This site here talks about nitrogen needs of yeast strains and the calculations for each
http://www.meadmaderight.com/tosna.html
http://www.meadmaderight.com/tosna.html
Homebrew day
- Thread starter Tinwhistler
- Start date
Day 1: added approx 1.5 tsp Fermaid 0 (and will do so for the next 2 days). Degassed with wine whip.
Since it was only 24 hours since I pitched the yeast, I didn't expect much from the whip, but it made about 1.5 inches foam on top of the mead. I was super surprised. If there was that much co2 in suspension, I'm imagining that the yeast are feeling much more frisky with it gone.
Since it was only 24 hours since I pitched the yeast, I didn't expect much from the whip, but it made about 1.5 inches foam on top of the mead. I was super surprised. If there was that much co2 in suspension, I'm imagining that the yeast are feeling much more frisky with it gone.
I had a choice today: Bottle the SNA mead, or bottle the strawberry wine I started in October.
Wife made the choice for me: Strawberry wine
My high-tech logging system.
I use the filter every time now. But it's still a bit messy. You get a little loss, but it's worth it to me.
A newish bottle filler I've tried out a couple times now. It's like a gas station pump: When the liquid hits the bottom of the filler tube, it shuts off and is ready to put in a new bottle.
The final product. It's pretty dang good.
Wife made the choice for me: Strawberry wine
My high-tech logging system.
I use the filter every time now. But it's still a bit messy. You get a little loss, but it's worth it to me.
A newish bottle filler I've tried out a couple times now. It's like a gas station pump: When the liquid hits the bottom of the filler tube, it shuts off and is ready to put in a new bottle.
The final product. It's pretty dang good.
Back in March, I think it was, I started a new mead - intending to make a s'mores mead, using caramelized mesquite honey and raw meadowfoam honey, I was going to then rack onto toasted cacao nibs and a split and scraped vanilla bean; that plan went out the window when I very quickly needed something to do with about 3 lbs of blueberries left over from our u-pick adventure. So now I guess I'll have a blueberry botchet.
I was inspired yesterday to bring this back upstairs for a taste. It's pretty good. It's a little hot, as a young mead is wont to be, but it's also very strong and sweet. I think it's time to find some clean glass to age this one in and move on to the next brewing project. No idea what that's going to be yet.
For the information of everybody in the Halifax area (@HCGLNS , @Squidleybits , and Nick at the least... I can't remember username to tag) I recommend the Annapolis Cider Company in Wolfville. You can sometimes find some of their stuff at NSLC, but their store is the only "reliable" way to find it. Damned fine cider in many varieties. Gared, you're making me desire some of what we have at home tonight, but I have the whole workday to wait until I get some.
shhhh! I know the place.Mmm.... good cider. We have a couple of local cideries that are pretty good, but a lot of the big names down here are still using shitty applewine and mixing in artificial flavors at bottling time, or adding juice to a dead ferment, so you get a horribly sweet, off-tasting cider that tastes like warm Budweiser and Fruit Loops.For the information of everybody in the Halifax area (@HCGLNS , @Squidleybits , and Nick at the least... I can't remember username to tag) I recommend the Annapolis Cider Company in Wolfville. You can sometimes find some of their stuff at NSLC, but their store is the only "reliable" way to find it. Damned fine cider in many varieties. Gared, you're making me desire some of what we have at home tonight, but I have the whole workday to wait until I get some.
This was supposed to be FASTER, but every weekend, I've had something going on. I am just now getting around to bottling this...8 months later.It's a lot more work, but supposedly, will produce a mead that finishes fermenting in 14 days and is drinkable after 30.
We'll see how it goes
It's so pretty.
I have near 120 bottles of homebrew in the basement of various sorts. I have plenty to keep me occupied while the next batch works.
Any 5 gallon recipe nets me around 22-25 bottles of booze. I drink maybe twice a month.
The real worry is if my *wife* likes it, and I only make a 2 gallon batch (like my first strawberry).
Mead bottling day! Simple mead, nothing special about it. Also the laziest mead I've ever made.
I pitched some old yeast, and it didn't work. So the next day I pitched some new yeast, and saw fermentation.
Then I did absolutely fuck-all. First week, I'd think to myself "I should aerate." or "how bout step feeding." Later, I'd see it and go "I should rack that to a new carboy this weekend." or "hmm. maybe I should bottle that." Nope. Did jack shit of nothing for 154 days, until today.
Bottling day, I guess
The real prize is that while scouring the mead closet for empty bottles, I ran across 4 bottles of strawberry wine that I thought we ran out of in 2018.
I pitched some old yeast, and it didn't work. So the next day I pitched some new yeast, and saw fermentation.
Then I did absolutely fuck-all. First week, I'd think to myself "I should aerate." or "how bout step feeding." Later, I'd see it and go "I should rack that to a new carboy this weekend." or "hmm. maybe I should bottle that." Nope. Did jack shit of nothing for 154 days, until today.
Bottling day, I guess
The real prize is that while scouring the mead closet for empty bottles, I ran across 4 bottles of strawberry wine that I thought we ran out of in 2018.
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New mead in the new house. Texas "raw, organic" honey. I have my doubts about the "raw" part, as I saw no bits of bees or honeycomb in the honey, so I imagine it's been filtered. Which means it's not "raw". Though it says it hasn't been.
That said, it's nice to hear the pitter patter of a couple trillion tiny feet in the new house.
edit: It's alive
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