This is one of the 4 fermentations that came from this years haul of cider from moods farm. My goal was to create a dry mead and possibly back sweeten one gallon, spice or oak one gallon, and keep one gallon dry as a control. By trying different methods I can create 3 different meads from a single batch and experiment with techniques to see which one I like best for future batches.
- 3 Gallons Moods Farm Cider
- 5 Lb Wild Flower Honey from Harvey’s Honey
- 1 1/2 tsp Pectic Enzyme
- Nutrients: 4.5 g Fermaid K & 2 g DAP in 4 increments
- 3 Campden Tablets
- Yeast: Wyeast 4184 Sweet Mead & EC-1118 (3 Packs)
Process: After sanitizing all equipment, I poured the cider into the fermenting carboy. I then heated my honey in hot water to allow it to become less viscous. I then mixed thoroughly and added my Pectic Enzyme / Campden Tablets. I then left the mixture covered with a paper towel and rubber bands. The next day I pitched a packet of wyeast sweet mead yeast. Unfortunately after 24 hours, I saw no activity. I then pitched 3 packs of EC-1118 that I hydrated with Go-Ferm. Every other day I either added nutrients or degassed by swirling the carboy. After 2 weeks I racked into a 3 gallon carboy and did some degassing using a vacuum pump. When trying the cider, it tasted very pleasant with a hint of honey although it was a bit boozy. (TO BE CONTINUED)