Author Topic: Thinking about trying my had at mead  (Read 1033 times)

Online dkfick

  • Senior Brewmaster
  • ******
  • Posts: 1012
    • View Profile
Re: Thinking about trying my had at mead
« Reply #15 on: June 18, 2014, 06:27:11 PM »
I do it until the 1/3 through fermentation mark.

Sent from my SAMSUNG-SGH-I747 using Tapatalk

BJCP A0936 National Beer Judge and Mead Judge
Cicerone Certified Beer Server
AHA Member
CRAFT Homebrew Club
Sons of Liberty Homebrew Club
HBT "mors"

Online dkfick

  • Senior Brewmaster
  • ******
  • Posts: 1012
    • View Profile
Re: Thinking about trying my had at mead
« Reply #16 on: June 18, 2014, 06:27:55 PM »
I also let my fruit roam free in primary.

Sent from my SAMSUNG-SGH-I747 using Tapatalk

BJCP A0936 National Beer Judge and Mead Judge
Cicerone Certified Beer Server
AHA Member
CRAFT Homebrew Club
Sons of Liberty Homebrew Club
HBT "mors"

Offline pete b

  • Senior Brewmaster
  • ******
  • Posts: 1431
  • Barre, Ma
    • View Profile
Re: Thinking about trying my had at mead
« Reply #17 on: June 18, 2014, 06:32:49 PM »
On the one hand I see the possible benefit, on the other hand I'm happy with our results. Do you know why oxidation isn't a concern like with beer? Is it the aging?
Renunciation is not giving up the things of the world, but accepting that they go away.
Suzuki Roshi

Online dkfick

  • Senior Brewmaster
  • ******
  • Posts: 1012
    • View Profile
Re: Thinking about trying my had at mead
« Reply #18 on: June 18, 2014, 06:38:43 PM »
Honey is a great antioxidant. The o2 keeps the yeast in the growth phase.

Sent from my SAMSUNG-SGH-I747 using Tapatalk

BJCP A0936 National Beer Judge and Mead Judge
Cicerone Certified Beer Server
AHA Member
CRAFT Homebrew Club
Sons of Liberty Homebrew Club
HBT "mors"

Online dkfick

  • Senior Brewmaster
  • ******
  • Posts: 1012
    • View Profile
Re: Thinking about trying my had at mead
« Reply #19 on: June 18, 2014, 06:39:31 PM »
Of course I feed it a bunch of FAN while doing it.

Sent from my SAMSUNG-SGH-I747 using Tapatalk

BJCP A0936 National Beer Judge and Mead Judge
Cicerone Certified Beer Server
AHA Member
CRAFT Homebrew Club
Sons of Liberty Homebrew Club
HBT "mors"

Offline hopfenundmalz

  • Official Poobah of No Life.
  • *
  • Posts: 6307
  • Milford, MI
    • View Profile
Re: Thinking about trying my had at mead
« Reply #20 on: June 19, 2014, 05:49:47 AM »
Jeff Rankert
Ann Arbor Brewers Guild, AHA Member, BJCP Certified
Home-brewing, not just a hobby, it is a lifestyle!

Offline pete b

  • Senior Brewmaster
  • ******
  • Posts: 1431
  • Barre, Ma
    • View Profile
Re: Thinking about trying my had at mead
« Reply #21 on: June 19, 2014, 07:03:29 AM »
Radredfox I'm sure you were hoping for more clearcut answers: If I were you I would use yeast nutrient, especially if you are not putting in fruit. I think I have been lucky not using it in part because I am almost always making melomel and the fruit adds nutrients. Also, the honey around where I live is very dark, especially the fall honey which is mostly what we use because most of our fruit is ripe in the fall. We make up to 25 gallon batches so I think this year I will make half the way we have been and half using methods in the excellent article that hopfenundmalz linked to. The problem with mead as opposed to beer is in the time it takes to get results we will make another dozen batches and it will be a year later.We have had a good amount of rain this spring and our hives are pretty strong so there is a good chance that we will have a honey flow in a couple weeks so if I get enough of the lighter summer honey I will probably try making a plain mead and using nutrients. Now to convince my girlfriend to change her methods after 20 years...
Renunciation is not giving up the things of the world, but accepting that they go away.
Suzuki Roshi

