Wedding Mead and Memesheepness
So, Sunday I started what is planned to be the Wedding Mead for me and laureth. Because time's a bit short, instead of my usual recipe, I scouted back-issues of Zymurgy in quest of recipes I'd seen there.
The founder of Redstone Meadery wrote the core recipe for his low-alcohol line. That article became the core of this recipe. Following instructions, I pitched more yeast than I normally do (three packets of yeast), and fed the yeasties with dry malt extract while the must was cooling.
Also, Ken Schramm wrote an article on how more aggressively supplementing the nutrients in mead can lead to a batch of mead being ready months faster. While I didn't buy the specific brands of nutrients he recommended, I did look up their constituents -- and discovered the yeast nutrients I already had on hand are almost the same. I'm supplementing on Schramm's schedule, and can report that I've never had a mead fermentation going so rapidly. A few minutes after I added this evening's round of nutrients, I could actually hear the CO2 whistling out the fermentation lock.
Pitching was delayed because I've been too cheap to pick up a wort-cooling gadget, so the carboy was in a sink full of cold water for far too many hours. I must remember to wait and rehydrate the yeast after the must cools in the future.
Now for the memesheepness. What I've been blogging about, in pictures.
What I've been journaling about!
Create your own! By ga_woo using Web Services by Yahoo!
The founder of Redstone Meadery wrote the core recipe for his low-alcohol line. That article became the core of this recipe. Following instructions, I pitched more yeast than I normally do (three packets of yeast), and fed the yeasties with dry malt extract while the must was cooling.
Also, Ken Schramm wrote an article on how more aggressively supplementing the nutrients in mead can lead to a batch of mead being ready months faster. While I didn't buy the specific brands of nutrients he recommended, I did look up their constituents -- and discovered the yeast nutrients I already had on hand are almost the same. I'm supplementing on Schramm's schedule, and can report that I've never had a mead fermentation going so rapidly. A few minutes after I added this evening's round of nutrients, I could actually hear the CO2 whistling out the fermentation lock.
Pitching was delayed because I've been too cheap to pick up a wort-cooling gadget, so the carboy was in a sink full of cold water for far too many hours. I must remember to wait and rehydrate the yeast after the must cools in the future.
Now for the memesheepness. What I've been blogging about, in pictures.
What I've been journaling about!
Create your own! By ga_woo using Web Services by Yahoo!