Hi everyone. I started making mead a couple months ago. My first wasn't that great, but might get better with time. My second batch is about 3 weeks from getting bottled and a sampling of it shows great promise!
Both of those batches were 1 gallon and I recently bought a 6.5 gallon fermenting bucket and a couple 5 gallon carboys. I currently have a very interesting batch of dragons blood going in one of my 5 gallon carboys, so I have to wait until I'm done racking that before I can start a new batch of mead.
I took my recipe from the book by Ken Schramm, "The compleat meadmaker" and I'm inclined to follow that recipe again since the second batch that I made is coming along nicely.
In previous batches, I followed the recipe in the attachment, a picture from the Ken Schramm book. On the recommendation that Ken said about oak, I bought some medium toasted oak spirals and my second batch is currently soaking with about a half stick.
A friend of mine, his son tried adding blackberries to his, but it made the alcohol level increase and they much preferred the regular mead to the berry infused mead.
The one part of the process that is not very scientific is the back sweeting of the mead. Ken writes that he adds about a cup of honey at the beginning and then more as he desires. I started with 1/4 cup in a gallon batch and that seemed to be a good amount. But I checked the S.G. and it was 1.006. I thought that would be pretty dry, but I had already bottled. I later dumped 1/2 the bottles back into a carboy and added about an 1/8 c of honey or maybe a little more. The S.G. rose to about 1.020. Maybe a little too sweet, but who knows.
Is there a specific gravity reading to shoot for? I don't know what right is supposed to taste like at the end really, so having a goal that I can measure should get me closer. That being said, I also bought a PH meter, but I'm not sure exactly how to use it or what the measurements should be.
I'm a newb and am open to any comments/suggestions.
Thanks in advance!
Both of those batches were 1 gallon and I recently bought a 6.5 gallon fermenting bucket and a couple 5 gallon carboys. I currently have a very interesting batch of dragons blood going in one of my 5 gallon carboys, so I have to wait until I'm done racking that before I can start a new batch of mead.
I took my recipe from the book by Ken Schramm, "The compleat meadmaker" and I'm inclined to follow that recipe again since the second batch that I made is coming along nicely.
In previous batches, I followed the recipe in the attachment, a picture from the Ken Schramm book. On the recommendation that Ken said about oak, I bought some medium toasted oak spirals and my second batch is currently soaking with about a half stick.
A friend of mine, his son tried adding blackberries to his, but it made the alcohol level increase and they much preferred the regular mead to the berry infused mead.
The one part of the process that is not very scientific is the back sweeting of the mead. Ken writes that he adds about a cup of honey at the beginning and then more as he desires. I started with 1/4 cup in a gallon batch and that seemed to be a good amount. But I checked the S.G. and it was 1.006. I thought that would be pretty dry, but I had already bottled. I later dumped 1/2 the bottles back into a carboy and added about an 1/8 c of honey or maybe a little more. The S.G. rose to about 1.020. Maybe a little too sweet, but who knows.
Is there a specific gravity reading to shoot for? I don't know what right is supposed to taste like at the end really, so having a goal that I can measure should get me closer. That being said, I also bought a PH meter, but I'm not sure exactly how to use it or what the measurements should be.
I'm a newb and am open to any comments/suggestions.
Thanks in advance!