Fermentation Chamber Without Flammable Refrigerant? mead

I'm an apartment-dweller. I just had a Frigidaire 5 cubic-foot chest freezer delivered, only to find out that my landlord will not allow it in the building because of the R600a refrigerant.

They are concerned about explosions and fire damage generally. I don't think that they are being reasonable but I can't fight them on it since it's not worth risking our otherwise cordial relationship. Believe me, I'm frustrated.

Are there any comparably-sized refrigerator/freezer units, suitable for use as a fermentation chamber, that do not use a combustible refrigerant? I'm set on creating a small fermentation chamber since I've had lots of problems with temperature control, but the gods seem to be against me.

Thanks!

Submitted December 30, 2017 at 10:57PM by FrustratedMeadmaker http://ift.tt/2Eik6Pz mead

Noob question. mead

I haven't had my dry yeast in the refrigerator. Is this or could this be why my Mead keeps stalling? Even 118

Submitted September 20, 2017 at 10:43PM by Bearded_Savage http://ift.tt/2yqEw60 mead

Troubleshooting mead

This is a continuation of this problem thred from a free days ago:

Pushing The Last 3.5 Points

http://ift.tt/2go1LZG

So some new information: when I pitched my Mead that day I had bought b some fresh ec1118 packs. They were in my refrigerator next to my few remaining D47. LAV packs look pretty much all the same, so with help from a user we came to the conclusion that it was within the realm of possibility that I had put a D47 and not a 1118 in my Mead; explaining why it had stopped at 14%

I pitched some 1118 into it with some aeration and nutrients and waited

In so many days there is still no change in gravity

I checked my meter in water to check to make sure it was working fine; it was

So here my thinking

1: just gotta wait it out and this is going to take longer than I thought

2: I should cut my losses and go to secondary and take any gravity drop when done as a gift

3: voodoo?

4: something else

I am open to suggestions and advise

Thanks

Submitted August 30, 2017 at 03:32AM by CityEggs http://ift.tt/2iFkEIm mead

Temperature for aging mead

I started a traditional honey mead (3 gallons) about 1 month ago. It is happily fermenting at 62°F in a small refrigerator with an external thermostat.

Once I rack it to a second carboy (probably this weekend), I'll place it back in the fridge and let it clear. Can I age the second carboy at room temperature (about 75°F)?

When I bottle it in a few months, at what temperature should I let the bottles age? Should they continue at 62°F or can I age them at room temperature (about 75°F)?

I would like to free up my fridge to start another batch. Only one 3-gallon carboy will fit.

Submitted August 01, 2017 at 07:31PM by grkuntzmd http://ift.tt/2f50uGg mead

Temperature for aging mead

I started a traditional honey mead (3 gallons) about 1 month ago. It is happily fermenting at 62°F in a small refrigerator with an external thermostat.

Once I rack it to a second carboy (probably this weekend), I'll place it back in the fridge and let it clear. Can I age the second carboy at room temperature (about 75°F)?

When I bottle it in a few months, at what temperature should I let the bottles age? Should they continue at 62°F or can I age them at room temperature (about 75°F)?

I would like to free up my fridge to start another batch. Only one 3-gallon carboy will fit.

Submitted August 01, 2017 at 07:31PM by grkuntzmd http://ift.tt/2f50uGg mead

Fermenting mead under pressure mead

Has anyone attempted this with mead? Or heck, even just tried this method for lager? It seems like it could be very beneficial especially for those of us who don't have a dedicated refrigerator or a cool basement.

The ability to ferment beer at warmer temps without increasing off flavors.

Overall reduction in yeast ester and fusel production.

Less vigorous fermentation with reduced krausen, meaning less headspace is necessary.

Due to the closed fermentation, aroma compounds remain in the beer and aren’t blown off.

CO2 generated from fermentation can be used to naturally carbonate the finished beer.

The only drawback I can think of is degassing will be somewhat more work. I might give it a try on my next batch.

Submitted July 11, 2017 at 01:46AM by --do-- http://ift.tt/2uaTvSz mead

Fermenting mead under pressure mead

Has anyone attempted this with mead? Or heck, even just tried this method for lager? It seems like it could be very beneficial especially for those of us who don't have a dedicated refrigerator or a cool basement.

The ability to ferment beer at warmer temps without increasing off flavors.

Overall reduction in yeast ester and fusel production.

Less vigorous fermentation with reduced krausen, meaning less headspace is necessary.

Due to the closed fermentation, aroma compounds remain in the beer and aren’t blown off.

CO2 generated from fermentation can be used to naturally carbonate the finished beer.

The only drawback I can think of is degassing will be somewhat more work. I might give it a try on my next batch.

Submitted July 11, 2017 at 01:46AM by --do-- http://ift.tt/2uaTvSz mead

Storage mead

Hello! So I have decided that I would like to start making mead! But I have a question about storage. My wife and I have little place to keep it in our house while it ages through the initial batch and racking. I could store it in the garage but it will get dust all over it as I do some wood working. I was wondering if it could be stored in a refrigerator after I initially mix it, after racking and when bottled? Or if you guys have other ideas? We don't want it just sitting on our counter as we have little counter space as it is. Thank you in advance!

