| Author |
 Topic  |
|
Mead_Guy_From_MD
Cellarman
USA
28 Posts |
 Posted - 08/07/2006 : 02:20:35
|
Hello everyone,
I am 25 and live in Maryland. I am very new to the homebrew hobby but thought I would post to get a few comments. After trying Mead for the first time at The Sunset Grille in Boston, MA I fell in love with it. I had the pleasure of drinking a tall glass of Redstone Black Raspberry Mead, it was delicious.
I was forunate enough to get a local bar I am a regualr at to order me a case, well it didn't last long. To my dismay, they no longer are on good terms with that distributor and living in MD means I can't have alcohol shipped to me...legally. SO to avoid any problems I set out to try my hand at homemade mead. I began reading here, Redstone's site, Wikipedia and Google were helpful too. After a few weeks of research, I contacted a local shop (The Cracked Cork) here in MD and bought my supplies.
My first batch consists of:
* 1 Gallon of fresh Honey
* 1 32oz Package of Raspberry Puree
* 5 tsp yeast nutrient
* 1/2 tsp Irish Moss
* 1 package Pasteur Champagne Yeast
I brought 3 gallons of water to near boil, added honey brought back up to temp and boiled for a few minutes, then I kept at aprox. 190 degrees for about 20mins skimming the mixture for the bits of junk on top. I then added Puree stirred and let simmer. Cooled then pitched the yeast. I have been watching it closely for about 6 days now and it is VERY active, I am told all is well by my local shop. I will update after next racking.
I hope someone finds this to be interesting, maybe even informative. I appreciate any feedback or tips.
~Phillip
|
Favorite Beer - Spaten, Chimay & Celebrator
Favorite Liquor - Ultimate Vodka or Wild Turkey Rare Breed
Favorite Mixed - Manhatten or Brass Monkey
Favorite Shot - Jagermeister or Grape Bomb
Most $$$ Drink - Partisane Absinthe 2004 $100
Cheapie Drink - Steel Reserve High Gravity |
|
|
MzIce
Cellarman
USA
36 Posts |
Posted - 08/07/2006 : 21:33:18
|
Welcome Phillip,
Redstone Meads have won many awards, but I've never had the pleasure of trying them. I looked up the Black Raspberry Mead online and it seems to be sweet, with a very light carbonation. The meadery would have filtered out the yeast with any particulate when the mead reached the flavor profile the brewmaster wanted. This would have stopped the mead from fermenting any further.
Since you used quite a bit of raspberry puree you should have a lot of raspberry flavor. You will lose some in the primary ferment, but can always make adjustments using a raspberry extract in the secondary or when you bottle. I'm not sure how much naturally occuring pectin you have in raspberries but you might end up with a pectin haze in the final product. The haze does not affect the flavor at all, but since you added irish moss to your recipe I am assuming you would prefer a nice clarity to your finished mead. Pectic enzyme or pectinase is normally added when you pitch the yeast but can still be added at this time to help breakdown the polysaccharide chains that form the pectin.
Having used a champagne yeast you might end up with a dry or semi-sweet mead, if allowed to ferment as long as the yeast would like. You can taste test your mead at regular intervals to determine when you are approaching the sweetness level you like. Stopping the yeast can be done, but then you wouldn't be able to naturally carbonate your mead if you wanted. Another method is keep adding honey to your mead (feeding the mead) until the yeast poops out and just can't convert anymore sugars. With champagne mead this could take a lot of extra honey and time, and end up with a very high percentage of alcohol. You might instead, enjoy a drier mead, and can definitely give it sparkle by adding a bit of honey at bottling time. You could also try a lower-alcohol tolerant yeast with the next batch.
Raspberries tend to be a bit acidic in flavor when allowed to ferment to dryness. This can over-accentuate the dryness. If you decide you prefer the sweet mead and sweeter raspberry flavors, stop the fermentation with potassium sorbate at the rate of 1/2 teaspoon per gallon. Stir it in and let it work for at least a day. Give the mead a taste and see if it needs any tweaking. Add honey or fruit extract until you get the flavor you like. Bottle and enjoy a sweet but still (non-sparkling) mead, or carbonate by some other method.
What kind of honey did you use? Were you shooting for a 5 gallon batch? Were you planning to top off your carboy with sterile water? How long do you plan to let this batch age?
One last note: I was in Maryland in April and meant to do a tasting at Berrywine Plantation & Linganore Wine Cellars. Alas, I never got the opportunity. However, they do make the Medieval Mead which is served at the Maryland Renaissance Festival and have other fruit wines you might like to try. If you do get the chance to taste the mead please let me know what you think of it.
