New Year’s Mead in the Fermenter

by davealex
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Jan 1, 2014.

Just pitched the yeast in a new year’s mead. This one will be the same as my last one, Orange Cinnamon Vanilla Sweet Mead. Incredible stuff! I’ll put the spices in after the primary fermentation settles down.

4 Gallons Water
16-18 pounds honey (10-12 Dark Unfiltered Larkspur + 6 Light Ft. Lupton)
1/2 tsp Yeast Energizer Blend (Wyeast)
1 packet Red Star Premier Cuvee Active Dry Wine Yeast

OG: 1107 (Jan 1, 2014)
SG:  1050 (Feb 9, 2014)

Update:  Feb 9, 2014.

Racked the Mead and added the spices.  I tried it without the spices, it is REALLY good!  I can’t wait!  Here are the added spices:

7 Ceylon Cinnamon Sticks
4 Madagascar Vanilla Beans (may need more, I used 5 last time)
8 Oranges Zested

2014 Mead
Here are the ingredients making it a Metheglin
2014 Metheglin - Naked Oranges
2014 Metheglin – Naked Oranges
Vanilla and Cinnamon
Vanilla and Cinnamon – We love Savory spices!
Spice bomb
Spice bomb
Spice Bombs Away!
Spice Bombs Away!
10 gallons of Metheglin Fermenting
10 gallons of Metheglin Fermenting
February Batch's Clover Honey from Costco
February Batch’s Clover Honey from Costco

 

The second batch of mead used the yeast from the first batch; hopefully that will get it going quicker.  So far just honey and water.

15 lbs Kirkland Clover Honey (USA and Argentina, isn’t as dark as Larkspur honey is)
4 Gallons Water

OG: 1114 (Feb 9th, 2014)

Stay tuned….