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mead

Mead

  • Sparking mead lb./gal: 2 Original Gravity: 1.070-1.075 Final Gravity: .996
  • Dry (still) lb./gal: 2-2.5 Original Gravity: up to 1.110 Final Gravity: 1.000-1.010
  • Medium (still) lb./gal: 2.5-3 Original Gravity: 1.110-1.120 Final Gravity: 1.010-1.015
  • Sweet (still) lb./gal: 3-4 Original Gravity: 1.120-1.135 Final Gravity: 1.020-1.050

Results

  • Pear mead bottled January 2018 is very good. Batch 16.
  • Mead with Fresh Blueberries kinda headache. Batch 21.
  • Fresh Blueberry. Tart. not too strong. Batch 37.
  • Vin du Framboise. Sweet Raspberry. not too strong. Batch 29.
  • Blueberry Chardonnay. ??? Batch 28.

Recipes

  • 5 us gallons = 18.92 liters.
  • To get an SG of 1.05 in water, add 130g of sugar per liter. 130g x 19L = 2470g. 2470 / 28.3 = 88.2oz or 5.5 lb for 5 gallons.
  • To get an SG of 1.10 in water, add 261g of sugar per liter, 261g x 19L = 4959g. 4959/ 28.3 = 175.2oz or 10.95 lb for 5 gallons.
  • add fruit to 4 gallons of water. Note how much sugar is required to get to desired SG, then add 25% more.
  • Using your brew volume, poundage of honey, and OG, you can determine the specific PPPG (points per pound per gallon) your specific honey contributes.
  • Average is around 38 or so, so if you added 1 lb honey to a 5 gal batch, you would be adding 38/5 ~ 8 gravity points to your OG…
  • Add 1 tsp/gallon of yeast nutrient
  • Potassium sorbate, aka “stabilizer,” prevents renewed fermentation in wine that is to be bottled and/or sweetened. Use 1/2 teaspoon per gallon
  • Add 5 campden tablets and 2.5 tsp of potassium sorbate to prevent renewed fermentation
  • Each campden tablet equals 1/16 tsp of sodium metabisulfite. Use a bit more than 1/4 tsp for 5 gallons.
  • 1 teaspoon of pectin enzyme per gallon. it helps to break down all solids after the fermentation
  • Labels use #5160. Paper feeds face up.
  • Muskoka wine boys email addresses
  • Herwig Schroth herlyn@muskoka.com
  • Remove labels with OxyClean, GooGone, isopropyl alcohol.
  • Yeast is Lalvin D47
  • #9 corks are measures 1 3/4” x 15/16”. #8 are 7/8“ x 1 3/4”. #9 are 1/16 greater in diameter.
  • use #8 corks
  • Oaking mead For chips, a tenth of an ounce per gallon for about a week is sufficient.
  • Used old corker on Batch 24. Only 1 miss.
  • Add Kieselsol at end of fermentation, then chitosan a day later to remove crud. Both are fining agents.
  • Corks are much easier after 2 days of soaking.

Batch 39

 Home Brew Ohio - 3910 Vintners Best Fruit Wine Base, Raspberry (https://www.amazon.com/dp/B019QPDR40)
 Started 12/11/2021
 5 tsp yeast nutrient
 Added 4 gallons of Spring water
 1 cup sugar.
 To get fermentation started, I heated 2 gallons of water and combined it with the wine base. Then siphoned off 1/2+ gallon onto 2 jugs each with half the yeast. Kept them warm for about 8 hours. Recombined all and all is well the same day.
 Racked into secondary 12/22
 27 bottles 2/13/2022 after adding 2.5 tsp potassium sorbate, 1/4 tsp sodium metabisulfite, and 2+ cups sugar
 Home Brew Raspberry
 

Batch 38

 Home Brew Ohio - 3910 Vintners Best Fruit Wine Base, Cherry (https://www.amazon.com/dp/B019QQBQ1K)
 Started 11/19/2021
 Ferment was slow to start. Used a heating pad.
 2 cans of Kroger sweet cherries
 5 tsp yeast nutrient
 Added 4 gallons of Spring water
 initial SG 1.085.
 Removed cherries 11/27/2021 with SG 1.030.
 Racked into secondary 12/4
 26 bottles 2/6/2022 after adding 2.5 tsp potassium sorbate and 3 campden tablets
 Home Brew Cherry
 

Batch 37

 Australian chardonnay (https://www.amazon.com/gp/product/B016DRVY7Q)
 6 pounds of fresh cranberries in cheese cloth
 5 tsp yeast nutrient
 Added 3 gallons of Spring water
 26 bottles 3/9/2020 after adding 2.5 tsp potassium sorbate and 5 campden tablets
 Fresh Cranberry Chardonnay

