mead updates
I need to get a paper journal to note my batches in. Partially so I can have them with me while cooking (hot watery honey + computers = not good idea).. partially so I can go back to the batch and make notes.
Like that the first Mesquite batch I added 1/8 tsp nutrient booster and energiser. It's always been pretty sluggish, and though it tasted great, I think it needs to ferment a bit longer.
1 gallon of Pomegranate + Orange blossom
~2 lbs gunters Orange blossom (about half the 5lb jug, little less)
1 lb Trader Joes Mesquite blossom honey
11.5 oz Asmar's Pure Pomegranate molasses
Normal heat to 150F for 3 mins, cool down.
PH starting was 3.2, 1 tsp calcium carbonate raised it to 3.4-3.6 (ph strips are hard to read, should get electric reader)
1/2 tsp tannin
1/2 tsp nutrient energizer (I figured it wouldn't need much nitrogen due to the molasses)
starting SG=1.140~1.142ish - hard to see with the foam
used 2 packets of Lavlin D-47. I put the first batch into some HOT water by mistake, let it cool, added second packet just in case.
3 Gallon batch of Mesquite
12 lbs of Trader Joes Mesquite honey from the coffee can like thingies.
5 oz of Azmar's rose water (about half the bottle)
1.5 tsp energiser
3 tsp nutrient
2.5 tsp of citric acid - it wasn't even at 4 when I started, it is now down between 3.5 and 3.6
Involved lots and lots of shaking to mix, so it should be well oxygenated. That carboy is a workout when you add in 12 lbs of honey and fill the rest with water..
SG=1.140
1 vial of White Labs "Sweet Mead wine yeast" WLP720
this is my first use of liquid yeast - damn was it expensive (8x the dry in cost)
edit as of 6pm today, it still was not burbling, but it was foamy. I put in a packet of the Lavlin D-47, and 20 mins later it was bubbling furiously - which makes me wonder if I didn't have the top on tight, or ?? It takes at least 2-3 hours for newly added yeast to make bubbles... Regardless, I'm bummed because I wanted to see if I could discern a difference in flavor from using another strain of yeast.
Like that the first Mesquite batch I added 1/8 tsp nutrient booster and energiser. It's always been pretty sluggish, and though it tasted great, I think it needs to ferment a bit longer.
1 gallon of Pomegranate + Orange blossom
~2 lbs gunters Orange blossom (about half the 5lb jug, little less)
1 lb Trader Joes Mesquite blossom honey
11.5 oz Asmar's Pure Pomegranate molasses
Normal heat to 150F for 3 mins, cool down.
PH starting was 3.2, 1 tsp calcium carbonate raised it to 3.4-3.6 (ph strips are hard to read, should get electric reader)
1/2 tsp tannin
1/2 tsp nutrient energizer (I figured it wouldn't need much nitrogen due to the molasses)
starting SG=1.140~1.142ish - hard to see with the foam
used 2 packets of Lavlin D-47. I put the first batch into some HOT water by mistake, let it cool, added second packet just in case.
3 Gallon batch of Mesquite
12 lbs of Trader Joes Mesquite honey from the coffee can like thingies.
5 oz of Azmar's rose water (about half the bottle)
1.5 tsp energiser
3 tsp nutrient
2.5 tsp of citric acid - it wasn't even at 4 when I started, it is now down between 3.5 and 3.6
Involved lots and lots of shaking to mix, so it should be well oxygenated. That carboy is a workout when you add in 12 lbs of honey and fill the rest with water..
SG=1.140
1 vial of White Labs "Sweet Mead wine yeast" WLP720
this is my first use of liquid yeast - damn was it expensive (8x the dry in cost)
edit as of 6pm today, it still was not burbling, but it was foamy. I put in a packet of the Lavlin D-47, and 20 mins later it was bubbling furiously - which makes me wonder if I didn't have the top on tight, or ?? It takes at least 2-3 hours for newly added yeast to make bubbles... Regardless, I'm bummed because I wanted to see if I could discern a difference in flavor from using another strain of yeast.