Saturday, May 15, 2010

They don't allow you to have bees in here.

Update 8/2
Bottled lager yeast portion, final gravity 1.001.
Update 7/8
Bottled mead yeast portion. Racked lager yeast portion, started lagering.
Update 7/3
Water: 0.4+ Brix (I need a tiny screwdriver to calibrate properly)
Mead yeast: 5.5 Brix; (~13%abv) Dry, floral and perfume - almost medicinal.
Lager yeast: 8.4 Brix; (~11%abv) Sulfur aroma, slightly harsh. Might benefit from lagering.
Both have a nice hint of the source honey.

More mead! This one's going to be a little lighter in alcohol.

Mead Batch #02
Wildflower Mead (5 gallons)
-12lbs Wildflower honey
-1/4tsp Fermaid K
Split yeast: WLP720 Sweet Mead yeast (1L starter), Fermentis Saflager W-34/70 (11.5g)
OG: ~1.082 (19.5°Brix) <--yep, bought a refractometer.
FG: 0.997 (WLP720), 1.001 (W-34/70)
ABV: ~11% (WLP720), 10.6% (W-34/70)

Boiled 4 gallons water with yeast nutrient, let it cool just a bit, and mixed in (almost) 12 lbs honey to reach (almost) 5 gallons. I spilled some on the way, which is why my shoe smells so good. Chilled and split the must into two 3-gallon carboys. Fermenting the WLP720 around 70F and the W-34/70 at 50F.

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