Mead making

Charlie · **Posted:** Mon Aug 05, 2013 10:49 am

Ive been on a mead/melomel research bender the last couple of days and Im very keen to get started.

My question is in relation to pasturising fruits and honey. Ive always been under the impression that we need to sanatise the crap out of everything so the process of pasturisation has got me a little confused.

Just so I have piece of mind, can someone explain to me how we can ensure we sterilise the fruits etc by process of pasturisation?

Cheers

Freebz · **Posted:** Mon Aug 05, 2013 9:49 pm

pasturising is heating to around 70 degrees (i think it's 70) for ten minutes to kill off all the bugs and bacteria.
to be honest i think pasturising honey is pointless because it kills the beneficial natural enzymes and natural preservative, i pasturised once and it all got turned into vinegar afterwards cos it tasted crap... made nice vinegar though

Peasants · **Posted:** Mon Aug 05, 2013 10:10 pm

We didn't pasteurise the honey we used either, but The Complete Meadmaker does talk about pasteurising fruit for melomel.....

All the equipment used has to be sanitised very well though...

Charlie · **Posted:** Tue Aug 06, 2013 10:18 am

Thanks guys.

Got any honey types or supplier recommendations for me

Freebz · **Posted:** Tue Aug 06, 2013 9:34 pm

go as local as you can find.
most use the lightest colour they can find because the flavour is more consistant.
darker has more flavour but less sugar and the flavour can vary depending on what the bees brought back.

Freebz · **Posted:** Mon Aug 19, 2013 2:58 pm

got another batch on today.

7kg honey
40g sultanas
top up to 22L water
and about 4g lalvin ec 1118 yeast

sg 1100
bubbling already 3 hours later
expecting a 6-8 week ferment to get around the 12% mark

Peasants · **Posted:** Sat Aug 24, 2013 10:47 am

Wow, that is a lot of honey! What is the SG for that...and I presume that makes a sweet mead?
We are going to rack ours this weekend.......

Freebz · **Posted:** Sun Aug 25, 2013 1:47 pm

SG was 1100
will make a sweet that can be converted to a dry ale (but strong) if handled a certain way after primary ferment.

this is my master recipe that I use and change the flavour to suit a specific need afterwards. this lot will be split 10L for cooking (spiced with herbs, basil is best especially for Bolognese ), 10L for drinking (might do a few litres with citrus, a few oaked and a few plain)

I did split off 2L and gave it half a mandarin in the primary, will be interested to see what differences there will be compared to adding it in the secondary which is what I usually do

Ccbear · **Posted:** Tue Aug 27, 2013 6:11 pm

D & M mentioned a book call the Complete Mead Maker has any one else got a recommendation for reading. Have picked up 15 kilo of good country honey and would not mind trying a mead. Cheers

Freebz · **Posted:** Tue Aug 27, 2013 9:04 pm

when i started making mead i got 'the compleat meadmaker' by ken schramm
it goes through the basics for peoples that haven't brewed anything before then goes on to spicing, herb, and fruit recipies and a bit of how the flavours should come out and what they are best with

Ccbear · **Posted:** Wed Aug 28, 2013 8:55 am

Did you buy the book or download it, if down load what site as there appears to be a lot of suspect sites offering this free PDF but you have to sign up and one wanted credit card details.

Freebz · **Posted:** Wed Aug 28, 2013 10:07 pm

i got the book in paperback
spelt as i wrote it, can find the ISBN number if you need

Peasants · **Posted:** Thu Aug 29, 2013 9:30 am

Yep, that is the book we have too. It was recommended at the brewing store we bought the other bits from. Try your local brewing shop, otherwise it is published by brewers publications!

Ccbear · **Posted:** Thu Aug 29, 2013 1:03 pm

No problems ,have it on order thanks. Ids mead a pressure drink like beer or like wine. Have plenty of empty wine bottles on hand.

Peasants · **Posted:** Thu Aug 29, 2013 9:00 pm

ccbear, it can be made sparkling or still, though the book recommends making a still version first as this is easier.
Good luck!!

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Mead making

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Mead making

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