Hi everyone,
Yes, this is my first time I am making mead and I am asking for you advice: it's better to ask now then be sorry later... Yes, I watched lot of YouTube videos, read lot of articles, went through bunch of posts on this forum which helped me a lot. I wasn't familiar with mead making terminology nor with abbreviations Now I know a bit but just a bit...
So, here is my plan:
HOENY: I will be using Orange Blossom honey to make mead in two 3-gallons carboys by adding 3 pounds of honey to each of them. I would like to produce semi-sweet mead. Please let me know if three pounds of mead will be enough to make semi-sweet product.
YEAST: I have Lalvin ICV-D47 Wine Yeast and Red Star Premier Classique Yeast. I will be using one packet (5 Gram) of each of them per 3 gallon carboy and see the difference between them. My goal is to achieve 12% ABV but I don't mind if it goes up to 15%...
YEAST NUTRIENT: North Mountain. Will be adding 3 tsp to each carboy on day one, day four and day seven. Please correct me if I am missing anything in this schedule. I am not sure I understood how to use the calculator so do rely on your help.
YEAST ENERGIZER: LD Carlson. Will be adding 1.5 tsp to each carboy on day one but I am not sure about schedule... at all.
Now - the procedure:
1. To sanitize both carboys and all the parts which will be touching honey and water.
2. Pour one gallon of spring water in each carboy and then add 9 pounds of honey to each of them. The honey was given to me by my mother-in-low and it is about 7years old but still tastes great. On the other hand it's very thick - that's why I am going to melt it slightly in warm water right before adding it to carboys.
3. Pour three cups of steep black tea to each carboy.
4. Shake carboys vigorously until honey is dissolved completely.
5. Take OG readings.
5. The yeas was hydrated for 15 minutes prior so I am going to add them and yeast nutrients to carboys.
6.Shake carboy vigorously for 5 minutes each.
7. Let carboys seat in dark place at 67F - 69F for two-four weeks or until I don't see any bubbling's at all... and take SG readings.
8. Racking: I will be racking everything in one gallons jars and let them seat in dark place for one or two or three month but I don't want my mead dry...
I am done at this point but I am sure that will be asking more question during the process... Please let me know if I am missing anything or will have to change something. Any advices are welcome!
Thank you for reading and huge Thank you for your help in advance!!
Yes, this is my first time I am making mead and I am asking for you advice: it's better to ask now then be sorry later... Yes, I watched lot of YouTube videos, read lot of articles, went through bunch of posts on this forum which helped me a lot. I wasn't familiar with mead making terminology nor with abbreviations Now I know a bit but just a bit...
So, here is my plan:
HOENY: I will be using Orange Blossom honey to make mead in two 3-gallons carboys by adding 3 pounds of honey to each of them. I would like to produce semi-sweet mead. Please let me know if three pounds of mead will be enough to make semi-sweet product.
YEAST: I have Lalvin ICV-D47 Wine Yeast and Red Star Premier Classique Yeast. I will be using one packet (5 Gram) of each of them per 3 gallon carboy and see the difference between them. My goal is to achieve 12% ABV but I don't mind if it goes up to 15%...
YEAST NUTRIENT: North Mountain. Will be adding 3 tsp to each carboy on day one, day four and day seven. Please correct me if I am missing anything in this schedule. I am not sure I understood how to use the calculator so do rely on your help.
YEAST ENERGIZER: LD Carlson. Will be adding 1.5 tsp to each carboy on day one but I am not sure about schedule... at all.
Now - the procedure:
1. To sanitize both carboys and all the parts which will be touching honey and water.
2. Pour one gallon of spring water in each carboy and then add 9 pounds of honey to each of them. The honey was given to me by my mother-in-low and it is about 7years old but still tastes great. On the other hand it's very thick - that's why I am going to melt it slightly in warm water right before adding it to carboys.
3. Pour three cups of steep black tea to each carboy.
4. Shake carboys vigorously until honey is dissolved completely.
5. Take OG readings.
5. The yeas was hydrated for 15 minutes prior so I am going to add them and yeast nutrients to carboys.
6.Shake carboy vigorously for 5 minutes each.
7. Let carboys seat in dark place at 67F - 69F for two-four weeks or until I don't see any bubbling's at all... and take SG readings.
8. Racking: I will be racking everything in one gallons jars and let them seat in dark place for one or two or three month but I don't want my mead dry...
I am done at this point but I am sure that will be asking more question during the process... Please let me know if I am missing anything or will have to change something. Any advices are welcome!
Thank you for reading and huge Thank you for your help in advance!!
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