Batch 13: The Parmageddon

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Racked	Date Racked	Date Filled
13	mead (melomel?)	8/14/12	9/18/12	1/12/13	6/25/13, 7/30/13	12/7/13

Yeast Type: cotes de blanc
Ingredients: 12 lbs Jimbo's spring honey
6 campden tabs
5 tsp yeast nutrient
Water to approx 4.5 gal
Comments:
Charles's first batch, perhaps a cherry melomel? He's thinking about backsweetening with cherry juice.

Batch Data

Measurement	Pre-Ferm (PF)	Post-Primary (PP)	Post-Second (PS)	At Bottling (AB)
Specific gravity (hyd)	1.111	1.000	tbd	tbd
% Potential ABV (hyd)	15.5	tbd	tbd	tbd
%mas sacc (refrac)	26.5	11	tbd	tbd
° Oechsle (°Oe) (refrac):	111	41	tbd	tbd
KMW (refrac)	22.5	9	tbd	tbd
pH (pH meter)	5.0	3.4	tbd	tbd
% alcohol (vin)	N/A	15	tbd	tbd

08/15/2012:
Added yeast (lot number BB JAN 2014 0520) to batch. Sadly the stir plate seems to have overheated and is spinning intermittently through heating and cooling cycles. Foil cap removed and replaced with paper towel.

08/16/2012:
As Manager of Laboratory Equipment and after much though and concern about the fact the stir plate was not functioning properly on Hoder's first batch I removed the carboy from the stir plate and performed a rapid maintenance plan which included a cursory cleaning and lubrication. Once returned to service the stir plate appears to be functioning properly and producing a vortex larger than either batches 12 or 14.

08/18/2012:
After realizing that we were short on both stoppers and air locks (only one stopper and no air locks) I went into the "reserve" box of used stoppers and airlocks (acquired from a previous purchase of carboys) and selected three of the best looking "S"-style air locks and two stoppers (with the least amount of yellowing and schmutz) and wash them in warm water. In the course of separating the air locks from the stoppers to clean and sanitize them one of the airlocks (the one that was most yellow) disintegrated and split down the seam. I replaced that airlock with a vinty style air lock that looked almost brand new. All the stoppers and airlocks were first sterilized in a 20% v/v bleach solution for three minutes then triple rinsed in potable water and finally sanitized and maintained in sanitizer solution until used. The air lock/stoppers were taken to the "brew cellar" and the paper towels replaced with the air lock. Batch 13 received an vinty-style air lock. Vigorous bubbling of the air lock was seen immediately and a strong vortex was noted before and after the addition of the air lock. One disconcerting observation that was made was the presence of fruit flies surrounding batch 14. The hope is they were attracted to the aroma of the the fruit juice, honey, and yeast but were unable to get into the batches. No fruit flies were actually seen on the batch 13 carboy.

9/18/12:
Racked to secondary and tested.  Slight yield loss due to rookie mistake while racking.  I think this had a slower primary fermentation than batch 12 or 14, perhaps due to less stirring and heat output from the stir plate.  This could be very tasty once it ages out.  Nice work, 'Hoders!

1/12/13:
Racked and added sparkeloid.  Very dry and high alcohol, as with almost every mead.  No new data captured.

6/25/13:

Pre-racking appearance was funky, lots of cloudy protuberences, grey color.  Airlock integrity issue noted, the vinty-style airlock had black growth in it, probably mold, and did not cover the “teeth” of the riser.  Initially concerned about contamination, but tasted fine so it is probably just protein.  Replaced with S-type airlock.  Added 4 tsp bentonite in 1 1/3 cup boiling water added mixture to an empty carboy prior to racking and “sure as shit it looks like clay water” (Hoders).   Taste is lacking honey character and sweetness, but acid and mouthfeel are good.  Needs to age.  Possible future as a melomel, maybe sour cherry concentrate and honey.

7/30/13:
Racked off the bentonite.  Taste was ok, still needs to age out, but dry enough to know it needed sweetening.  The 4 gallon batch was then stabilized with 1 tsp sorbate and 2 campden tabs.  Added 2.5 lbs of JimBo's spring honey, then shook the batch until homogeneous.  May need to bentonite again due to protein in the honey.

11/2/13:

Tasted prior to adjustment- sweet honey flavor, with very little off flavors.

Piloted adjustments and determined to add the following:

-Added approx ¼ gallon Patterson Farms cider (filtered, pasteurized, sorbated)

-Added 32 oz R.W. Knudsen Organic Just Tart Cherry Juice (pasteurized)

Mixed by agitation.  Sampled after adjustment, a noticeable off flavor was noted (started with sharp/harsh note, finished clean), this is believed to possibly have been re-introduced by mixing as this was not noted in the pre adjustment or pilot samples.   Plan to rack off sediment and filter prior to carbonation and filling.  Should be approx 12.5% ABV.  Post primary was 14.6% based on SG change and 15% based on vinometer.  To the initial volume of 4 gallons was added approximately 3 quarts of volume (2 lbs honey and 1 quart each of apple cider and cherry juice).

11/7/13: 
Looks dark and delicious in the carboy, a deep amber brown.  No signs of new fermentation.

12/5/13:
Transferred to corny keg, held in cold garage under 20psi of CO2

12/7/13:
Filled with beer gun at 12-12 psi into dry-ice chilled bottles.  Yield was 11 22oz and 19 12oz.  Never filtered.  Tastes good, not much carbonation in final product.