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Made my first true mead

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fritz_monroe:
I had 2 hives die out over the winter.  They starved with honey on.  The other day I extracted 4 gallons of honey.  This evening I made my first batch of "true mead."  By true mead, I just mean nothing but honey for the fermentable.  I used 15 pounds of hone to make 5 gallons.  I added 5 tsp. each of yeast nutrient and yeast energizer.  I pitched a starter of 71B-1122 yeast that I made with 1 part honey, 4 parts water and a pinch of nutrient.


In several months, I'll try it for the first time.  That's the reason I went with a 5 gallon batch, I want to try it throughout the aging process.

Wrote it up on the blog if anyone is interested

fritz_monroe:
I forgot to add that I took a hydrometer reading and it came in at 1.100 SG.

archer:
nice Fritz, I found that straight honey meads can take a while to start fermenting so be patient. And take a much longer time to age/mellow/smooth out.

fritz_monroe:
I know it can take time to get started.  But that's one of the reasons I use a starter.  Other reasons is that dry yeast stays viable for years in the fridge.  Also, I've been bit by having "dead" yeast when it came time to pitch the yeast. 

David in MN:
I've had mead ferment off and on for up to 2 years. The "Champagne bubble" can go on and on and on... My advice is to pretend it doesn't exist. There is no such thing as overaged mead.

The result will be great and benefits from bottle aging. My meads have begun as swill and wound up delighting wine drinkers after aging. Dry sparkling happens to be the favorite of my family.

Suppose you froze the ferment and skimmed the ice crystals. You could make a mead "jack" and back sweeten it with more honey to make a potent liqueur... Of course doing such a thing is illegal...

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