 BD's Pineapple Mel, we shall see.... |
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 Dec 26 2005, 10:31 PM
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#1
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BrewBoard star member  Group: Members Posts: 1,611 Joined: 5-December 04 From: Lancaster, PA Member No.: 3,116  |
Well after finding a recipe on the BB for a pineapple mel i figured i'd give it a go. Thanks to MasterBrewer for posting the recipe.. I changed it some so here's what i did. (IMG:style_emoticons/brewboard/smile.gif)
BD's Pineapple Mel 15 lbs Orange Blossom Honey 3 fresh pineapples cut up into chunks (only yielded 3 lbs of useable fruit). water to 5 gals Wyeast 3184 sweet mead yeast, made a starter in a 2000ml flask and steped it up once to a 4000ml flask. 4.5 g Superfood 2.8 g DAP I'll be following HT's SNA schedule. Hit it with 45 seconds of O2 OG of 1.111 26.2 Brix |
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Dec 27 2005, 11:44 AM
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#2
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BrewBoard star member Group: Members Posts: 1,611 Joined: 5-December 04 From: Lancaster, PA Member No.: 3,116 |
Stayed up kind of late lastnight enjoying a cream ale i brewed back in Oct tapped it lastnight for the first time. (IMG:style_emoticons/brewboard/beerchug.gif) So at 11:00AM i checked it and it was chugging along nicely SG 1.093 / 24 Brix so i added 2.9g of superfood and 4.5g of DAP. The smell is wonderfull coming out of the airlock of honey and pineapple. (IMG:style_emoticons/brewboard/inlove.gif)
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Dec 27 2005, 01:29 PM
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#3
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BrewBoard star member Group: Members Posts: 1,987 Joined: 29-December 04 From: Madison, WI Member No.: 3,234 |
Good luck, BD! Looking forward to hearing its progress.
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Dec 29 2005, 02:18 PM
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#4
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BrewBoard star member Group: Members Posts: 1,611 Joined: 5-December 04 From: Lancaster, PA Member No.: 3,116 |
48 hrs after pitching the yeast i added the last SNA. It's fermenting real nice. I've come to the conclusion that i'm so glad i have a refracto for doing the SNA. It's so nice to pull a few drops verses the huge amount needed for a refracto reading. (IMG:style_emoticons/brewboard/crazy.gif)
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Dec 29 2005, 11:31 PM
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#5
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BrewBoard star member Group: Members Posts: 1,611 Joined: 5-December 04 From: Lancaster, PA Member No.: 3,116 |
72 hr mark and it's still going strong. (IMG:style_emoticons/brewboard/cheers.gif)
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Dec 31 2005, 11:04 PM
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#6
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BrewBoard star member Group: Members Posts: 1,611 Joined: 5-December 04 From: Lancaster, PA Member No.: 3,116 |
Day 5 update. It's down to 16.4 Brix 1.039 Still going but has slowed down quite abit from dropping 2 Brix to 1 Brix a day now. Still can taste the pineapple in it but it's slowly being replaced by alcohol bite. Still too early to tell but it looks like i'll drive around all over the place again trying to find a ripe pineapple or two to add to the secondary. (IMG:style_emoticons/brewboard/crazy.gif) Central PA is not the best place to find said ripe fruit. (IMG:style_emoticons/brewboard/mad.gif)
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Jan 3 2006, 11:23 PM
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#7
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BrewBoard star member Group: Members Posts: 1,611 Joined: 5-December 04 From: Lancaster, PA Member No.: 3,116 |
It's slooooooooooooowing down now 14 Brix 1.022. ( it was at 15.4 Brix 48 hrs ago) Still tastes good so i'm still hopefull it will turn out ok. I did pick up another pineapple yesterday just incase i want to add some more to the secondary. Fingers crossed hoping for it to get down to at least 12 Brix 1.009 (IMG:style_emoticons/brewboard/smile.gif) I've been swirling the bucket for the last couple of days. (IMG:style_emoticons/brewboard/biggrin.gif)
This post has been edited by Braindead: Jan 3 2006, 11:25 PM |
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Jan 12 2006, 08:48 PM
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#8
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BrewBoard star member Group: Members Posts: 1,611 Joined: 5-December 04 From: Lancaster, PA Member No.: 3,116 |
