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First mead from a Northern Brewer mead kit


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#21 MtnBrewer

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Posted 05 April 2012 - 08:07 PM

doobah, for something like 71B, which is a very popular mead yeast, what about this modification to your process? What if you hit it with the sparkelloid before you rack it? I.e., crash->sparkelloid->rack->age->bottle The idea being to remove the maximum amount of yeast as soon as possible following fermentation.

#22 armagh

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Posted 06 April 2012 - 07:56 AM

When ever I see Sparkaloid mentionedI feel compelled to ask if the user filters. My experience with the stuff s that it tends to unleash - hard to describe - fluffy looking particles - when racking/bottling. I quit using it for that reason. Maybe cold crashing after using it would solve that problem?
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#23 Genesee Ted

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Posted 06 April 2012 - 03:09 PM

doobah, for something like 71B, which is a very popular mead yeast, what about this modification to your process? What if you hit it with the sparkelloid before you rack it? I.e., crash->sparkelloid->rack->age->bottle The idea being to remove the maximum amount of yeast as soon as possible following fermentation.

I do it that way sometimes. It depends on how hard it pancakes. Sometimes it will have some residual floaties. If that is the case, I will put it in secondary. Other times, it isn't necessary.

#24 Corbin

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Posted 09 April 2012 - 07:20 AM

When you make a 5g batch do you guys primary ferment in 6.5g or 5g buckets/carboys?
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#25 MtnBrewer

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Posted 09 April 2012 - 07:29 AM

I almost always use a 6.5 gallon carboy. The only exception is if I'm adding fruit in primary. Then I'll use a bucket.

#26 Genesee Ted

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Posted 09 April 2012 - 08:39 AM

Same here.

#27 *_Guest_BigBossMan_*

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Posted 16 April 2012 - 05:42 PM

You could always ferment to dryness and then backsweeten to taste.
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#28 Genesee Ted

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Posted 16 April 2012 - 08:10 PM

You could always ferment to dryness and then backsweeten to taste.

Yup. Just make sure to nuke it first.


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