Cheers,
MzIce |
 |
|
|
Mead_Guy_From_MD
Cellarman
USA
28 Posts |
Posted - 08/07/2006 : 21:54:45
|
Thank you for the info, it was quite helpful!
I am planning to rack off the fruit tomorrow, it's been a week and I want to add more honey and some pectinase before fermintation stops. I plan on taking a Gravity reading as well. The local Homebrew shop just got Hydrometer's back in stock. I used about 1/3 gallon of distilled water(1 gallon left over from coolant flush on my Bimmer)to top the 5 gallon container. I will then let it sit in secondary for about 1 month, checking gravity after 2nd week at 1 week intervals. I then plan on adding a bit more honey and fruit at the bottling stage.
On a side note, I am only about 45 minutes from the Winery you mentioned and about 1 hour from the Renn Fair 
~Phillip
P.S. The Sunset even let me buy a Redstone Meadery glass |
Favorite Beer - Spaten, Chimay & Celebrator
Favorite Liquor - Ultimate Vodka or Wild Turkey Rare Breed
Favorite Mixed - Manhatten or Brass Monkey
Favorite Shot - Jagermeister or Grape Bomb
Most $$$ Drink - Partisane Absinthe 2004 $100
Cheapie Drink - Steel Reserve High Gravity |
Edited by - Mead_Guy_From_MD on 08/07/2006 22:07:30 |
|
|
|
meadguy
Moderator
USA
160 Posts |
Posted - 08/09/2006 : 12:17:36
|
Welldone Phillip.
I like your "get up and go" attitude. Welcome to the mead making ranks.
I agree with everything MzIce recommends and have a couple of other observations reading thru your recipe and brewday.
* Bring the initial water to a boil, there's no reason not to.
* Don't bother bringing the must back to the boil as you may loose
delicate honey character (that you've paid for). I heat the must until:
- I start seeing the white scum form on the top,
- skim it after a few minutes and
- then allow a 2nd forming of the scum (about 10 minutes) and
- skim it off.
I'll then usually let the must steep for 10 minutes, or so, while I get the immersion wort chiller going.
* I prefer adding the fruit (or other flavoring ingredients) after primary.
Odds are your home has an overpowering scent of raspberries (and perhaps honey,
alcohol and yeast). As MzIce points out, heating the raspberry (or any fruit/vegetable)
pulp will tend to 'set' the pectins- which will tend to create chill haze.
Adding the fruit after primary fermentation allows you to taste the product and
get just the right amount of fruit character as well as keeping all that lovely
flavor and aroma in the product, rather then released during the aggressive
fermentation activity.
* If you find the mead is too dry or sour/acidic, then go ahead and make it sparkling
in a secondary fermentation. I find that any mead, especially dry ones, are
enhanced by Carbon Dioxide.
Sounds like your mead is progressing nicely.
Let us know how it turns out,
Roger. |
|
|
|
MzIce
Cellarman
USA
36 Posts |
Posted - 08/11/2006 : 10:36:14
|
Phillip,
I'm glad to hear you are getting a hydrometer. It is too late at this stage to get an initial (pre-pitch) reading to determine a finishing alcohol level, but a hydrometer is still useful. When your weekly readings remain the same your yeast has finished converting all the available sugars. The yeast will go dormant and settle to the bottom of the secondary fermenter.
When you bottle, any yeast left in suspension will convert the added honey to carbon dioxide and give your mead its sparkling carbonation. The honey won't add much in the way of sweetness because it will be converted by the yeast. If you want to carbonate your mead and still add some more sweetness, ask Roger about using artifical sweetners that don't get converted to carbon dioxide.
Roger has experience experimenting with other sweetners that I haven't played with.
Cheers,
MzIce |
|
|
|
Mead_Guy_From_MD
Cellarman
USA
28 Posts |
Posted - 08/27/2006 : 21:55:16
|
Here's a pic of the Mel. 48 hours after Xfer to primary(5g).
http://members.myactv.net/~philscars/Mead5.jpg
After 2 weeks I transferred to the secondary(6.5g), here it is at 1 month from beginning.
http://members.myactv.net/~philscars/Secondary8.jpg
~Phillip |
Favorite Beer - Spaten, Chimay & Celebrator
Favorite Liquor - Ultimate Vodka or Wild Turkey Rare Breed
Favorite Mixed - Manhatten or Brass Monkey
Favorite Shot - Jagermeister or Grape Bomb
Most $$$ Drink - Partisane Absinthe 2004 $100
Cheapie Drink - Steel Reserve High Gravity |
|
|
|
meadguy
Moderator
USA
160 Posts |
Posted - 08/28/2006 : 11:46:12
|
Very cool Phillip.
