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Author Topic: First Mead  (Read 24317 times)

Offline udubdawg

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Re: First Mead
« Reply #15 on: February 16, 2016, 02:33:17 pm »
I seem to remember 80# blueberries in a 20 gallon batch.

Nice. The juice I use supposedly has 3 pints of bluebs per quart, so I'd be up around that fruit/gallon level too, fwiw.

Offline Wort-H.O.G.

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Re: First Mead
« Reply #16 on: February 16, 2016, 02:58:36 pm »
holy crap! going to be struggle to get 20# in 5 gal  :o

damn fruit is pricey.

Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

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Mead                 
Cider                         
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Offline Wort-H.O.G.

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Re: First Mead
« Reply #17 on: February 16, 2016, 03:33:06 pm »
Forgot to ask- educate me on honey....what should I use or look for in honey.


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Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline pete b

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Re: First Mead
« Reply #18 on: February 16, 2016, 04:09:25 pm »
holy crap! going to be struggle to get 20# in 5 gal  :o

damn fruit is pricey.
Well, ours has more than most. The price is a good reason to make in season. Fruit is free in the summer. BTW I recommend getting the smaller wild blueberries: more flavor and more skin/tannin.
We have a 30 gallon fermenter so we can put a big mesh bag of fruit in it.
Don't let the bastards cheer you up.

Offline pete b

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Re: First Mead
« Reply #19 on: February 16, 2016, 04:15:04 pm »
Forgot to ask- educate me on honey....what should I use or look for in honey.


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I'm no honey expert I use honey from our hives or honey from a guy a few miles away who has a lot of hives. Finding a local bee keeper who will sell in bulk is best. If that's not possible at least make sure it tastes good and is pure. I've heard some imported honey has been unethically handled, stretched out with syrups and worse.
Don't let the bastards cheer you up.

Offline Wort-H.O.G.

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Re: First Mead
« Reply #20 on: February 16, 2016, 04:15:33 pm »

holy crap! going to be struggle to get 20# in 5 gal  :o

damn fruit is pricey.
Well, ours has more than most. The price is a good reason to make in season. Fruit is free in the summer. BTW I recommend getting the smaller wild blueberries: more flavor and more skin/tannin.
We have a 30 gallon fermenter so we can put a big mesh bag of fruit in it.

Well not free for me! No bushes and no hives like you Pete


Sent from my iPad using Tapatalk
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline Wort-H.O.G.

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Re: First Mead
« Reply #21 on: February 16, 2016, 04:16:58 pm »

Forgot to ask- educate me on honey....what should I use or look for in honey.


Sent from my iPad using Tapatalk
I'm no honey expert I use honey from our hives or honey from a guy a few miles away who has a lot of hives. Finding a local bee keeper who will sell in bulk is best. If that's not possible at least make sure it tastes good and is pure. I've heard some imported honey has been unethically handled, stretched out with syrups and worse.

We have some local options grade A.


Sent from my iPad using Tapatalk
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline hopfenundmalz

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Re: First Mead
« Reply #22 on: February 16, 2016, 05:00:48 pm »
holy crap! going to be struggle to get 20# in 5 gal  :o

damn fruit is pricey.
Well, ours has more than most. The price is a good reason to make in season. Fruit is free in the summer. BTW I recommend getting the smaller wild blueberries: more flavor and more skin/tannin.
We have a 30 gallon fermenter so we can put a big mesh bag of fruit in it.
When we were in Maine the Blueberries were on. Those little guys were packed with flavor. Would pick some off the bush and enjoy.
Jeff Rankert
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Home-brewing, not just a hobby, it is a lifestyle!

Offline Wort-H.O.G.

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Re: First Mead
« Reply #23 on: February 16, 2016, 05:02:09 pm »
Do you guys smash the blue blueberries or throw them in whole?


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Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline pete b

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Re: First Mead
« Reply #24 on: February 16, 2016, 05:11:47 pm »
holy crap! going to be struggle to get 20# in 5 gal  :o

damn fruit is pricey.
Well, ours has more than most. The price is a good reason to make in season. Fruit is free in the summer. BTW I recommend getting the smaller wild blueberries: more flavor and more skin/tannin.
We have a 30 gallon fermenter so we can put a big mesh bag of fruit in it.
When we were in Maine the Blueberries were on. Those little guys were packed with flavor. Would pick some off the bush and enjoy.
we have a lot of those wild high bush ones in the wetland behind the house .They are tasty.
Don't let the bastards cheer you up.

Offline Wort-H.O.G.

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Re: First Mead
« Reply #25 on: February 17, 2016, 07:25:40 am »
for 5 gal batch-if i use 16.3# honey and add 5# of blueberries- using 71B yeast, how do I determine the OG with the blueberries, the potential alcohol and therefore a target residual sweetness?  this is the part that confuses me at this point. I'd want to choose a yeast that might end up in the 1.010 max range.

but do I need to account for sugar from blueberries so I choose the correct yeast with max alcohol tolerance?

i used this mead calculator: 
 http://www.meadmakr.com/batch-buildr/

Batch Specs    
Target OG: 1.114
Starting Brix: 26.9
YAN Provided: 250
Ingredients    
Honey Needed: 16.3lbs
Dry Yeast Minimum Weight: 10g
# Dry Yeast Packet(s): 2 (10g yeast)
Go-ferm: 12.5g
Fermaid K: 9.5g
DAP: 18g

but do I need to account for sugar from blueberries so I choose the correct yeast with max alcohol tolerance?
« Last Edit: February 17, 2016, 07:29:00 am by Wort-H.O.G. »
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline pete b

