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> mead beginner mistakes?
cfiffpm
post Dec 16 2013, 05:41 PM
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From: Madison, Wisconsin, USA
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I'm preparing to make my first mead from "The Joy of Homebrewing's" antipodal mead recipe. When I googled it I found a post on this forum that said
"I made all the beginner mistakes including pre-fermentation acid, stuck fermentation, gypsum, boiling the honey, etc"
But I don't understand what the mistakes were? Papazian's recipe calls for the mead to be boiled. Should I NOT boil it? What values should I be trying to obtain by adding gypsum? What's the target pH? (the recipe simply calls for an addition without knowing what my pH was beforehand.) The recipe also calls for addition of an acid blend, but never asks you to check total acidity.
So, even though these problems aren't specific to this exact recipe, maybe someone who's brewed mead before could warn me off about what the original poster was trying to say?

Here's the recipe if it helps:

15 lbs Honey (Grade A clover)
1 tsp Yeast nutrient
1 Tbs Acid Blend
1 tsp Irish Moss
0.5 tsp Gypsum
Water to 5 Gallons
Packet Pasteur Champagne Yeast

Heated tap water to 160F for 20 minutes; removed from heat. Added all ingredients and stirred well to mix honey.
Cleaned 5 g carboy using water and 0.5 cup bleach. Let sit for 15 minutes, rinsed well with hot water and poured in must. Shook for less than a minute.
When cooled to 80 F, rehydrated yeast according to instructions and pitched.
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