Batch 36

 12 pounds of [[https://www.ebay.com/usr/bratok07?_trksid=p2047675.l2559|Nature Nate's Honey]]
 6 pounds of fresh cranberries in plastic bags with marbles
 ~2 lbs sugar
 5 tsp yeast nutrient
 Added 3 gallons of Spring water
 27 bottles 3/9/2020 after adding 2.5 tsp potassium sorbate and 5 campden tablets
 Cranberry Mead

Batch 35

 Pear base (https://www.amazon.com/gp/product/B019QQ5XN2)
 2 pounds of Harris Teeter fresh pears
 ~2 lbs sugar
 5 tsp yeast nutrient
 Added 3 gallons of Spring water
 11/23/19
 racked into secondary 12/2.

Batch 34

 12 pounds of [[https://www.ebay.com/usr/bratok07?_trksid=p2047675.l2559|Nature Nate's Honey]]
 6 pounds of Harris Teeter fresh pears
 ~2 lbs sugar
 5 tsp yeast nutrient
 Added 4 gallons of Spring water
 11/23/19
 racked into secondary 12/2

Batch 33

  • 21 pounds of Harris Teeter fresh black cherries
  • ~6 lbs sugar
  • 5 tsp yeast nutrient
  • Added 3 gallons of Spring water
  • 6/22/19 Initial SG 1.040
  • racked into secondary 7/9 about 4 gallons.
  • racked again 7/19/2019
  • 25 bottles 7/29/19 after adding 2.5 tsp potassium sorbate and 5 campden tablets
  • Fresh Black Cherry

Batch 32

  • 18 pounds of Harris Teeter blueberries
  • ~7 lbs sugar
  • 5 tsp yeast nutrient
  • Added 4 gallons of Spring water
  • 6/15/19 Initial SG 1.040
  • racked into secondary 6/22.
  • racked again 7/9/2019
  • 27 bottles 7/18/19 after adding 2.5 tsp potassium sorbate and 5 campden tablets
  • Fresh Blueberry

Batch 31

  • 18 pounds of Harris Teeter blackberries
  • 5 lbs sugar
  • 2 1/2 tsp pectic enzyme
  • 2 tsp acid blend
  • 5 tsp yeast nutrient
  • Added 4 gallons of Spring water
  • 6/5/19 Initial SG 1.040
  • racked into secondary 6/15
  • racked again 6/22/2019
  • Still cloudy 7/12. Added Kieselsol. Then chitosum a day later. cleared up nicely.
  • 26 bottles 7/16/19 after adding 2.5 tsp potassium sorbate and 5 campden tablets
  • Blackberry Wine

Batch 30

  • 2 cans of Vintner's Harvest Fruit Sweet Cherry Puree - Cherry 3 lb. 1 oz https://www.amazon.com/gp/product/B074Q6CTLZ
  • 2 1/2 tsp tannin
  • 8 lbs suger
  • 2/5 tsp pectic enzyme
  • 2 tsp acid blend
  • 5 tsp yeast nutrient
  • Added 4 gallons of Spring water
  • 4/14/19 Initial SG 1.070
  • racked into secondary 4/21.
  • racked again 5/19/2019
  • 25 bottles 6/4/19 after adding 2.5 tsp potassium sorbate and 5 campden tablets
  • Drank 12 oz of the leftovers. Not sweet, but fairly strong.
  • Sweet Cherry

Batch 29

  • Raspberry (Vintner's Harvest Fruit Bases) 96 oz https://www.amazon.com/gp/product/B0064OLMAS
  • 2 1/2 tsp tannin
  • 5 tsp yeast nutrient
  • 2/5 tsp pectic enzyme
  • 2 tsp acid blend
  • 5 tsp yeast nutrient
  • Added 4 gallons of Spring water
  • 3/6/19 Initial SG 1.1005
  • racked into secondary 3'13 - 3/20.
  • racked again 5/19/2019. Was still bubbling.
  • 25 bottles 5/20/2019 after adding 2.5 tsp potassium sorbate and 1/8 tsp sodium metabisulfite
  • On the sweet side even with no sugar
  • Vin de Framboise

Batch 28

  • 6 liters of Australian Chardonnay juice https://www.amazon.com/gp/product/B016DRVY7Q
  • 8 pounds of Harris Teeter Frozen Blueberries
  • 5 tsp yeast nutrient
  • added wood chips from package
  • Used included Lalvin EC 1118 yeast
  • Added 4 gallons of Spring water
  • 2/9/19 Initial SG 1.1005
  • removed fruit 2/21 and racked into secondary. SG .994
  • 29 bottles 4/10/2019 after adding 2.5 tsp potassium sorbate and 5 campden tablets
  • Blueberry Chardonnay

