OK group, I've successfully made several batches of different fruit wines
that are all bulk ageing at at the moment and now I want to try my hand at
mead. Has anyone ever tried making it and if so are there any difficulties
with starting fermentation? I've read that one should use liquid yeast,
but I don't have that on hand. I'm thinking of using Jack Keller's recipe
for blackberry mead. Also, does the honey mess up a hydrometer reading??
TIA,
Dumpster

Dumpster wrote:
OK group, I've successfully made several batches of different fruit wines
that are all bulk ageing at at the moment and now I want to try my hand at
mead. Has anyone ever tried making it and if so are there any difficulties
with starting fermentation?

Yes then no. There may be some difficulty finishing fermentation if a
source of nutrient isn't supplied.

I've read that one should use liquid yeast, but I don't have that on hand.

Not necessary. Dry wine yeast works fine.

Also, does the honey mess up a hydrometer reading??

No, just have to make sure the honey is fully disolved.

You may want to visit rec.crafts.meadmaking

Andy

"Dumpster" wrote in message
...
OK group, I've successfully made several batches of different fruit wines
that are all bulk ageing at at the moment and now I want to try my hand at
mead. Has anyone ever tried making it and if so are there any
difficulties
with starting fermentation? I've read that one should use liquid yeast,
but I don't have that on hand. I'm thinking of using Jack Keller's recipe
for blackberry mead. Also, does the honey mess up a hydrometer reading??
TIA,
Dumpster


Many of us make mead. It is very similar to winemaking with a few notable
exceptions.

Nutrient is more important with mead making. Honey is low in nutrient. The
addition of fruit will improve this as it adds nutrient. But I recommend
that if you are not familiar with mead you make a batch of straight mead
first so you better understand what mead is. If you add fruit (melomel) or
grape juice (pyment) then I recommend that you cut back on the fruit so that
it does not overpower the delicate taste of the honey. But that is me.

Also, you cannot accurately use an acid test kit with mead before it is
fermented. Honey is a natural buffer so if you try to set the acid before
fermentation you may be WAY off after fermentation. Just wait to set
acidity until the mead is finished and then use taste as a better indicator
than the test kit.

I always use dry yeast. Pick a good yeast that would work well with a white
wine.

The honey only messes up the hydrometer if you do not completely dissolve
the honey. It can happen. It takes more stirring than you might think. If
not stirred enough the honey will sit invisibly on the bottom of the
primary. A measure form the top of the vessel will read low. If you try to
get a sample from the bottom it may clog up you sampler. Just stir it well.

If you are interested in mead, I recommend "The Complete Meadmaker" by Ken
Schramm . It is very readable and he develops an excellent methodology for
making mead to your own taste. He also provides the best discussion of the
qualities of various honey anywhere.

Ray

I warm all of my honey up in a gallon of water to about 140 F but other
than that I do pretty much as Andy and Ray do. Mead seems to like
warmer temperatures for fermenting also, if the mead is below 60F it's
slows down to next to nothing fermentation wise in my experience.

Joe