Danwood
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- Joined
- 12/3/11
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My batch was ~22L @ 1071 OG
Which was either 1 or 1.5 buckets (3 or 4.5kg) of honey. I wasn't really chasing anything specific ABV wise, just somewhere around the 7-8%ABV.
Unfortunately, I can't remember if I needed to add a spare half bucket from inside the house or not...sorry, notes are not my strong suit.
So, I added the honey and 2.2g Wyeast nutrient to the pre-boiled (boiled in the SS fermenter) and still warm water (around 30C), and took a gravity reading.
The honey was pre-warmed in a warm water bath, same as you'd do with LME, just so it's more easily poured and dissolved.
Just don't take it any hotter than 35C. Much higher than that, you will start losing aromas, and 35C ish is the normal temp. inside the hive too.
I used Wyeast Dry Mead pitched at 16C. It took 3 weeks to get just half way through, so I moved it up to 18C over a few days. It took 7 weeks to finish.
I'll just run it at 18C next time to save a bit of time.
Ed- Oh, O2....I added a minute of O2 at yeast pitching.
Cheers.
Which was either 1 or 1.5 buckets (3 or 4.5kg) of honey. I wasn't really chasing anything specific ABV wise, just somewhere around the 7-8%ABV.
Unfortunately, I can't remember if I needed to add a spare half bucket from inside the house or not...sorry, notes are not my strong suit.
So, I added the honey and 2.2g Wyeast nutrient to the pre-boiled (boiled in the SS fermenter) and still warm water (around 30C), and took a gravity reading.
The honey was pre-warmed in a warm water bath, same as you'd do with LME, just so it's more easily poured and dissolved.
Just don't take it any hotter than 35C. Much higher than that, you will start losing aromas, and 35C ish is the normal temp. inside the hive too.
I used Wyeast Dry Mead pitched at 16C. It took 3 weeks to get just half way through, so I moved it up to 18C over a few days. It took 7 weeks to finish.
I'll just run it at 18C next time to save a bit of time.
Ed- Oh, O2....I added a minute of O2 at yeast pitching.
Cheers.