Submitted May 30, 2017 at 08:52AM by adrunktherapist http://ift.tt/2res1Hq mead

Newb alert... Infuser getting into mead... Have some basic questions mead

Sigh.... I hate to make one of these posts since I just found this subreddit, and havent had ample time to peruse the posts. I've dabbled in some moderately-challenging beer home brews and some whiskey infusions that turned out amazing. Ashamedly, I'm a quasi-regular to Texas RenFaire, but dont have any friends with mead experience. The wife and I love a treat, so we thought about getting into homebrew mead. Without making a drawn-out post, here we go...

1) We have ample sources of local honey. Anything in particular I should look at or shy away from?

2) Water... Is something like Ozarka good to go, or should I use my home RO filter?

3) Spices.... I admit I do like subtle vanilla and cinnamon flavors in mead I've had before but I'm sure whiskey is a completely different animal as far as how to approach it. Are there any good guidelines (dare I say recipes?) that would help guide me along and not ruin a batch?

4) Supplies... I've seen everything from bucket mead/loki to full blown fermentation setups on par with breweries. I'm not making a crazy beglian IPA with yeast that can move a refrigerator, so some help pointing me in the right direction for 1-3gal per batches. Are standard small blow-offs kosher for something like this, or is a something like a separate vessel and a blowoff/blowdown tube necessary to prevent a mess?

5) Cleaning.... I've used alcohol/water/soap mixes, bleach/water mixes, etc in spray bottles for sanitation. Its a basic concept for sure, but I'm open to suggestions from those that know much more than I.

6) "Brew" methods. Seems that I've seen more "tea bag" spices for mead to add after the fact, as desired, vs. crazy spiced or wild concoctions sold in stores. I assume this may be more of a personal taste thing, but is adding flavors to the base more of a post-process or are there more carefully-calculated steps similar to beer (Ie: boil/mash/ferment/etc)

Even if there's a wiki I overlooked I appreciate any and all help. Looking forward to making some killer summer drinks for friends and coworkers

Submitted March 23, 2017 at 03:34AM by pr3ttyh8tmachine http://ift.tt/2n8QDzo mead

Ferment stopped? Micromanaging too much? mead

Two days ago i started my primary. 12lbs wildflower honey, plus 4.5g nutrient and 2g DAP. Used two packets of D47. Fermenter is now in my climate controlled spare refrigerator with the climate at 64* and the temp strip attached to the bucket showing 60*. Yesterday I lightly swirled the bucket it side to side but was splashing water from the airlock everywhere so decided I would just open up and stir with a sanitized metal spoon for about a minute.

Yesterday I was getting regular action from the air lock and this morning I went out to make sure my lamp and inkbird temp controller were still functioning but noticed I stopped getting any action from the airlock.

I am doing staggered nutrient following another websites suggestions. This morning I added another 4.5g nutrient and 2g DAP then stirred with a sanitized metal spoon.

Unfortunately with it being New Years Day i cant go out and get a PH monitor or calcium carbonate to fix that if it is indeed the problem.

However this is my first time making mead so I am curious if this is a normal part of the process? I have heard of lag phase and such but wasnt sure if I already passed that since I had action yesterday? Thoughts anyone?

Submitted January 01, 2017 at 10:23PM by tiredofpolticalads http://ift.tt/2hHfmLL mead

Using a refrigerator for primary fermentation mead

Going to try my first batch tomorrow and was curious if anyone has ever used a refrigerator for storage during fermentation? I have D47 yeast and have heard that it does well with temps in the 60's, and was thinking I could set my spare refrigerator that has nothing else in it to a consistent 60*. Anyone ever tried that before?

Submitted December 30, 2016 at 09:38AM by tiredofpolticalads http://ift.tt/2hSyRgb mead

Chocolate Bochet Feedback, please mead

http://ift.tt/2cIBi5f

Hellllllllooooo!!! I"m asking for any feedback on my chocolate bochet recipe. Let me know what you think!

Started 18 SEP 2016 5 Gallon target product (5.5 Gallon primary must volume) Primary - SS brew tech bucket with blow off tube - two months Secondary - glass carboy - oak chips and vanilla for two-four months Ageing - Keg with not more than 5psi co2 - for 18-24 months Honey - Various varietals from Texas, wild flower and Huajillo (total 240oz) Chocolate - Dutch Processed powder - (16 OZ) Brand: Equal Exchange from Whole Foods Water - Home tap filtered
Yeast - Clos Wine - 16 grams Fermentation temp - 75 - primary vessel put into a refrigerator with temp controller

Cooking Honey - boiled 176 OZ of honey for caramelization (90 mins). Reserved 64 oz of unboiled Huajillo Honey for a range of tastes in final product. Added - five drops anti foam, 5 tsp real lemon juice, 1 tsp springcell/dap

Transfer honey to fermenter with cool water to bring to pitching temp

Step Feeding and SNAs 100% First step - honey plus one chocolate (SNA 1 + Aerate +kco3 buffering) 60% Second - huajillo plus one chocolate (SNA 2 + Aerate)

SNA is - fermaid O - 4 grams x 2

Submitted September 19, 2016 at 06:32AM by christmasbarf77 http://ift.tt/2d9iRVq mead

Chocolate Bochet Feedback, please mead

http://ift.tt/2cIBi5f

Hellllllllooooo!!! I"m asking for any feedback on my chocolate bochet recipe. Let me know what you think!

