtom** » Monday Sep 11, 2006 9:46 am

Hi All

The recent mentions of mead got me curious. I did some reading, and have put on a small test batch (2L only!). Here's what I used:

500g "rainforest" honey
2 chamomile tea bags
1 regular tea bag (bushells IIRC)
1/2 tsp yeast nutrient
1 sachet coopers ale yeast

Boiled all ingredients except the yeast and yeast nutrient for 10 mins, skimming frequently.

Poured into carboy (Actually a 2L sherry bottle - don't drink the stuff - just use it for cooking). Added nutrient. Fitted airlock and allowed to cool.

Once cool, pitched yeast.

Will let you know how it goes.

T.

Chris · Post by **Chris** » Monday Sep 11, 2006 1:22 pm

Straight honey mead- the hardest one to get right. Good luck.

If you go ahead with a bigger batch, many of the problems that you encounter with a smaller batch won't be nearly as pronounced.

Also, consider using the Wyeast mead yeast.

drtom · Post by **drtom** » Monday Sep 11, 2006 9:39 pm

FWIW, it has been brewing for less than 12 hours, and already the airlock is bubbling about every second or so. And here I was worried that the wort (I'm sure that's not what you call it for mead, but I'm not sure what the right term is) was too high gravity for a generic cooper's ale yeast (OG ~100, EST FG ~0).

T.

gregb · Post by **gregb** » Tuesday Sep 12, 2006 5:15 am

If it is the Coopers Ale yeast from a white tin, I'd not be surprised if it fermented away merrilly. That stuff is like superboy on red cordial.

Cheers,
Greg

damonpeyo · Post by **damonpeyo** » Tuesday Sep 12, 2006 10:29 am

I have heard some people put... *cough* pot *cough* while it's fermating away.

rwh · Post by **rwh** » Tuesday Sep 12, 2006 10:34 am

drtom wrote:...the wort (I'm sure that's not what you call it for mead, but I'm not sure what the right term is)

It's "must" I think. Same as wine.

drtom · Post by **drtom** » Tuesday Sep 12, 2006 11:55 am

ah, yes. thank you!

T.

Chris · Post by **Chris** » Tuesday Sep 12, 2006 12:05 pm

Yeah, must is right.

As for your yeast, if your fermentation sticks and you can't get it going again, finish it off with a champagne yeast.

drtom · Post by **drtom** » Tuesday Sep 12, 2006 12:32 pm

Yeah, I've used champagne yeast before - for an insane belgian that I did. Actually, I think the brew was just cold in that case. I've got a heater now, so I should be able to tell.

T.