Batch #002: Cordial Mead
- Batch Size
- 5 gal
- Starting Gravity
- 1.132
- Final Gravity
- 1.064
- Approximate ABV (before backsweetening)
- 8.92%
My first large batch, originally intended to be a classic honey mead, but it finished so sweet it drinks like a cordial. The lesson here is that if I accidentally oversweeten the must again in the future, I need to split it across multiple containers and dilute it.
- Blackberry blossom honey from Shipwreck Honey, purchased on September 15, 2024 at the Ballard Farmers Market
Most Recent Update
Bottled the rest
After 6 months sitting in a fermenter, gravity remains stable at 1.064, so at this point I feel very safe bottling and cellaring the rest. Still very sweet, but I think the extra few months has agreed with it.
Bottled part of the batch in swing-top glass bottles to serve at Christmas. It’ll remain refrigerated to guard against renewed fermentation.
Honestly way happier about this than I was back in December. Still naming it “Extra Cordial”, though.
Full Log
Mixed and sanitized must
- 16 lbs + 14.4oz honey
- Water to fill to the 5 gallon line (~3.4 gal)
- 5 campden tablets
Way too much honey, but that’s what I get for pouring it from a bucket.
Pitched yeast
- 1 packet (5g) Lalvin 71B wine yeast
- 2 1/2 tsp LD Carlson Yeast Energizer (DAP)
Hydrated yeast for 20m in 2oz spring water
Measured starting gravity at 1.132, which means potential ABV of 17+%, though it’s not likely the yeast will remain active that far.
More yeast, more energizer
- 1 packet (5g) Lalvin 71B wine yeast
- 2 tsp LD Carlson Yeast Energizer (DAP)
No observed activity, but it sounds like some people use 10g of yeast per 5 gallons of must, so I’m adding some more. Certainly can’t hurt.
But folks also say that sometimes Lalvin 71B takes a minute to wake up, so this could just be a matter of the yeast not taking to this environment as readily as they did with the figs in the last batch.
That seems to have done it
Off we go! It’s bubbling away happily.
Split the batch and stabilized
- 3 campden tablets
- 3 1/4 tsp potassium sorbate
Spent a few weeks travelling, but we’re back at it!
Split the batch into one oaked portion and the remaining 3 1/4ish gallons.
Measured gravity at 1.064, which is way too much sugar to be comfirtable with. But just observing the airlock, there didn’t seem to be any more fermentation going on. Stabilizing it with campden tablets and potassium sorbate, then holding it for observation.
Tastes good, but very sweet, as expected.
Bottling some and re-stabilizing
- 2 campden tablets
- 2 tsp potassium sorbate
Measured gravity at 1.064, no change from the last measurement. I think we’re good to go.
Bottled part of the batch in swing-top glass bottles to serve at Christmas. It’ll remain refrigerated to guard against renewed fermentation.
About 2.25 gallons remain.
Bottled the rest
After 6 months sitting in a fermenter, gravity remains stable at 1.064, so at this point I feel very safe bottling and cellaring the rest. Still very sweet, but I think the extra few months has agreed with it.
Bottled part of the batch in swing-top glass bottles to serve at Christmas. It’ll remain refrigerated to guard against renewed fermentation.
Honestly way happier about this than I was back in December. Still naming it “Extra Cordial”, though.