A collection of what I use, both physical and software. Also a couple processes
Stabilizing for 1 gallon
- Use 1 crushed Campden Tablet and gently stir, wait 24 hrs
- Add 1/2 tsp Potassium Sorbate stir gently, wait 24 hours
- Your Mead is now stabilized
Backsweetening
- Backsweetening will basically always be a matter of personal taste, use a turkey baster and a shot glass to take samples while sweetening. I personally go at 1/2 cup of honey per addition when using a gallon sized fermenter.
- Add 1/2 cup honey to pyrex measuring cup
- Add 1/4 to 1/2 cup boiling water to the measuring cup
- Gently stir until they’re combined
- Add the mixture to the fermenting vessel and stir to combine
- Taste, asses and repeat if necessary
Spicing
Seems like some people add spices in primary some in secondary, so far i’ve only tried secondary after backsweetening.
- Add spices to a brew bag, something like this
- Submerge in the fermenter
- Taste once per day until you get the desired strength
Software Resources
- Tosna Calculator - Link - Used for calculating how much yeast nutrient to add and when to add
- ABV Calculator - Used for calculating the ABV after INITIAL FERMENTATION ONLY
- Initial ABV is your original gravity measurment minus your final gravity measurement multiplied by 131.25, but i’m lazy so I use the above linked site.
For Calculating the ABV after back sweetening use this formula
Yeast
- Yeast can spoil, purchase in a 5 pack at most imo, or find a local supply.
- Lalvin K1-V1116
- Lalvin 71B
Actual Physical Equipment I have
- Fermenting Vessel 1.32 Gallon - Link
- Fermaid O Yeast Nutrient - Link
- Hydrometer - Link
- Graduated Cylinder - Link
- Bottles + Corks - Link
- Star San - Link
- 2.6 Gal Bucket - Link
- Go Ferm - Link
- Kitchen scale - Link is a life saver, but for nutrient additions you’ll need one that’s more precise (down to tenth of a gram I think, ex this
Use Spring water for brews not tap, better minerals/no bacteria