Offline erockrph

  • Official Poobah of No Life.
  • *
  • Posts: 4212
  • Chepachet, RI
    • View Profile
    • The Hop WHisperer
Re: Thinking about trying my had at mead
« Reply #22 on: June 25, 2014, 03:47:22 PM »
While I don't think nutrients are strictly required for melomels, I think they make a world of difference. With proper staggered nutrient additions I've had big melomels bottled and perfectly drinkable in under 4 months with no jet fuel fusels at all.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline udubdawg

  • Brewmaster
  • *****
  • Posts: 830
    • View Profile
Re: Thinking about trying my had at mead
« Reply #23 on: June 25, 2014, 05:11:49 PM »
OP, have you narrowed down what you want to do, style-/alcohol-/sweetness-wise?

Offline hopfenundmalz

  • Official Poobah of No Life.
  • *
  • Posts: 6307
  • Milford, MI
    • View Profile
Re: Thinking about trying my had at mead
« Reply #24 on: June 26, 2014, 05:37:40 AM »
While I don't think nutrients are strictly required for melomels, I think they make a world of difference. With proper staggered nutrient additions I've had big melomels bottled and perfectly drinkable in under 4 months with no jet fuel fusels at all.
There was a panel discussion a few years back with many mead makers of the year. All meads served were <6 months old and were excellent. Kurt Stock said he never has mead over 3 months old, as it has been consumed by then!
Jeff Rankert
Ann Arbor Brewers Guild, AHA Member, BJCP Certified
Home-brewing, not just a hobby, it is a lifestyle!

Offline erockrph

  • Official Poobah of No Life.
  • *
  • Posts: 4212
  • Chepachet, RI
    • View Profile
    • The Hop WHisperer
Re: Thinking about trying my had at mead
« Reply #25 on: June 26, 2014, 08:08:01 AM »
While I don't think nutrients are strictly required for melomels, I think they make a world of difference. With proper staggered nutrient additions I've had big melomels bottled and perfectly drinkable in under 4 months with no jet fuel fusels at all.
There was a panel discussion a few years back with many mead makers of the year. All meads served were <6 months old and were excellent. Kurt Stock said he never has mead over 3 months old, as it has been consumed by then!

Speaking of Curt Stock, this document is the bible of fruit meadmaking AFAIC:

http://www.bjcp.org/mead/melomel.pdf
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline hopfenundmalz

  • Official Poobah of No Life.
  • *
  • Posts: 6307
  • Milford, MI
    • View Profile
Re: Thinking about trying my had at mead
« Reply #26 on: June 26, 2014, 08:16:06 AM »
While I don't think nutrients are strictly required for melomels, I think they make a world of difference. With proper staggered nutrient additions I've had big melomels bottled and perfectly drinkable in under 4 months with no jet fuel fusels at all.
There was a panel discussion a few years back with many mead makers of the year. All meads served were <6 months old and were excellent. Kurt Stock said he never has mead over 3 months old, as it has been consumed by then!

Speaking of Curt Stock, this document is the bible of fruit meadmaking AFAIC:

http://www.bjcp.org/mead/melomel.pdf
Thanks for pointing to where that one is located.

This was published after Ken Scramm's book came out. The staged nutrient additions will be covered in a second edition, which he is working on, I have no idea when that will come out.

https://www.homebrewersassociation.org/attachments/0000/1256/NDzym05_MasterMead.pdf
Jeff Rankert
Ann Arbor Brewers Guild, AHA Member, BJCP Certified
Home-brewing, not just a hobby, it is a lifestyle!