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Post by Peter on Jul 14, 2018 19:18:33 GMT 10
I started a mead batch yesterday (13/7/18 around mid-afternoon):
1L Bottlebrush honey (Windarra brand (Swan Valley)).
3L warm filtered water
1/4 sachet mead yeast activated in a little warm water
Mix was aggressively stirred in a 5L Fido jar. Starting specific gravity was 1160.
Yeast was added and gently stirred, jar was sealed with an airlock.
14/7/18, 7am: some froth appeared on surface, and airlock bubbled at approximately one bubble per 60 seconds.
14/7/18, 5pm: moderate amount of foam appeared on surface airlock bubbled at approximately one bubble per 20 seconds.
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Jackosaur
Senior Member
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Post by Jackosaur on Aug 16, 2018 22:00:26 GMT 10
Its unusual that you use volume to measure your honey instead of weight. So about 1.3kg of honey you used?
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Post by Peter on Aug 16, 2018 22:08:24 GMT 10
I'm guessing it was about that. I normally would weigh it, but for some reason I didn't (possibly Mrs Pete was using the kitchen scales at the time).
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feralemma
Senior Member
Posts: 398 
Likes: 540
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Post by feralemma on Sept 4, 2018 19:01:40 GMT 10
Started my first batch of mead this afternoon - doing an orange spiced metheglyn using 1.6kg honey, 1 overly large orange (sliced) 1 cinnamon stick, 1 clove, 20 raisins, 3L of water and 1tsp yeast. Lol its already foaming and bubbling.
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zombie
New member
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Post by zombie on Mar 29, 2019 14:32:53 GMT 10
I started a mead batch yesterday (13/7/18 around mid-afternoon): 1L Bottlebrush honey (Windarra brand (Swan Valley)). 3L warm filtered water 1/4 sachet mead yeast activated in a little warm water Mix was aggressively stirred in a 5L Fido jar. Starting specific gravity was 1160. Yeast was added and gently stirred, jar was sealed with an airlock. 14/7/18, 7am: some froth appeared on surface, and airlock bubbled at approximately one bubble per 60 seconds. 14/7/18, 5pm: moderate amount of foam appeared on surface airlock bubbled at approximately one bubble per 20 seconds. Can you use processed honey or does it have to be raw? I suppose the yeast is from a brew shop. |
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Post by spinifex on Mar 29, 2019 16:38:03 GMT 10
Started my first batch of mead this afternoon - doing an orange spiced metheglyn using 1.6kg honey, 1 overly large orange (sliced) 1 cinnamon stick, 1 clove, 20 raisins, 3L of water and 1tsp yeast. Lol its already foaming and bubbling. Hey Feralemma, how did this turn out in the end? |
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Post by spinifex on Mar 29, 2019 16:41:17 GMT 10
I started a mead batch yesterday (13/7/18 around mid-afternoon): 1L Bottlebrush honey (Windarra brand (Swan Valley)). 3L warm filtered water 1/4 sachet mead yeast activated in a little warm water Mix was aggressively stirred in a 5L Fido jar. Starting specific gravity was 1160. Yeast was added and gently stirred, jar was sealed with an airlock. 14/7/18, 7am: some froth appeared on surface, and airlock bubbled at approximately one bubble per 60 seconds. 14/7/18, 5pm: moderate amount of foam appeared on surface airlock bubbled at approximately one bubble per 20 seconds. How did this batch end up Pete? How long til this batch was/is being drunk. Drunk as in consumed that is. Not intoxicated. |
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Post by Peter on Mar 31, 2019 12:55:30 GMT 10
This one's still in its jar. Despite having racked it a couple of times there's again some residue on the bottom; hopefully it'll be salvageable.
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Post by Peter on Mar 31, 2019 12:59:14 GMT 10
I started a mead batch yesterday (13/7/18 around mid-afternoon): 1L Bottlebrush honey (Windarra brand (Swan Valley)). 3L warm filtered water 1/4 sachet mead yeast activated in a little warm water Mix was aggressively stirred in a 5L Fido jar. Starting specific gravity was 1160. Yeast was added and gently stirred, jar was sealed with an airlock. 14/7/18, 7am: some froth appeared on surface, and airlock bubbled at approximately one bubble per 60 seconds. 14/7/18, 5pm: moderate amount of foam appeared on surface airlock bubbled at approximately one bubble per 20 seconds. Can you use processed honey or does it have to be raw? I suppose the yeast is from a brew shop. As I understand it, raw honey can make mead without additional yeast. Processed requires yeast to be added - either by allowing access to air, the addition of yeast-containing fruits (sultanas are popular), or the brew-shop type. |
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