We had even more quinces so decided to do a second batch of mead with the poaching liquid.

This batch we also added honey from our hives in order to target a higher ABV.

I'm also switching from Lalvin 71B to Lalvin K1V-1116

Recipe

• 5lbs clover honey
• 3.5lbs Wildflower honey from my hives
• 1gal Quince poaching water
• 2pk Lalvin K1V-1116
• 12.5g Fermaid Go-Ferm
• 18.1g Fermaid-O

Data

SG: 1.152
Adj SG: 1.108
FG:
ABV:
pH:
Ferm Temp: 63-66F (ambient in fermenting room)

Steps

We again boiled the poaching liquid, and dissolved the honey in the liquid when it was below 150F. This time we used a mix of commercial wildflower honey and 3.5lbs of honey from our hives (from 2021)

Filtered tap water was added to make a final volume of 3 gallons.

150ml of 50c water was used to disolve 12.5g of Fermaid GoFerm. Yeast was added to the mixture after its temperature dropped below 40C. A small amount of must was added to the mixture to further drop the temperature.

I pitched into the must and aerated heavily.

Unfortunately a miscalculation of the SG with my honey addition was made. The SG at 3gallons was around 1.152 which has a potential alcohol of over 18%. We were targeting around 13-14% so I will be diluting further with 4 litres of fresh water, which will bring SG to around 1.110.

Fermentation is very active at the 24hr mark after diluting the batch.

This nutrition schedule is going to be a bit of a guess but is based on TOSNA. I am including only small YAN contribution from the quince, while it is likely larger.

Nutrition Schedule:
0hr 12.5g Fermaid Go-Ferm
24hr 4.5g Fermaid-O
48hr 4.5g Fermaid-O
72hr 4.5g Fermaid-O
6 days 4.5g Fermaid-O