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Messages - brown stout

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1
Other Fermentables / Re: First Mead
« on: November 27, 2012, 07:58:07 PM »
I think it is common for first meads to be under attenuated because the must is low in nutrients and the CO2 needs to be driven out of the must to allow the yeast to finish the job.
 

I make "under attenuated" meads on purpose, regularly.  I like low alcohol sweet meads.  Back-sweetening does not give the same flavor profile.  Never tried driving out the carbon dioxide.  Seems like taking a chance on making a sherry-like mead by introducing oxygen at the wrong time.

Staggered nutrient additions and de-gassing have done wonders for my meads.  Full attenuation, yet they retain a certain "sweetness," even though the gravity is low.  De-gassing won't introduce any off flavors as long as it's done during the first few days of primary fermentation.  I have a wand that I hook up to a power drill and let 'er fly.  Trick is you need a large 7.9 gallon bucket during this time.  The foam will be incredible and you might lose some must otherwise.  Once fermentation slows, I transfer to a carboy.  There's an excellent article by Steve Piatz called "Making Mead the Easy Way."  I'm sure you could find it on Google.  I highly recommend the article.


Should I use a 7.9 gallon bucket in the beginning to be safe.( for 5 gallon batch)  I was going to use one of my 6.5 gallon glass carboys and am worried now about the foaming and ability to aerate.

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Other Fermentables / Re: First Mead
« on: November 26, 2012, 07:14:38 PM »
As you're researching what type of mead to make, I recommend that you familiarize yourself with no-boil musts, staggered nutrient additions, aeration and degassing of meads.  Meads are very easy on day 1, but the treatment of fermentation is very different from what you do for typical beers.  I think it is common for first meads to be under attenuated because the must is low in nutrients and the CO2 needs to be driven out of the must to allow the yeast to finish the job.


Thanks for the information.  This will help me out.

3
Other Fermentables / Re: First Mead
« on: November 21, 2012, 06:59:16 PM »
Avoid Barkshack Ginger Mead.  Nasty! (IMHO).  I would suggest trying some kind of a fruit mead.  Fruit in the mead lends nutrients and stability.  Most of all read Ken Schramm's book The Complete Meadmaker.

Please tell us more about the antique mead bottles you found.


The mead bottles that I have were dug up from privy's in Baltimore. ( Circa 1840-1860 pits)   One example that I have is a very heavy( 2.12 lb) grey salt glaze stoneware bottle that measures 10" tall.  Wm. Russell is impressed on one side.  William Russell was a bottler that bottled beer, mead, and soda.  He was located at 22 Light Street.  He was in business from 1847-1861.

Thanks,

Marc


4
Other Fermentables / Re: First Mead
« on: November 20, 2012, 09:19:18 PM »
Thanks, Ben. My favorite beers are Strong Ales and Barley Wines.  I like your suggestion.  I will start plain and work from there.



Marc

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Other Fermentables / First Mead
« on: November 20, 2012, 07:47:41 PM »
Hello,



I have been home brewing beer for the past five years and have always had in the back of my mind to make a mead.  I have recently picked up some stoneware mead bottles that were used in Baltimore, Maryland during the 1840-1850's time frame and thought now was the time to make some mead.  What would you suggest that I make.


Thanks,

Marc

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