Submitted 2 weeks ago by BlueEther@no.lastname.nz to homebrewing@sopuli.xyz
https://no.lastname.nz/pictrs/image/23aa269c-1aa3-4201-907b-a7b999477e43.jpeg
This is a Rewarewa mead started over the long weekend
Ec1118 is a great mead yeast indeed.
I’m estimating og to be more like 1130 with your numbers unless the honey was really wet.
What’s the plan for fermentation time?
no the honey wasn’t wet, in fact it was a bit on the dry side (was recovered from a plastic pallet that wet honey had leaked onto - not that clean so couldn’t go into the batch). Being on the dry side it was hard to get to fully dissolve - thus the est on the OG.
It was 5L of honey and I used the GotMead calc. I’m not too worried if it’s on the upper end of a starting OG and it stays a little on the sweet side.
For fermentation time, I’m in no hurry and I expect it will sit in primary for the next 3 or 4 weeks.
I’ll probably give it a second dose of firmaid tomorrow
I’m curious about the Fermaid. Does one dose it in roughly such amount that it all ends up taken up and digested?
Not really sure of the question.
on my smaller batched I will normally use just a single full dose, anything above 15-20 l I split it
hemko@lemmy.dbzer0.com 2 weeks ago
Fun fact: that name “Rewarewa” means “Cuntcunt” in Finnish
tasankovasara@sopuli.xyz 2 weeks ago
Finnish for mead is ‘sima’. Nice short word, let’s see what other languages use it for…:
Hungarian: ‘smooth’ Balinese: ‘cement’ Spanish, Basque, Latin: ‘abyss’ Tadzik: ‘face’ Tamil: ‘lion’