Two down, two still going

Leave a comment

So in the effort to speed my brewing process, I bottled two meads tonight–the cranberry and the lemon-ginger#2. I neutralized the yeast and then clarified them simultaneously this week and bottled them, one right after the other. The cranberry is tart, as it should be–not sweet, but not too dry either. The lemon-ginger tastes remarkably similar to the first generation L-G, which is a good thing. As my roommates suggested on the last tasting, I think both would work well with a little Sprite or Tonic Water to make a spritzer–taking a little off the strength of the alcohol and adding a little bubbly sweetness. Anyway, all the bottling and tasting has made me drunk. I’ll post these final stats and call it a night!:

Cranberry:

  • Started: 10 March 2011
  • Racked: 30 Mar 2011 (?)
  • Racked: 25 Apr 2011 (perfect!)
  • Bottled: 14 May 2011

LG#2:

  • Started: 16 Feb 2011
  • Re-started: 26 Feb 2011 (with 1 more packet Red Star champagne yeast and yeast nutrient)
  • Racked: 21 Mar 2011 (no issues)
  • Racked: 25 Apr 2011 (perfect!)
  • Bottled: 14 May 2011

(note: got two orangey meads on the way, and expect a post about starting 4 batches (that’s right, FOUR!) tomorrow)

Advertisements

Racking

Leave a comment

Tonight I racked Lemon Ginger#2 and Cranberry, both are perfect! I’m working on this two-batch-at-a-time thing. Since I’ve made the processes more efficient, I can stand to do two batches at the same time. I think I can get more consistency and to better comparisons by doing it. Stats:

LG#2:

  • Started: 16 Feb 2011
  • Re-started: 26 Feb 2011 (with 1 more packet Red Star champagne yeast and yeast nutrient)
  • Racked: 21 Mar 2011 (no issues)
  • Racked: 25 Apr 2011 (perfect!)

Cranberry (I don’t know the exact date of the first rack, whoops):

  • Started: 10 March 2011
  • Racked: 30 Mar 2011 (?)
  • Racked: 25 Apr 2011 (perfect!)

And in REALLY bad news land, I broke my first carboy when I dropped it on the ground. Luckily I was about to rinse it out so it was empty, but may be a reason to start fully converting to plastic Better Bottle bottles, which I had already been considering. We’ll see how the Better Bottles do before I commit.

Video

Leave a comment

Trying to include a video here from my youtube page featuring three meads. I’ll let it speak for itself:

 

And if that doesn’t work, link to it here.

Lemon Ginger update

Leave a comment

So I racked the Lemon Ginger #2 mead today and it tastes GOOD. A little light on the ginger at first and I think the lemon predominates, but I’m not going to mess with it. My roommate is happy that I’ve made a spicier/drier mead again (makes up for the POM#2 that is delicious but very sweet). I think it tastes remarkably like the first batch of Lemon Ginger mead I made, which I’m very happy about–at this point I’m more happy with consistency than with raw tastiness (cause let’s face it, it all tastes delicious). Stats for the record:

  • Started: 16 Feb 2011
  • Re-started: 26 Feb 2011 (with 1 more packet Red Star champagne yeast and yeast nutrient)
  • Racked: 21 Mar 2011 (no issues)

On a minor note, while I had the sanitizing stuff out I went ahead and stirred up the cranberry mead. It had stopped bubbling almost entirely which worries me so early in the process. At the same time, it was going really fast at the start and the taste when I was finished stirring was pretty great, so I’m not worried about a stuck fermentation or anything. Just a little surprised that it had stopped relatively quickly (11 days after start).

 

Cranberry mead

Leave a comment

Starting off a new batch of mead, cranberry this time. Just looked through some recipes online until I got an idea that I liked and stuck with it. Started slow on the cranberry flavor at first, but I’m probably going to add some fresh cranberries in the secondary fermentation. The dried cranberries (craisins) were really only because I had some lying around. Recipe:

  • 1 gallon wildflower honey from Bee Well
  • 3 qts 365 organic 100% cranberry juice (was hoping for something more potent at Whole Foods, but this is what I got)
  • 1 cup craisins
  • 5 tsp Fermax yeast nutrient
  • 1 packet Red Star champagne yeast
  • water up to 5 gallons

Stats:

  • Started: 10 March 2011

One day later those yeast molecules are really excited to be alive! I think their enthusiasm even leaked over to the lemon-ginger mead that is right next to it. Lots of bubbling, which is encouraging. We’ll see how these two develop…they were started fairly close to each other and I will have to be careful how I rack them in the future. Looks like someone might be needing to buy some more carboys!