Mead journal: Rockbitter part 2

[matrix4b]

I racked for the first time the rockbitter pair I have going.  They didn't have much sediment going, I did try a technique called cold crashing to help it out.  It didn't work because it wasn't cold enough outside on Sunday.

Cold Crashing: Bringing the tempeture of the must (mead mixture) down below the tempature tolorance of the yeast, thus forcing the yeast into hybernation again.  Stopping the fermentation process and settling some of the suspended yeast in the process.  Ussually this means bringing the temp down to around 40-50 degrees, depending on the yeast.

It was too nice out on Sunday.  I suspect that cold crashing is happening in a repeated cycle as it does get down in temp in the Hearth room as it is the least insulated room and we have a habit of turning down the heat when we are not there.  I think that is is regularly getting down to around 55-60 on a daily basis.  Now this shouldn't hurt the mead that much but it may explain why the fermentation is still going on, just at a slow rate like a lager beer.   I think that the two batches will still turn out just fine.  I will just be bottling it much later.  By the sounds of it, I will be making only 3 batches in spring.  Still thinking on Orange Vanilla, going for a creamcyle flavor, Carmel flavor, a bit iffy on if this will work.  Also one other, was thinking on Cherry Lime.  I kinda want to do a meglethyn (mead with spice flavoring).  Hmm, the Strawberry vanilla sounds good.  THIS time doing the strawberries in the secondary not the primary so the flavor doesn't get anilated and the carboy's airlock doesn't explode.  As time goes on and I learn a little bit more, My mead process should get a bit more refined and make the mead better.  I am hoping that the Vanilla Almond comes out.  In retrospect, I should have toasted the almond and in the pumpkin batch toasted the pumpkin a bit to carmelize the sugars and bring more flavor to the mead.  Ah, well.  We shall see.  Having less than 10 batches under my belt, I am still a rookie.  Completed bottled batches are only 5 at the moment. 

1. Strait Mead: Rockbiter
2. Strawberry with the strawberries in the primary
3. Blueberry with fruit in the primary
4. Lime flavor, 1/2 and 1/2 for fruit juice
5. Watermellon, juiced in the primary (may take Long to mature)

In carbory:
1. Vanilla Almond
2. Pear Nutmeg
3: Pumpkin with a dash of cinamon, nutmeg and a little vanilla
4: Another Rockbitter
5. A rockbiter that I am going to oak and compare to the other rockbiter

Next in carboy sometime in 2009
1. Orange Vanilla
2. Carmel Mead/Braggot
3. Cherry Lime
4. Cherry Vanilla
5. Peach Sprimint
6. Cranberry (Vanilla?) (fall batch) (thinking on trying to find White Cranberry, better flavor)
7. Rockbitter (fall bacth)
8. Strawberry Vanilla
9. Strawberry Oatmeal Braggot
10. A berry Meadly (suggested by my wife)
11. Chocolate Mint, with a little vanilla.
12. Green Tea?

Hmm, I was thinking on doing more Meglathins as I like what spices do to it.  Some of the more odd spices I may use are Sage, Garlic (heard great success with this one), Hmm, Allspice, Tyme, Coriander.  Ohh, I need to figure out what goes well with Tyme.   Also, Thinking on staying away from Mellons and Goards like pumpkin.  Just doesn't sound like it would turn out well.  I also would like to try a mead with Ginsing.  Not sure that would work out.

Comments

[satnsdau.livejournal.com]

no soda in mead.

Attempting not to lissen to weasels.