Batch 27: Cam's Fall Honey Mead

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Racked	Date Racked	Date Filled
27	Type	12/7/13	2/1/14	5/3/14	Racked 2	Bottled

Yeast Type: Red Star Cotes de Blanc (2 packets!)
Ingredients:  15 lbs Jimbo's Fall honey
6 crushed campden tabs
3 Tbsp yeast nutrient
1 Tbsp yeast energizer
3 drops olive oil
1 gm Epsom salt
Water QS to 5 gallon

Comments:
This batch was started while we were filling a prehistoric cider and Parmageddon (batch 13).

12/12/13 Update:
 Pitched yeast after aerating must on 12/10/13 because Cam forgot to do it.  We doubled up on yeast addition to ensure a vigorous start since yeast was not pitched 24 hrs after campden tabs.  Aerated vigorously with sanitized paddle on 12/12/13 and saw LOTS of foaming, plenty of fermentation going on.

2/1/14: racked.  Tastes a young mead.  Vinometer reads 8.0%, which is very low for 2 months in and not tasting a lot of residual sweetness.  There was 3 pounds of honey per gallon...

5/3/14:  Racked, still very cloudy and young.  Vinometer reads 8.5%.  Added 2.75 cups of honey diluted with 1.25 cups boiled water and mixed.  Should re-ignite fermentation to boost %ABV.

Batch Data

Measurement	Pre-Ferm (PF)	Post-Primary (PP)	Post-Second (PS)	At Bottling (AB)
Specific gravity (hyd)	tbd	tbd	tbd	tbd
% Potential ABV (hyd)	tbd	tbd	tbd	tbd
%mas sacc (refrac)	tbd	tbd	tbd	tbd
° Oechsle (°Oe) (refrac):	tbd	tbd	tbd	tbd
KMW (refrac)	tbd	tbd	tbd	tbd
pH (pH meter)	tbd	tbd	tbd	tbd
% alcohol (vin)	tbd	8.0	tbd	tbd