Batch #001: Fig Mead
- Batch Size
- 1 gal
- Starting Gravity
- 1.112
- Final Gravity
- 0.994
- Approximate ABV (before backsweetening)
- 15.49%
My very first batch of mead, made using:
- Figs from my friend K’s 2024 backyard harvest
- Blackberry blossom honey from Shipwreck Honey, purchased on August 25, 2024 at the Ballard Farmers Market
Most Recent Update
First Tasting
After 6 months in the bottle, it’s mellowed out quite a bit. It’s still a little bit medicinal, but it’s fantastic chilled. This batch has been named 2024 Fremont Fig Mead.
Full Log
Mixed must in a new 1-gal carboy
- 1377g fig juice, pulp, etc., frozen and defrosted
- 1370g honey
- 2352g bottled spring water
- 1 campden tablet
Put the fig goo into a brew bag for easy removal later. Mixed that with the honey and water in the carboy, then stirred in the crushed campden tablet to sterilize the must.
Pitched yeast
- 1 packet (5g) Lalvin 71B wine yeast
- 1/2 tsp LD Carlson Yeast Energizer (DAP)
Measured starting gravity at 1.112 (potential ABV of 15-16%)
Racked, measured, and tasted
Racked into a 1-gallon growler. Disturbed way too much sediment, so I’ll need to rack again later.
Measured gravity at 0.994, so bascially all the sugar was attenuated.
Yeasty nose (unsurprising given the sediment), floral. A bit of apple, which I have to assume comes from the figs. Flavor is dominated by alcohol. Very dry, and very harsh.
The plan is to stabilize and backsweeten.
Racked again and stabilized
- 1 campden tablet
- 1 tsp potassium sorbate
Racked the mead back into the carboy, my first (and ideally last) time using a racking cane instead of an auto syphon.
Measured the gravity again, still at 0.994, as expected.
No significant change to the aroma, but the flavor has already improved.
Backsweetened and began fining
- honey to taste
- 2.5g Kieselsol
Stirred in some additional honey. Still a bit medicinal, but I’m hoping that mellows with age. Still a little pleasant apple on the nose.
Added Kieselsol and racked back into the growler.
More fining
- 13g dissolved Chitosan
Just added the Chitosan and called it a day
Bottled
Yield: 8× 375 ml bottles
Scheduled the first tasting for April 8, 2025
Cellared
After 72 hours, the newly corked bottles were moved into the basement, which is now officially a cellar I suppose.
First Tasting
After 6 months in the bottle, it’s mellowed out quite a bit. It’s still a little bit medicinal, but it’s fantastic chilled. This batch has been named 2024 Fremont Fig Mead.