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by Chilli-head 2nd December 2018, 9:41 pm

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More mead ...

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default More mead ...

Post by Chilli-head on 19th July 2017, 8:25 pm

Over the past couple of weeks, a steady stream of buckets containing a sticky mess of cappings and honey have been arriving here from FIL.  Now., I know I have subscribed to the view that you need to use the best honey to make the best mead,  but having strained off most of the honey it seemed worth a go with the washings from the sticky mass that remained.

I got two gallons of must.  Surprisingly different colour from honey from different parts of the hive.  The first, lighter, cleaner jar I set fermenting by pitching in a rehydtated sachet of sweet wine yeast I had to hand. The second jar was a bit murkier, but I had heated it to 75C, and added a Campden tablet so that it could wait until I could order more yeast.

Today, both batches are fermenting !  The seond batch, despite being doubly sterilised by heat and Campden tablet.  The equipment and demijon were  all all washed out with a sterilising solution made with Campden tablets too. I wonder how the yeast survived that, what yeast it is and where it came from.  I'll just have to hope it does a decent job, too late to go back now !

Yet another bucket of sticky slops arrived today ...
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Chilli-head
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Post by Chilli-head on 10th January 2018, 12:47 pm

I racked off these two gallons of mead last night. The colour difference is still quite marked. Both have fermented fully, leaving quite a dry result. So, whatever yeast got into the second gallon must have been quite potent - I thought it might die before reaching wine levels of alcohol.

Tastes a bit rough ... still needs a goodly while to mature I think.
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Post by Chilli-head on 2nd December 2018, 9:41 pm

The world is sticky! The bucket sent to me by FIL had been left hanging around for a while by him, then by me. The honey crystallised into one mass with the remains of the cappings and who knows what. A jar of decent honey ran out after hanging it up in a straining bag in the warm kitchen whilst the Christmas cake baked. The rest I've dissolved out into a gallon of rather too sweet stickiness in a demijohn. Now I need to find a really strong yeast - according to the hydrometer, there's enough sugar to ferment out to 18%, which should hopefully mean I can get it to 15% with plenty of residual sweetness.
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