The only concern is I hope you put a nice layer of carbon dioxide in the secondary fermenter before racking into it, to avoid unnecessary oxidation.
It's hard to tell, from the photo, is it clear? Or clearing?
Have you tasted it recently?
Good job being patient- you'll be rewarded,
Roger. |
|
|
|
Mead_Guy_From_MD
Cellarman
USA
28 Posts |
Posted - 08/28/2006 : 15:52:07
|
"The only concern is I hope you put a nice layer of carbon dioxide in the secondary fermenter before racking into it, to avoid unnecessary oxidation."
I'm ot quite sure what you mean, so Im sure the answer is no. Is there something I can do now to assist it? And in answer to clearing, yes it is beginning to clarify a bit. Thanks for tyhe reply and any info is appreciated. 
~Phillip |
Favorite Beer - Spaten, Chimay & Celebrator
Favorite Liquor - Ultimate Vodka or Wild Turkey Rare Breed
Favorite Mixed - Manhatten or Brass Monkey
Favorite Shot - Jagermeister or Grape Bomb
Most $$$ Drink - Partisane Absinthe 2004 $100
Cheapie Drink - Steel Reserve High Gravity |
Edited by - Mead_Guy_From_MD on 08/28/2006 15:52:41 |
|
|
|
meadguy
Moderator
USA
160 Posts |
Posted - 08/28/2006 : 16:52:42
|
Don't worry Phillip.
Oxygen is an important in the first stage of yeast development. But as the "BJCP Beer Judge Exam Study Guide" online at http://www.bjcp.org/study.html#yeast points out:
"It is important during this time to prevent reintroduction of air, since this can lead to oxidation flavors and may introduce contaminants that can infect the beer."
Typically, we put some CO2 in the sanitized fermenter before racking into it or make sure to "top off" after racking into the secondary fermenter (thereby insuring the fermented must does not come in contact with oxygen.
There isn't much you can do now and probably don't have to worry much as I bet there was still fermentation activity going on, creating carbon dioxide.
Looking forward to future updates,
Roger. |
|
|
|
HomoErectus
Apprentice Brewer
USA
83 Posts |
Posted - 08/30/2006 : 02:00:48
|
Roger,
How long do you have to wait after adding CO2 to a fermenter? I'm going to assume that the CO2 doesn't "sink like a rock", and rather mixes a bit with the air already in the container. If you blast CO2 into the tank, does it instantly push air out and sink to the bottom? What if you slowly put the CO2 in?
... I ask because I just tried this tonight, slowly adding a bunch of CO2 before racking a Heff, and yesterday priior to bottling a batch of mead (yay! made April 2004) Actually, I'm making most of my mead related posts over at gotmead.com
pics of my mead!
http://coreyfeldman.force137.com/images/mead2.jpg
http://coreyfeldman.force137.com/images/05302006mead.jpg
I've never done much CO2 blasting, so I'm not sure how much is enough and haven't found much info either.
love,
homoE |
|
|
|
meadguy
Moderator
USA
160 Posts |
Posted - 08/30/2006 : 10:23:16
|
Good questions HomoE.
Before going into a lot of details, I don't usually put co2 in a fermenter- usually just in kegs or bottles that I'm filling.
I don't believe you need to blast co2, more like let some flow into the fermenter. My understanding is that the co2 will be heavier than air (oxygen) and create a blanket, towards the bottom so as the mead flows in contact with oxygen is reduced.
When racking to secondary, I prevent oxidation by:
* avoid splashing the mead and
* topping off.
MzIce recommended adding sanitized marbles to the fermenter, if enough of the mead was not available or the vessel a little too large.
Nice pictures of your mead! How old are these meads? The one in the glass is particularly beautiful. Do you filter?
Thank you for the question and photos,
Roger. |
|
|
|
HomoErectus
Apprentice Brewer
USA
83 Posts |
Posted - 08/30/2006 : 10:55:10
|
Yeah, this is the first time I've tried putting small quantities of CO2 into carboys/bottles. (just got a new CO2 tank).
CO2 is heavier than air, I saw a quite interesting program on PBS about volcanic CO2 vents and how children/entire villages are wiped out by CO2 "lakes" and "rivers"... the scientist threw a road flare into one of the "lakes" and the smoke rises and settles ontop of the CO2 quite spectacularly. Then he explained to the villagers that if they attempt to breath below that level, they will die. Oh no!
