Author Topic: All new Mead Making section on HomebrewersAssociation.org  (Read 524 times)

Offline duncan

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All new Mead Making section on HomebrewersAssociation.org
« on: July 16, 2014, 10:11:27 AM »
Hey AHA forum folk,

I am super excited to announce HomebrewersAssociation.org now has a section dedicated to making mead at home! It is laid out the same was as our Let's Brew beer sections, with a step-by-step tutorial, list of necessary equipment, a discussion about ingredients, and a selection of recipes. There is also some suggested tips for improving your mead making process, which includes things like staggered nutrient additions.

We launched this to coincide with Mead Day 2014 (August 2), which hopefully some of you plan to celebrate!

Cheers,
Duncan

Offline theDarkSide

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Re: All new Mead Making section on HomebrewersAssociation.org
« Reply #1 on: July 16, 2014, 11:26:52 AM »
Very nice...now to make some mead!!
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Offline dkfick

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Re: All new Mead Making section on HomebrewersAssociation.org
« Reply #2 on: July 16, 2014, 11:34:39 AM »
Very nice...now to make some mead!!
Depending on the yeast I wouldn't ferment it at the temp range they are suggesting of 65-75.  Cold and slow is the way to go.  I usually ferment between 55-58F with a white wine yeast.  I have used red wine yeasts where that was just too cold for them and I have gone up to 62-65 for those.  Otherwise I would recommend cold.  You'll be much more happy with the flavors in general (exceptions to every rule etc...)
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Offline udubdawg

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Re: All new Mead Making section on HomebrewersAssociation.org
« Reply #3 on: July 16, 2014, 11:52:18 AM »
Very nice...now to make some mead!!
Depending on the yeast I wouldn't ferment it at the temp range they are suggesting of 65-75.  Cold and slow is the way to go.  I usually ferment between 55-58F with a white wine yeast.  I have used red wine yeasts where that was just too cold for them and I have gone up to 62-65 for those.  Otherwise I would recommend cold.  You'll be much more happy with the flavors in general (exceptions to every rule etc...)

I agree with cold and slow, but to be fair they do make clear they are using 71B.

(although, if I've got 71B and a must in the 1.108 range, it aint finishing medium sweet...YMMV!)

Offline dkfick

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Re: All new Mead Making section on HomebrewersAssociation.org
« Reply #4 on: July 16, 2014, 11:55:47 AM »
Very nice...now to make some mead!!
Depending on the yeast I wouldn't ferment it at the temp range they are suggesting of 65-75.  Cold and slow is the way to go.  I usually ferment between 55-58F with a white wine yeast.  I have used red wine yeasts where that was just too cold for them and I have gone up to 62-65 for those.  Otherwise I would recommend cold.  You'll be much more happy with the flavors in general (exceptions to every rule etc...)

I agree with cold and slow, but to be fair they do make clear they are using 71B.

(although, if I've got 71B and a must in the 1.108 range, it aint finishing medium sweet...YMMV!)
I use 71B for most of my meads... 57F is what I like to ferment it at.  I find if I go anywhere above 62 I need to have a considerable increase in aging time before I find it acceptable.  I agree with an OG of 1.108 I'm having a bone dry mead if I don't back-sweeten it with 71B.
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Offline theDarkSide

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Re: All new Mead Making section on HomebrewersAssociation.org
« Reply #5 on: July 16, 2014, 12:29:45 PM »
71B, the 001 and 830 of mead yeast  ;)
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Offline dkfick

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Re: All new Mead Making section on HomebrewersAssociation.org
« Reply #6 on: July 16, 2014, 12:59:26 PM »
I recently did a tasting for a mead experiment (presented at the NHC) where a bunch of different yeasts were used.  I was pretty impressed with ICV D254.  It had nice honey highlights and presented with a much fuller body than the mead should have had being quite dry.  Just bought a 80g package of it to give it a whirl with this bucket of orange blossom honey I ordered a couple months ago... Now if only I can clear some space in my fermentation chamber...
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Offline erockrph

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Re: All new Mead Making section on HomebrewersAssociation.org
« Reply #7 on: July 16, 2014, 12:59:26 PM »



(although, if I've got 71B and a must in the 1.108 range, it aint finishing medium sweet...YMMV!)
If I have 71B and a must in the 1.128 range it's not finishing medium sweet. I get about .120 points of attenuation with proper SNA using 71B. That yeast is a beast.
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Offline duncan

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Re: All new Mead Making section on HomebrewersAssociation.org
« Reply #8 on: July 17, 2014, 07:30:01 AM »
Hey Everyone,

First, a big thanks for everyone's notes on the section so far. This recipe was taken from the mead making tutorial in a book, except I advocated for the no-heat method isntead of the boiling method used to santize the must in the book.

In regard to the fermentation temperatures, that was one I struggled with, and perhaps it could be worded better. I know lower ferm temperatures will keep the "jet fuel" aspects to a minimum so you don't need as extensive aging, but on the flipside this tutorial is meant for the newbie who might not have the ability to hold fermentation temperatures below 60*F. I think I will go back in and recommend people stick to the lower end of the suggested range, and then on the Mead Making Tips page, have cool fermentation be a tip.

And you guys are totally right that it would be dry. That's interesting seeing as the recipe is listed as medium sweet in the book. I will update that accordingly.

Thanks again for everyone's feedback, and I am all ears if you have other suggestions for improvements. You guys are awesome!

Cheers,
Duncan

edit: Tutorial and recipe is updated. Will add on to the mead tips about the benefits of lower fermentation temperatures.
« Last Edit: July 17, 2014, 08:00:36 AM by duncan »