Batch 27

Batch 26

  • 6/9 12 pounds of Nature Nate's Honey
  • 5 tsp yeast nutrient.
  • 4 gallons of Spring water
  • Must temperature was in the 90s. Overflowed the bucket the second day.
  • Racked 6/18
  • 25 bottles 7/25/2108
  • Black Cherry Mead

Batch 25

Batch 24

  • 3/16 12 pounds of dickydobiking
  • 48 ounces of Blood Orange Puree
  • 5 tsp yeast nutrient.
  • 5 gallons of Spring water
  • racked into secondary 3/14 - SG close to 0
  • Blood Orange Mead
  • 25 bottles 6/3/2018

Batch 23

  • 3/16 12 pounds of honeydabber
  • added 1 lb of raw honey from Safeway
  • 5 tsp yeast nutrient.
  • Added just 3 gallons of Spring water to leave enough space for the fruit
  • added 10+ pounds of fresh Anjou pears
  • removed fruit and racked into secondary 3/26.
  • Fresh Pear Mead
  • 27 bottles 5/5/2018

Batch 22

  • 12 pounds of honeydabber
  • added 1 lb of raw honey from Safeway
  • 5 tsp yeast nutrient.
  • Added 4 gallons of Spring water to get to 5+ gallons
  • 2/6 Initial SG 1.090
  • added 6 large Honey Crisp apples
  • removed fruit and racked into secondary 2/16. SG 1.005.
  • Honey Crisp Apple Mead
  • 26 bottles 4/6/2018

Batch 21

  • 12 pounds of honeydabber
  • added 1 lb of raw honey from Safeway
  • 5 tsp yeast nutrient.
  • Added 4 gallons of Spring water to get to 5+ gallons
  • 1/16 Initial SG 1.090
  • added 6.75 lbs fresh blueberries from Safeway
  • removed fruit and racked into secondary 1/22. SG 1.010.
  • 26 bottles 3/4/2018
  • Mead with Fresh Blueberries

Batch 20

  • 12 pounds of honeydabber
  • added 1 lb of raw honey from Safeway
  • 5 tsp yeast nutrient.
  • Added 4 gallons of Spring water to get to 5+ gallons
  • 1/6 Initial SG 1.090
  • added 5.5 lbs fresh cherries from Safeway
  • removed fruit and racked into secondary 1/13. SG 1.020.
  • 26 bottles 2/23/2018
  • Mead with Fresh Cherries

Batch 19

  • 12 pounds of honeydabber
  • added 1 lb of raw honey from Safeway
  • 5 tsp yeast nutrient.
  • Added 4 gallons of Spring water to get to 5+ gallons
  • 12/28 Initial SG 1.000
  • added 5 lbs black cherries from Walmart
  • removed fruit and racked into secondary 1/3. SG 1.020.
  • 26 bottles 2/18/2018
  • Black Cherry Mead

Batch 18

  • 12 pounds of honeydabber
  • added 1 lb of raw honey from Safeway
  • 5 tsp yeast nutrient.
  • Added 4 gallons of Spring water to get to 5+ gallons
  • 12/23 Initial SG 1.100
  • added 6 lbs blueberries from Walmart
  • removed fruit and racked into secondary 12/28. SG 1.020.
  • 28 bottles 1/XX/2018
  • Blueberry Mead

Batch 17

  • added 1 lb of raw honey from Harris Teeter
  • 5 tsp yeast nutrient.
  • Added 4 gallons of Spring water to get to 5+ gallons
  • 11/26 Initial SG 1.085
  • added 4+ lbs fresh ginger root from Harris Teeter 11/26
  • removed fruit and racked into secondary 12/1. SG 1.000.
  • 25 bottles 1/13/2018
  • Ginger Mead

Batch 16

  • added 1 lb of raw honey from Harris Teeter
  • 5 tsp yeast nutrient.
  • Added 4 gallons of Spring water to get to 5+ gallons
  • 11/19 Initial SG 1.090
  • added 5 lbs fresh pears from Harris Teeter 11/20
  • 11/20 SG 1.100
  • removed fruit and racked 11/26. SG 1.020.
  • 25 bottles 1/6/2018
  • Pear Mead

