Our First Mead Story

Last Year we had a request to make some Mead for a customer.  It was a learning experience for us at Fermentations.  It took a whole year to finish.  It was almost ready to drink with a full floral bouquet and nice balance of acids we used during the mixing. The customer told us ” It was worth the wait”.

What we found is that honey is a different from fruit wine because it needs specially formulated amino acids to help the yeast along to ferment faster.

Last year’s experiment provided us with a lot of insight in how to ferment the honey in shorter time by researching the types of foods and nutrients the yeast need for mead making.  This years mead is coming along nicely and should be ready the same time most wines take to ferment. Approximately 14 days.

22 thoughts on “Our First Mead Story”

    1. Aww thanks I didn’t know I had people reading. I found some type errors and didn’t know how to correct it after. Anyways thank you for your compliment. 🙂

  1. First off I want to say awesome blog! I had a quick question that I’d
    like to ask if you do not mind. I was curious to know how you center
    yourself and clear your thoughts prior to writing. I’ve had
    a hard time clearing my mind in getting my ideas out.

    I do take pleasure in writing but it just seems like the
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    1. Hi thanks for your compliment. I really have no process, my mind is flying with ideas and I try to get it down and then I reorganize. Maybe try that. Lets call it the Shotgun method. Spray the page with all you have, then write sentences for the ideas and hopefully you can add more to each idea doing this. Then organize it and put it together. Have a friend read it to see if they find it understandable. The next step is to trim it up and space it out.

      Don’t make large paragraphs like I just did… Keep in mind the audience likes snippits …hope that helps. I spent several years writing projects that its kinda natural. But in a nutshell that how I write.. Cheers and great luck to you and thanks for asking. No one has before lol…

    1. Thank you for the time reading, I had forgotten to maintain this. Time for more,been busy with making wine and ciders

    1. thanks, initially i recieved some details from a brewmaster friend of mine. The details discussed the FAN(free amino acids) and (TAN) total available Nitrogen.

      Unfortunately for honey it lacks both, maybe thats by natures design because pollinating bees encounter allot of wild yeast. To ferment honey we add a yeast nutrient with a vit b complex. we use products by the name of Superfood and or Fermaid K to address the FAN. Nitrogen is contained in both these products.

      In addition we use spike the mead with nitrogen, namely DAP (Diamonium Phosphate). we add DAP after the first Week of fermenting. We also recommend rehydration of the yeast before pitching. This is also because of how nitrogen effects new yeast. Hope that adds more details, cheers and happy fermenting.

      Ohh one last thing, if you add fruit ie raisons, apple cider it will help fermentation as well because they contain a healthy amount of FAN and TAN. Melomels (fruit with honey) ferment way easier together and equally as tasty.

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