Ray1 here,
Have just found this site and am hopeing it may answer a few questions. Firstly I have no experience with home brewing, but, I am a very enthusastic sideline beekeeper. Decided to use some of my honey to brew some mead.
Added (4) litres of mineral water to (1.1) litre of Coachwood Honey.
Mixed the sachet 12.5 g of mauribrew Y1433 when it was bubbling away added it to the glass fermenter. Into the hot box and held it at 25degrees.
Day 3 added 20g of mauriferm nutrient
Day 5 added 10g of mauriferm nutrient
day 8 added 5g of mauriferm nutrient
Fermentation process took 17 days until SG stable with no decrease.
During fermentation I added 745ml of Coachwood honey to keep the SG above 1.01
Start SG 1.0865
Finish SG 1.014
Racked it off into 2x2litre glass flagons & 1 litre glass bottle. After one week no sediment at all in the flagons or bottle. There is still some very slight fermentation going on but no change at all in the SG.
A friend who has worked in a big commercial wine manufacturer's lab wanted a taste. Her verdict"hell, you are going to have to do something about the yeast taste", I would not know a yeast taste if it bit me on the bum, to me it tastes like a $1.00 bottle of chardonay, just take out the grape taste and add honey. Sorry to be so longwinded, any help would be appreciated.
Thanks Ray1
Have just found this site and am hopeing it may answer a few questions. Firstly I have no experience with home brewing, but, I am a very enthusastic sideline beekeeper. Decided to use some of my honey to brew some mead.
Added (4) litres of mineral water to (1.1) litre of Coachwood Honey.
Mixed the sachet 12.5 g of mauribrew Y1433 when it was bubbling away added it to the glass fermenter. Into the hot box and held it at 25degrees.
Day 3 added 20g of mauriferm nutrient
Day 5 added 10g of mauriferm nutrient
day 8 added 5g of mauriferm nutrient
Fermentation process took 17 days until SG stable with no decrease.
During fermentation I added 745ml of Coachwood honey to keep the SG above 1.01
Start SG 1.0865
Finish SG 1.014
Racked it off into 2x2litre glass flagons & 1 litre glass bottle. After one week no sediment at all in the flagons or bottle. There is still some very slight fermentation going on but no change at all in the SG.
A friend who has worked in a big commercial wine manufacturer's lab wanted a taste. Her verdict"hell, you are going to have to do something about the yeast taste", I would not know a yeast taste if it bit me on the bum, to me it tastes like a $1.00 bottle of chardonay, just take out the grape taste and add honey. Sorry to be so longwinded, any help would be appreciated.
Thanks Ray1