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Hi All

The recent mentions of mead got me curious. I did some reading, and have put on a small test batch (2L only!). Here's what I used:

500g "rainforest" honey
2 chamomile tea bags
1 regular tea bag (bushells IIRC)
1/2 tsp yeast nutrient
1 sachet coopers ale yeast

Boiled all ingredients except the yeast and yeast nutrient for 10 mins, skimming frequently.

Poured into carboy (Actually a 2L sherry bottle - don't drink the stuff - just use it for cooking). Added nutrient. Fitted airlock and allowed to cool.

Once cool, pitched yeast.

Will let you know how it goes.

T.

Straight honey mead- the hardest one to get right. Good luck.

If you go ahead with a bigger batch, many of the problems that you encounter with a smaller batch won't be nearly as pronounced.

Also, consider using the Wyeast mead yeast.

FWIW, it has been brewing for less than 12 hours, and already the airlock is bubbling about every second or so. And here I was worried that the wort (I'm sure that's not what you call it for mead, but I'm not sure what the right term is) was too high gravity for a generic cooper's ale yeast (OG ~100, EST FG ~0).

T.

If it is the Coopers Ale yeast from a white tin, I'd not be surprised if it fermented away merrilly. That stuff is like superboy on red cordial.

Cheers,
Greg

I have heard some people put... *cough* pot *cough* while it's fermating away.

drtom wrote:...the wort (I'm sure that's not what you call it for mead, but I'm not sure what the right term is)

It's "must" I think. Same as wine.

ah, yes. thank you!

T.

Yeah, must is right.

As for your yeast, if your fermentation sticks and you can't get it going again, finish it off with a champagne yeast.

Yeah, I've used champagne yeast before - for an insane belgian that I did. Actually, I think the brew was just cold in that case. I've got a heater now, so I should be able to tell.

T.