Batch 15

  • 12 pounds of Washington State honey
  • 5 lbs frozen peaches from Harris Teeter
  • 5 tsp yeast nutrient.
  • Added 4 gallons of Spring water to get to 5+ gallons
  • 11/10 Initial SG 1.090
  • removed fruit 11/15. SG 1.030.
  • racked into secondary 11/16. SG 1.025
  • 26 bottles 12/28/17
  • Peach Mead

Batch 14

  • 12 pounds of Washington State honey
  • 78 oz (~5 lbs) fresh blackberries from Harris Teeter
  • 5 tsp yeast nutrient.
  • Added 4.5 gallons of Spring water to get to 5+ gallons
  • 11/3 Initial SG 1.090
  • removed fruit 11/9
  • racked into secondary 11/9. SG 1.020
  • Racked 12/22 and added 2.5 tsp potassium sorbate and 5 campden tablets
  • 26 bottles 12/22/2017
  • Blackberry Mead
  • hydromel aux mûres

Batch 13

  • 14 pounds of Desert Creek Honey
  • 3 pounds of Ocean Spray cranberries
  • 7 ounces of Sun Maid Raisins
  • 5 tsp yeast nutrient.
  • Added 4 gallons of Spring water to get to 6 gallons
  • 11/2 Initial SG 1.100
  • removed fruit 11/10. SG 1.030.
  • racked into secondary 11/12. SG 1.020
  • very little cranberrry flavor probably because I did not break the berries. Boiled 3 lbs of cranberries and added them to the must 11/16
  • removed cranberries 11/18. reduced by half.
  • 27 bottles 12/23 after adding 2.5 tsp potassium sorbate and 5 campden tablets
  • Cranberry Mead
  • l'hydromel à la canneberge

Batch 12

  • 6 liters of Australian Chardonnay juice https://www.amazon.com/gp/product/B016DRVY7Q
  • 6 pounds of Traders Joes Black Cherries http://www.traderjoes.com/fearless-flyer/article/2131
  • skipped adding wood chips from package
  • 3 tbsp yeast nutrient. should be 5 tsp.
  • Added 4.5 gallons of Spring water to get to 6 gallons
  • 10/5 Initial SG 1.095
  • removed fruit 10/13
  • racked into secondary 10/22. SG .994
  • 28 bottles 11/18 after adding 2.5 tsp potassium sorbate and 5 campden tablets
  • Chardonnay aux cerises noires

Batch 11

  • 6 pounds of fresh strawberries from Harris Teeter
  • Added 3 gallons of Spring water to get to 6 gallons
  • 9/16 Initial SG 1.085
  • removed fruit 9/24. SG .0995
  • racked into secondary 9/26
  • Vin blanc à la fraise
  • 28 bottles 11/18/2017 after adding 2.5 tsp potassium sorbate and 5 campden tablets

Batch 10

Batch 9

Batch 8

Batch 7

Batch 6

Batch 5

Batch 4

  • 15 pounds from Harris Teeter @ $14.99 for 5 lbs
  • Added < 4 gallons water to get to 5.5 gallons
  • 5/1 Initial SG 1.1000+
  • 5/5 SG 1.070
  • 5/7 SG 1.060
  • 5/9 SG 1.050
  • 5/11 SG 1.045
  • 5/16 SG 1.015 racked
  • 6/23 racked
  • 9/8 added 5 campden tablets and 2.5 tsp of potassium sorbate
  • Mead de Harris de Teeter
  • Bottled 9/11/2016

Batch 3

  • 5 quarts from honeydabber on ebay from Florida
  • Dark honey
  • Added < 4 gallons water to get to 5.5 gallons
  • 4/20 Initial SG 1.070+
  • 4/25 SG 1.060
  • 4/30 racked at 1.030
  • 6/23 racked
  • 9/8 added 5 campden tablets and 2.5 tsp of potassium sorbate
  • Mead du Dabber de Miel - Mead from the Honey Dabber
  • Mead de la rue Buchanan
  • Bottled 9/11/2016
  • Drank a bottle 9/11/2017. Nice and light.

Batch 2

  • 12 pounds from Walmart
  • Initial SG 1.095 on 4/4
  • 1.080 on 4-6
  • 1.030 on 4-13. Racked
  • 6/23 racked
  • 7/24 bottled 25 bottles
  • mead from the wall market - mead du marché du mur

Batch 1

  • Honey from YLHBS
  • Added ? lbs. dried cherries
  • Thought fermentation was stuck; added second yeast
  • SG < 1.0 4/20
  • 4/30 final rack. topped off with h20
  • 5/7 added 5 campden tablets and 2.5 tsp of potassium sorbate
  • 7/24 bottled 24 bottles
  • wildflower mead with cherries - wildflower mead avec des cerises
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