From the HBD Archive
From: rwinters@nhqvax.hq.nasa.gov
Subject: mead questions
Date: 1992-06-05 14:04:49 GMT

I bought a mead kit at the recent "Beer Expo" in DC. The instructions were
almost non-existent, and questions abound:

- What kind of O.G. should I expect when adding water to 12 pounds of
honey
to make 5 gallons?

- Is my 7 gallon plastic brew-bucket OK for a primary, or should I
endeavor
to clean out one of my old carboys?

- The kit came with Red Star champagne yeast. Can I do better? Should I?
Where will the S.G. end up, and how long is it likely to take?

- How does champagne yeast behave, anyway? Should I make a starter?

- What about temperature? I don't have any facilities for lagering, but
should I attempt to keep it cool, or just let it go at room temperature?

- I was going to put it in capped champage bottles. Will this work okay?
I think I have a corker (it's sorta inherited, like the carboys), but
I've
never used it.

- If I wanted to prime this so that it would be a sparkling mead, what
should I prime it with? and how much? 3/4 cup corn sugar? Another 1/2
pound
of honey? Will the bottlecap keep it in the champagne bottle?

- I was also thinking of adding something for aroma; maybe a nice,
fragrant
finishing hop, or something herbal. Any suggestions about what to add
and
when to achieve a nice effect?

Thanks for any and all suggestions!

Rob Winters


Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.