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Re: First Mead
« Reply #26 on: February 17, 2016, 07:54:32 am »
for 5 gal batch-if i use 16.3# honey and add 5# of blueberries- using 71B yeast, how do I determine the OG with the blueberries, the potential alcohol and therefore a target residual sweetness?  this is the part that confuses me at this point. I'd want to choose a yeast that might end up in the 1.010 max range.

but do I need to account for sugar from blueberries so I choose the correct yeast with max alcohol tolerance?

i used this mead calculator: 
 http://www.meadmakr.com/batch-buildr/

Batch Specs    
Target OG: 1.114
Starting Brix: 26.9
YAN Provided: 250
Ingredients    
Honey Needed: 16.3lbs
Dry Yeast Minimum Weight: 10g
# Dry Yeast Packet(s): 2 (10g yeast)
Go-ferm: 12.5g
Fermaid K: 9.5g
DAP: 18g

but do I need to account for sugar from blueberries so I choose the correct yeast with max alcohol tolerance?
My answer is the sort that an Army Cpt. might hate. ;) I totally guess (but based on lots of experience) how much honey and fruit I need, let it cool to pitching temp overnight, then take the gravity reading (knowing there will be a little bit more sugar still to come from the fruit) and adjust with water or honey to where I intended. I don't usually have to make an adjustment.
Another thing I forgot: with melomels I get the water pretty hot, maybe 190ish and mix with the honey and then add the bag of fruit and stir a lot. This gets a lot of the sugar into solution ASAP and infuses flavor (good for vanilla beans, herbs etc too). I also usually freeze and thaw the fruit first to help with juice extraction. Harder fruits like cranberries get pulsed in a food processor. Don't forget pectic enzyme when cool, I add when pitching yeast.

EDIT: I bet if you bring the honey down to 15# the gravity with the blueberries will be where you want it. That puts you around 15% PA and I bet that 71B will leave you with a 12-13.5% ABV and 1-2.5% residual sugar which should be nice. BTW the alcohol tolerance of wine yeasts are very much ballpark, experience helps here.
« Last Edit: February 17, 2016, 08:05:51 am by pete b »
Don't let the bastards cheer you up.

Offline Wort-H.O.G.

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Re: First Mead
« Reply #27 on: February 17, 2016, 08:00:56 am »
for 5 gal batch-if i use 16.3# honey and add 5# of blueberries- using 71B yeast, how do I determine the OG with the blueberries, the potential alcohol and therefore a target residual sweetness?  this is the part that confuses me at this point. I'd want to choose a yeast that might end up in the 1.010 max range.

but do I need to account for sugar from blueberries so I choose the correct yeast with max alcohol tolerance?

i used this mead calculator: 
 http://www.meadmakr.com/batch-buildr/

Batch Specs    
Target OG: 1.114
Starting Brix: 26.9
YAN Provided: 250
Ingredients    
Honey Needed: 16.3lbs
Dry Yeast Minimum Weight: 10g
# Dry Yeast Packet(s): 2 (10g yeast)
Go-ferm: 12.5g
Fermaid K: 9.5g
DAP: 18g

but do I need to account for sugar from blueberries so I choose the correct yeast with max alcohol tolerance?
My answer is the sort that an Army Cpt. might hate. ;) I totally guess (but based on lots of experience) how much honey and fruit I need, let it cool to pitching temp overnight, then take the gravity reading (knowing there will be a little bit more sugar still to come from the fruit) and adjust with water or honey to where I intended. I don't usually have to make an adjustment.
Another thing I forgot: with melomels I get the water pretty hot, maybe 190ish and mix with the honey and then add the bag of fruit and stir a lot. This gets a lot of the sugar into solution ASAP and infuses flavor (good for vanilla beans, herbs etc too). I also usually freeze and thaw the fruit first to help with juice extraction. Harder fruits like cranberries get pulsed in a food processor. Don't forget pectic enzyme when cool, I add when pitching yeast.

that actually makes perfect sense on how to go about it Pete. I plan to lightly crush the blueberries and add. i like the idea of letting it cool overnight and the n take and adjust reading to target...easy peasy.

now to order my $80+ of honey..ouch.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline pete b

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Re: First Mead
« Reply #28 on: February 17, 2016, 08:23:28 am »
Yea, I was pretty psyched to harvest 100# of honey this year. If you start making mead regularly you can buy from an apiary/beekeeper in bulk. I pay just under $200 for 60#. It sounds like a lot but its about $3.30/#. Sounds like your paying $5.33.
Don't let the bastards cheer you up.

Offline Wort-H.O.G.

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Re: First Mead
« Reply #29 on: February 17, 2016, 08:43:24 am »
Yea, I was pretty psyched to harvest 100# of honey this year. If you start making mead regularly you can buy from an apiary/beekeeper in bulk. I pay just under $200 for 60#. It sounds like a lot but its about $3.30/#. Sounds like your paying $5.33.

yeah kirkland signature grade A pure clover honey is $21.69 per 5# = so $4.33 /#.

edit: just found Kirkland on jet.com and got it with 15% off and 5qty discount...25# came to $67.25. thats $2.69 a pound, and no tax or shipping.
« Last Edit: February 17, 2016, 09:03:48 am by Wort-H.O.G. »
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest