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Reply With QuoteThr batch you see in the fermenter was made with red star champagne yeast. I just wanted to see what it will do. Time will tell. We will be harvesting honey this weekend, and mulberries are dropping. It gives me an idea...
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Good looking Meads. Since my last post I have been researching yeasts. Seems the one you are using and D21 are the two best. Of course I used EC-1118 for the two batches I made. The hot batch needed it but the Lemon/Raspberry Melomel didn't. If I didn't use EC-1118 my go to yeast with fruit wines is 71-B. My research turned up 71-B is not a good Mead yeast if ran over 70 degrees as the off flavors & fusels produced forces you to age 2-4 years before the flavors meld. Seems some are boiling their water then turning off the heat and adding their honey before reheating to just the foam phase. After skimming all the foam off removing the residual proteins & waxes they force cool before proceeding. Seems a lot of un-necessary heating of the Honey. I'm ordering some D21 to try a 3 gallon batch of straight Mead at our summer room temperatures. I keep lots of 71-B & D-47 for maintaining the fruit flavors and a bit of EC-1118 for high acid citrus wines. Numerous Mead Makers said their go to yeast was K1-1116.Originally Posted by zummy
Thanks for responding.
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Thr batch you see in the fermenter was made with red star champagne yeast. I just wanted to see what it will do. Time will tell. We will be harvesting honey this weekend, and mulberries are dropping. It gives me an idea...
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I know Right? Two days of research every time I had a chance to look. Apparently Meads are a different animal Fermentation wise that I thought. The Yeasts really do make a difference in final tastes. They also behave differently at different fermentation temperatures. My first one is very tasty but the flavors are very individualized still, not blending or melding yet. The second one just needs time to age in the bottle to mellow. I noticed most Mead makers use the bottles with the rubber seal caps like zummy, I corked mine, I hope it doesn't make a huge difference in taste.
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I've been doing some mead trading, as well as purchasing commercially available meads. They have all been corked. I don't think you will have an issue. A coworker used peach concentrate instead of water, and that was one of the best meads I have had.
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Refreshments while Posting CDC Member Projects
After a day of work, a cooling off shower, taking pictures of the Guy's projects to post up here, I decided a little Mental Lubrication was required to totally enjoy sharing our CDC Member Projects.
This Satsuma Meyer Lemon blend over ice is lethal. Super smooth, the citrus is refreshing, sweet with a bit of a acid bite at the finish, truly, fantastic to me. I stumbled on a blend to make every year. Bottles are on their way to Slab, I hope he finds it pleasing too. If we ever have a get together I can make, we will need designated drivers!
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Looking forward to trying it. Gonna go to Micky Mouse Land to pick it up from a guy this morn.
After a day of work, a cooling off shower, taking pictures of the Guy's projects to post up here, I decided a little Mental Lubrication was required to totally enjoy sharing our CDC Member Projects.
This Satsuma Meyer Lemon blend over ice is lethal. Super smooth, the citrus is refreshing, sweet with a bit of a acid bite at the finish, truly, fantastic to me. I stumbled on a blend to make every year. Bottles are on their way to Slab, I hope he finds it pleasing too. If we ever have a get together I can make, we will need designated drivers!
Sure looks good.
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Do you prefer wine chilled or room temp when consuming? I am new to it. Trying to figure out the best method for mead.
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Well first off I don't like wine from the store. The Grape stuff. Well I do like some Pino Noirs but they are North of $50 a bottle and up. I really don't start enjoying them till I'm in the "And Up" category. My brother from another mother, his family owns a large portion of one of the larger oil companies in the US. Drinking his wine is very nice, room temp, well breathed, etc. I just can't bring myself to pay the money those wines cost for 5 glasses. I like Country wines. Most are sweet, little to no tannin, fruity, fun, and 16-20% ABV. Since I load the fruit (I grow my own here) to the must at 4-5 pounds per gallon, my flavors are robust. In summer after working in the heat I prefer over ice. If I didn't have to change clothes mid day due to stank, I like just chilled to 36 degrees. Once Fall moves in with a little cooler weather the Blueberry & Triple-Tail is consumed at room temps. I'm so looking forward to dead of Winter to drink my Hooch Mead. It is very spiced up, the base is Page Mandarin juice fresh squeezed from my trees. Lots of Cinnamon, ginger, cloves, cayenne pepper too. I plan on warming that up to about 100 degrees and drinking in a sniffer. The Nose Hit is out of the world. Once this place cools off it stays that way, I live in a real Log Home. The plan is to let the house settle around 65 degrees then start fermenting the honey for Meads. Probably more answer than you were looking for I know, I'm sitting here drinking my Raz-a-Rita over ice this evening.
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