Oh yes, those meads were made in 2005 (oops, not 2004), the one on the left in Feb, the one on the right in April. The glass is from the April batch, not filtered, just a slight haze when it was in the carboy, but clear in glasses or bottles. Bulk aged for 16 months with racking every 2-7 months (I think 3 times total).
April tastes like a dry white wine, warming (12.8%abv, fermented down to 0.990), clear with a touch of honey colour (actually, exactly like champagne), a slight tartness. Bottled about 13L total into various wine bottles and a few beer bottles w/caps.
Feb is quite tart as too much tartanic acid was added... this was my first mead batch and the receipe was coppied wrong (I think)... I'll probably be drinking this by myself so people aren't scared away from mead.
Oh, btw, this is Jon, that tall guy... I think we've met at World Cup, Brewmaster, Bistro, etc... here, a picture probably works better. http://coreyfeldman.force137.com/images/IMG_2281.jpg
love,
homoE |
|
|
|
meadguy
Moderator
USA
160 Posts |
Posted - 08/30/2006 : 11:22:06
|
Geez Jon!
I didn't realize you were making meads!
Glad to hear you're expanding your repertoire.
Bring some to a Draught Board mtg- even some of the February batch,
Roger. |
|
|
|
HomoErectus
Apprentice Brewer
USA
83 Posts |
Posted - 08/30/2006 : 23:27:33
|
Yeah, I've been making meads this whole time... and by making meads, I mean two batches. Right when I started homebrewing I found out my friend (another homebrewer) was getting married in the summer, so I had about 6 months to try and pump out a decent mead on my first try... didn't quite happen due to a stall and the whole acidity goof.
Soo... my 4th and 9th batches of alcoholic beverage were mead. Tonight I just brewed up my 30th batch, which is also a mead. :) I got bored, so I rode my bike to the grocery store and picked up 10# of honey... it didn't even say what type, well, "Wild Mountain brand" so perhaps I can assume wildflower.
I'll try to be at the next Draught Board meeting with samples of a few brews, that'll depend on if I head up to Healdsburg where I hear there is some sorta beer festival, but I forget.
love,
homoE |
|
|
|
Mead_Guy_From_MD
Cellarman
USA
28 Posts |
Posted - 09/06/2006 : 23:42:33
|
Bump for a new question. I tasted my RazMel today, it has been 5 weeks since I started. It tasted like wine, but a sour wine. Is this because there is still MUCH more time left until it mellows? I took a gravity reading last week(wk4) and I aslo added 3 lbs of honey dissolved in 1 pint of water. It was a bit dry. The SG was 1.020, my estimated OG is around 1.106 Any ideas?
~Phillip |
Favorite Beer - Spaten, Chimay & Celebrator
Favorite Liquor - Ultimate Vodka or Wild Turkey Rare Breed
Favorite Mixed - Manhatten or Brass Monkey
Favorite Shot - Jagermeister or Grape Bomb
Most $$$ Drink - Partisane Absinthe 2004 $100
Cheapie Drink - Steel Reserve High Gravity |
|
|
|
meadguy
Moderator
USA
160 Posts |
Posted - 09/07/2006 : 11:54:15
|
Sour?
Reviewing your prior posts, Phillip, I see no reference for adding any type of acid (tartaric, citric... Blend) which many recipes call for.
I have found that various puree products can be quite tart. Raspberries, in general, can be tart. Once the sugar in the honey and then the raspberries is metabolized, by the yeast, the resultant mead may become quite tart.
Aging may help to soften the 'sour' character but probably not do a lot to change this flavor. More honey maybe called for. Of course another fermentation could start and the added sugar may end up getting consumed, as well, yielding a higher alcohol and dry product.
Another consideration with raspberries is that they have lots of pits. I've found that raspberries can lend a tannic character to mead. A friend made a raspberry mead that ended up being like a wonderful zinfandel wine. He was not happy with it- but I rather liked it. Could you be sensing tannin?
You could experiment with artificial sweeteners (aspartame, sucralose, etc.). I've had success with artificial sweeteners- just go easy, don't add too much. You may need to allow some conditioning time for flavors to meld.
If the 'sourness' was unpleasant then you might want to take corrective action. If it wasn't unpleasant then you might want to just go with it.
Hope this helps,
Roger. |
|
|
|
Topic |
|
|
|
Raspberry Melomel 1st try