Started 18 SEP 2016 5 Gallon target product (5.5 Gallon primary must volume) Primary - SS brew tech bucket with blow off tube - two months Secondary - glass carboy - oak chips and vanilla for two-four months Ageing - Keg with not more than 5psi co2 - for 18-24 months Honey - Various varietals from Texas, wild flower and Huajillo (total 240oz) Chocolate - Dutch Processed powder - (16 OZ) Brand: Equal Exchange from Whole Foods Water - Home tap filtered
Yeast - Clos Wine - 16 grams Fermentation temp - 75 - primary vessel put into a refrigerator with temp controller

Cooking Honey - boiled 176 OZ of honey for caramelization (90 mins). Reserved 64 oz of unboiled Huajillo Honey for a range of tastes in final product. Added - five drops anti foam, 5 tsp real lemon juice, 1 tsp springcell/dap

Transfer honey to fermenter with cool water to bring to pitching temp

Step Feeding and SNAs 100% First step - honey plus one chocolate (SNA 1 + Aerate +kco3 buffering) 60% Second - huajillo plus one chocolate (SNA 2 + Aerate)

SNA is - fermaid O - 4 grams x 2

Submitted September 19, 2016 at 06:32AM by christmasbarf77 http://ift.tt/2d9iRVq mead

What do to with a gifted Fridge?!?! mead

Semi-cross post from homebrewing:

I have a gifted standard/top freezer refrigerator that I plan to put into use for homebrewing.

I've found another user's set up, and love it, but wanted to see what other ideas are out there.

http://ift.tt/1QNQUNz

I'm thinking of a fermentation chamber/kegerator split, but if YOU had a fridge to play with, what are your ideal concepts?

My additional questions for the mazers concern its use without beer. I'm currently a 100% mead and wine maker, with only a small interest in beer making.

What other ideas are out there without the keggerator part? What about a fermentation chamber, and temp controlled area for long term ageing?

Submitted May 02, 2016 at 10:51PM by christmasbarf77 http://ift.tt/1UsPzCA mead

Mail order yeast. mead

My LHBS only carries Red Star brand and Wyeast. I've only used what he had available in the refrigerator. I've shied away from the mail order stuff because it's not refrigerated. Is it any different?

Submitted February 26, 2016 at 10:54PM by Ih8coleslaw http://ift.tt/1QimqHG mead

Cyser Based Off Old Metheglin Recipe mead

This is my first mead batch, and it's based on a recipe I saw on the back of a mead-making book (a hydromel given to the Queen in the 1400's I believe). I adapted it to a cyser just because I bought a gallon jug of organic apple juice to use as a carboy.

• 2.5 lbs local pure raw wildflower honey


• 1 gal organic apple juice


• 3 cups filtered tap water


• 2 cloves


• ~3oz fresh ginger root peeled and sliced thin


• 4" sprig of new-growth tuscan blue rosemary


• 2 leaves of new-growth spanish lavender


• 1 5g pack of Lavlin D47

Process Boiled ginger, rosemary, lavender and clove in 3 cups of water for ~45 mins. Set aside to cool. Warmed honey in water bath to 100 degrees for easy pouring. Got juice out of the refrigerator early to allow it to warm to room temp, 64 degrees, and poured it into 5 gal. fermenting bucket.

Added warmed honey and used drill stirrer to mix thoroughly. Strained most of the rosemary and lavender out of the tea, but left all the ginger and a couple of stray leaves on purpose. Poured tea into honey jar to shake/dissolve the rest of the honey and added this to the fermenting bucket. Stirred must with the drill some more.

Added 3/8 tsp fermax and 2/8 tsp DAP to must, and stirred some more. Plan on adding another 3/8 tsp fermax and 1/8 tsp DAP on day 2, and 2/8 tsp fermax 1/8 tsp DAP on day 4.

Rehydrated D47 in warm water, 105 degrees. Once the yeast was in suspension, I added a few drops of the apple juice and set aside for ~ 30 mins. Forgot to take temp reading of rehydrated solution after the 30 mins/before pitching, but the must was 64...hope the temp difference didn't hurt the yeast. Next time I'll try to watch the this more closely.

Took a hydrometer reading and SG was 1.120. D47 has 14% tolerance so I'm hoping to finish at around a 1.015 semisweet, if all goes well.

Not sure if I'll add more ginger/tea when I rack to secondary. Leaning towards no since this is my first attempt and I kind of want to get a baseline sense of things.

I've learned a lot reading the sidebar and lurking in this community, so thanks for all your help everyone, and I welcome any feedback and suggestions!

Submitted March 29, 2015 at 09:27AM by McBath http://ift.tt/1BHs9ME mead