Thinking about trying my had at mead

[hopfenundmalz]

From mead maker of the year a few years back, Steve Piatz.

http://www.ahaconference.org/wp-content/uploads/presentations/2010/Mead_Maker_of_the_Year_Panel.pdf

[pete_baker (pete b)]

Radredfox I’m sure you were hoping for more clearcut answers: If I were you I would use yeast nutrient, especially if you are not putting in fruit. I think I have been lucky not using it in part because I am almost always making melomel and the fruit adds nutrients. Also, the honey around where I live is very dark, especially the fall honey which is mostly what we use because most of our fruit is ripe in the fall. We make up to 25 gallon batches so I think this year I will make half the way we have been and half using methods in the excellent article that hopfenundmalz linked to. The problem with mead as opposed to beer is in the time it takes to get results we will make another dozen batches and it will be a year later.We have had a good amount of rain this spring and our hives are pretty strong so there is a good chance that we will have a honey flow in a couple weeks so if I get enough of the lighter summer honey I will probably try making a plain mead and using nutrients. Now to convince my girlfriend to change her methods after 20 years…

[erockrph]

While I don’t think nutrients are strictly required for melomels, I think they make a world of difference. With proper staggered nutrient additions I’ve had big melomels bottled and perfectly drinkable in under 4 months with no jet fuel fusels at all.

[udubdawg]

OP, have you narrowed down what you want to do, style-/alcohol-/sweetness-wise?

[hopfenundmalz]

@erockrph

While I don’t think nutrients are strictly required for melomels, I think they make a world of difference. With proper staggered nutrient additions I’ve had big melomels bottled and perfectly drinkable in under 4 months with no jet fuel fusels at all.

There was a panel discussion a few years back with many mead makers of the year. All meads served were <6 months old and were excellent. Kurt Stock said he never has mead over 3 months old, as it has been consumed by then!

[erockrph]

@hopfenundmalz

@erockrph

While I don’t think nutrients are strictly required for melomels, I think they make a world of difference. With proper staggered nutrient additions I’ve had big melomels bottled and perfectly drinkable in under 4 months with no jet fuel fusels at all.

There was a panel discussion a few years back with many mead makers of the year. All meads served were <6 months old and were excellent. Kurt Stock said he never has mead over 3 months old, as it has been consumed by then!

Speaking of Curt Stock, this document is the bible of fruit meadmaking AFAIC:

melomel.pdf

[hopfenundmalz]

@erockrph

@hopfenundmalz

@erockrph

While I don’t think nutrients are strictly required for melomels, I think they make a world of difference. With proper staggered nutrient additions I’ve had big melomels bottled and perfectly drinkable in under 4 months with no jet fuel fusels at all.

There was a panel discussion a few years back with many mead makers of the year. All meads served were <6 months old and were excellent. Kurt Stock said he never has mead over 3 months old, as it has been consumed by then!

Speaking of Curt Stock, this document is the bible of fruit meadmaking AFAIC:

http://www.bjcp.org/mead/melomel.pdf

Thanks for pointing to where that one is located.

This was published after Ken Scramm’s book came out. The staged nutrient additions will be covered in a second edition, which he is working on, I have no idea when that will come out.

NDzym05_MasterMead.pdf