Well i racked it over to the secondary tonight and added another fresh pineapple crushed/mashed it up with a fork. Not expecting too much at this point. It's bitter, acidic, rocket fuel. (IMG:style_emoticons/brewboard/shock.gif) Oh well hope time helps this crap out some. (IMG:style_emoticons/brewboard/crazy.gif)
OG 1.111 SG 0.997 10.2 Brix This post has been edited by Braindead: Jan 12 2006, 08:49 PM |
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Jan 12 2006, 10:54 PM
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#9
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BrewBoard star member Group: Members Posts: 1,611 Joined: 5-December 04 From: Lancaster, PA Member No.: 3,116 |
QUOTE(Braindead @ Jan 12 2006, 08:49 PM) Well i racked it over to the secondary tonight and added another fresh pineapple crushed/mashed it up with a fork. Not expecting too much at this point. It's bitter, acidic, rocket fuel. (IMG:style_emoticons/brewboard/shock.gif) Oh well hope time helps this crap out some. (IMG:style_emoticons/brewboard/crazy.gif) OG 1.111 SG 0.997 10.2 Brix  Just added another lb of honey (cheap clover from BJ's that was left over from the falls bounty cyser) to it. Not sure why. Sweet mead yeast my ass. They ain't no damn different than any other yeast out there, leaves risidual sweetness, (IMG:style_emoticons/brewboard/sarcasm.gif) yeah right. (IMG:style_emoticons/brewboard/sorry.gif) I do have another thought but i'll post it later. (IMG:style_emoticons/brewboard/biggrin.gif) |
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Jan 14 2006, 09:54 AM
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#10
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BrewBoard active member Group: Members Posts: 152 Joined: 31-January 05 From: Tulsa, OK Member No.: 3,428 |
Thanks for the updates........I'm getting ready to start mine this weekend.
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Jan 14 2006, 03:31 PM
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#11
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BrewBoard member Group: Members Posts: 58 Joined: 28-June 04 From: St. Louis, MO Member No.: 2,350 |
Dude, slow down!
The sweet mead yeast works, but you have to give time for the alcohol to age and mellow. Early on the burn squelches out the sweet, trust me on this. Give it until Christmas 2006. You'll be suprised. (IMG:style_emoticons/brewboard/smile.gif) |
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Jan 15 2006, 07:58 AM
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#12
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BrewBoard star member Group: Members Posts: 1,611 Joined: 5-December 04 From: Lancaster, PA Member No.: 3,116 |
QUOTE(Numbski @ Jan 14 2006, 03:32 PM) Dude, slow down! The sweet mead yeast works, but you have to give time for the alcohol to age and mellow. Early on the burn squelches out the sweet, trust me on this. Give it until Christmas 2006. You'll be suprised. (IMG:style_emoticons/brewboard/smile.gif) I know all about letting it age out. I'm talking about the acid from the pineapple and the SG of it, it's down to 0.995 which = dry, dry, dry. (IMG:style_emoticons/brewboard/sad.gif) I use this yeast on my ciders so i'm well aware on how it works and tastes. (IMG:style_emoticons/brewboard/wink.gif) |
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Jan 16 2006, 07:44 PM
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#13
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BrewBoard star member Group: Members Posts: 1,611 Joined: 5-December 04 From: Lancaster, PA Member No.: 3,116 |
Well i checked the SG today and got a reading of 12 Brix. The OG was 1.111 and it had got down to 0.997 when i racked it to the secondary onto another pineapple and a lb of honey. It tastes so much better today than it did at racking. (IMG:style_emoticons/brewboard/cool.gif) Hopefully it will stay at 12 Brix 1.009, because it isn't half bad right now. (IMG:style_emoticons/brewboard/biggrin.gif)
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Aug 25 2006, 12:35 PM
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#14
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BrewBoard star member Group: Members Posts: 1,363 Joined: 13-August 05 From: Marietta, GA Member No.: 4,194 |
What ever happened with this mead? Good?
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Aug 25 2006, 12:46 PM
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#15
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BrewBoard active member Group: Members Posts: 432 Joined: 26-August 04 Member No.: 2,594 |
I have actually been worrying about BD... he just disappeared on us during the Fall Bounty Cyser... (IMG:style_emoticons/brewboard/sad.gif)
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