Re: Re: Making a BHP mead

Home Forums General Discussion Making a BHP mead Re: Re: Making a BHP mead

#19378

JamesS
Participant

So the process is nearly done!After adding the honey to the boiling water, we let it cool and then add the yeast.Here, you can just move it over to whatever container you want to ferment it in.  You could let it open ferment, which can lead to some nice wild yeasts getting in and giving you a nice sour mead, but more than likely you'll get crud and miscellaneous creeping things in it.  You can put cheese clothe or burlap over it (the smaller the holes, the less gunk you'll get in), also.  I'm using my glass carboy with an airlock (another nod to modern techniques) because I had it and didn't want to spend money on additional equipment that doesn't work.(Brewer's note:  I did use my grandfather's prohibition beer recipe, both exactly as he give it using cheese clothe, and with my better equipment, to see the differences.  The cheese clothe beer had some very odd flavors after being outside on the back deck with the cheese cloth on it -- it wasn't allowed inside as my wife couldn't handle the smell.  So either way will work, but the cheese clothe not as well.)Before syphoning (racking) into the carboy, I took a hydrometer reading.  This wouldn't have been done back in the 400s, but it has been done for centuries.  Since it doesn't affect the outcome, I'm calling it a wash as far as historical vs. modern.  Using the hydrometer will give you the sugar content (original gravity) before fermentation.  You can then take the reading after fermentation (final gravity), and there is an easy formula that will give you the alcohol by volume amount.  My original gravity was 1.081.  That's actually a little low, as my best case ABV will be around 11% (my first sack/sweet mead was at 14%), but I'm not shocked, since I've never used comb before and that may have thrown off my honey weights.  Also, not using a nutrient may not help.  Once I bottle the mead, I'll take the FG and let you know what it's ABV is. Once I've taken the hydrometer reading, I racked/syphoned the must over the carboy (see previous post) and added the air lock.  Now all we have to do is wait!  I will let it sit a few weeks and then rack it over to a secondary fermentation container, to get rid of some of the flocculation (the stuff that settles to the bottom).  I'll let it sit in secondary for a few more weeks, and then bottle!  I'll keep the thread up to date as it continues.So the pictures below?  The one that says "Final Product?"It's one of the last bottles of my original sack mead that I drank while making this mead.  See it's wonderfully tawny color?  And if you're wondering where to find a glass like that, I can only tell you I got that from the Troegs Brewing Company out of Pennsylvania (it has their Mad Elf beer logo on the other side -- great winter warmer!)

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