[erockrph]

I usually taste before racking to tertiary and make my adjustments (backsweetening and/or acid) there based on flavor. If the mead is big enough (and most of mine tend to be), then there is no real need to sulfite when backsweetening since the yeast is pretty much maxed out at that point.

I've never made a traditional mead (only melomels), so I don't have a sweet mead around for backsweetening, but I like that idea a lot. I have used honey to backsweeten and you do pick up some "raw honey" character that takes a while to marry with the finished mead. I may have to make one just for that purpose.

[mchrispen]

I got to judge mead with Mr. Fairbrother this year. The raw honey element was a very common flaw, and while integrated ok into many melomels seemed to make traditionals a bit cloying. He advocates blending with a sweet mead, and I believe that it is also the preferred method mentioned by Piatz in last year's NHC presentation.


@Wort - yeah I was meaning pH. You may want to use a little tartaric acid to adjust the acidity profile, depending on sweetness, tannin and acid that is present. I would do that after some aging - rather than early as it will change over the next 3-6 months at least.


I am absolutely amazed at my most recent traditional that was pretty dry. It has been aging in a corny keg for about 4 months now and the honey flavors and aromas are returning. It is still dry, but none of the little heat and yeast flavors from when I put it down. I will filter some of this for competition (0.5u) depending on how it does at NHC or Mazer.


Speaking of - will likely bring another batch of wildflower hydromel to NHC (CON!) for club night. Maybe twist it as a pyment... will have to see - that is a close date.

[Wort-H.O.G.]

I got to judge mead with Mr. Fairbrother this year. The raw honey element was a very common flaw, and while integrated ok into many melomels seemed to make traditionals a bit cloying. He advocates blending with a sweet mead, and I believe that it is also the preferred method mentioned by Piatz in last year's NHC presentation.


@Wort - yeah I was meaning pH. You may want to use a little tartaric acid to adjust the acidity profile, depending on sweetness, tannin and acid that is present. I would do that after some aging - rather than early as it will change over the next 3-6 months at least.


I am absolutely amazed at my most recent traditional that was pretty dry. It has been aging in a corny keg for about 4 months now and the honey flavors and aromas are returning. It is still dry, but none of the little heat and yeast flavors from when I put it down. I will filter some of this for competition (0.5u) depending on how it does at NHC or Mazer.


Speaking of - will likely bring another batch of wildflower hydromel to NHC (CON!) for club night. Maybe twist it as a pyment... will have to see - that is a close date.

thanks.  so see you age in kegs...that's good info as great option for me. i could put 5 gals in and then have another 1 gal also and no worries about too much head space. do you hit it with co2 to seal and purge, then hit it good to seal it well?  do you find you need to put a little co2 on it over time so it stays sealed well?

[mchrispen]

I set the seal with a bit of pressure and purge. If you want just a tiny petilant bubble, you can keep about 5 psi. Otherwise, I top up CO2 when sampling once a month or so.


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[Wort-H.O.G.]

thanks. so with wine, I have to degas it before clarifying or bottling. same thing with mead?

[mchrispen]

Your choice.


I think a little carbonation helps prevent oxidation... but I haven't measured dissolved oxygen. But you should taste with a little carb and flat and see what you think. I don't mind some bubbles at all. It is not wine after all.

[Wort-H.O.G.]

Yeah I have no point of reference or perspective. Never had mead before.


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[Wort-H.O.G.]

Decided to rack of the yeast and fruit sludge. 1.000 and 3.8PH. leaving it upstairs at room temp now until next racking.


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[Wort-H.O.G.]

racked again of inch of sediment. took another reading and still 1.000, so probably done.

anyway, tasted it- you can taste the booze and its warming as you swallow it. very tasty though and should mellow out quite nicely.

looking at mead now with 100% orange blossom honey next...been bitten by the bug bee 

[erockrph]

looking at mead now with 100% orange blossom honey next...been bitten by the bug bee 

So am I, mainly to keep for backsweetening purposes based on the discussion here. I came across some decent honey at $4 for a 1-lb jar at my local Job Lot, so I grabbed several pounds worth. That's half the price per pound that I pay for a 5-lb jar from my local apiary.

[Wort-H.O.G.]

looking at mead now with 100% orange blossom honey next...been bitten by the bug bee 

So am I, mainly to keep for backsweetening purposes based on the discussion here. I came across some decent honey at $4 for a 1-lb jar at my local Job Lot, so I grabbed several pounds worth. That's half the price per pound that I pay for a 5-lb jar from my local apiary.

that's about what I got..25# for $90.

I don't think I will back sweeten this melomel at all. I liked it and didnt find it overly dry at all.

[pete b]

Ok so don't adjust is reference to ph right?

So I don't know if I want to back sweeten. I like dry wines,but perhaps mead/melomel is different?   


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I think you will find that it will not taste nearly as dry as you think it would.

[Wort-H.O.G.]

It doesn't at all


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[pete b]

I thought you guys might appreciate this: we loved a maple mead that we just bottled so much that we made 26 gallons of must with this seasons maple bounty. 25# honey, 4 gallons maple syrup, 20 gallons maple sap. Here it is before pitching yeast:

I assure you will be degassing thoroughly before adding nutrient.

[Wort-H.O.G.]

Man that's awesome Pete. How does that maple aroma and flavor carry through?


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