Between dreams and reality exist whole dimensions.

New Batch

imageI just bottled the new batch of mead a few days ago, using my fancy new auto-syphon (the big tubey thing sticking out of the carboy). You may recall that this batch was made with a higher honey/water ratio, and a different yeast (an Ale Yeast to be precise, which has a lower alcohol yield and is slower to ferment than the Champagne Yeast I used for the Christmas batch). So I broached and bottled this batch, and I have to say it came out wonderfully. It is definitely sweet, due to the increase in honey and the use of the Ale yeast, but it is not the cloyingly sweet taste that many meads suffer from. And the wildflower honey I used seems to have imparted a bit more complexity to the flavor than what I had expected. It’s tasty enough that my buddy James, who has always hated mead, loves it.

It also has a good bit of kick to it. The Christmas batch seemed to come out at about the maximum yield of the Champagne Yeast (around 15%); this is much less than that, at what I guess to be around the full yield of the Ale yeast: about 5-7%. So not really strong, but stronger than most beer (in Utah anyway). I just got a new hydrometer, but since I could not measure the gravity of the batch before fermentation it doesn’t really do me a lot of good for now. But the next batch I make I will find out the gravity for certain. That’s all for now. I will be making another batch as soon as I can afford the supplies, and of course I will let you know how it goes. This was only a gallon batch, so I don’t have a lot of it, which makes me sad. The next one will probably be a 2 gallon batch with a slightly lower honey/water ratio and the same yeast. I may try a different honey as well, but the local wildflower honey is easy to get, and tastes great, so who knows…


2 responses

  1. Why do you only make a gallon at a time? It seems like you’d want to make a big vat of it since it’s so much work. It’s cool that you used wildflower honey. I wonder if you could tell the difference in a blind taste test? I think you should start blind taste testing your mead.

    April 10, 2012 at 13:38

    • I would love to do a lot, but there are some limitations currently. Namely that I need to store it in a warm but not hot (70 degrees or so) place for at least 3 months; that I can only brew 4 gallons at a time in the largest pot I have; and that honey is actually pretty expensive. Eventually I will definitely do larger batches. And when I have more types a taste test will definitely be in order. Right now I only have the 2 batches, and if you can’t taste the difference between them, you don’t have a tongue.

      April 10, 2012 at 13:47

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