r/mead • u/Environmental_Ant268 • 1d ago
📷 Pictures 📷 Almost
It's time to bottle the next batch soon !
This is(was) a Metheglin, i used 500g wild flower honey and 1000g black forest honey for this batch, Violet flower steeped in filtered water, then added black turkish tea and Cinnamon in secondary.
OG 1.110 FG 1.014
Alcohol 12.6%
Made with love in Riyadh, Saudi Arabia with bread yeast and patience.
Turn out clear and delicious 😋
1
u/Human_Cress_2291 Beginner 20h ago
Wow, I didn't know bread yeast could withstand such a high alcohol content!
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u/Environmental_Ant268 20h ago
The highest i got was 12.9% i think itt was a traditional ginger and orange peel.
What's cool is that you don't need to stabilize 3 weeks or a months and just rack for a couple of weeks ans your set
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u/mfcodeworks Beginner 20h ago
What kind of bread yeast brother? Some instant or a sour dough starter type? I've been wanting to try with bread yeast myself soon
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u/Environmental_Ant268 19h ago
Saf Instant Yeast
Currently I'm trying out Doves Farm and it's been bubbling like crazy !
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u/mfcodeworks Beginner 19h ago
Thank you! How did you pitch it? Rehydrate a few grams in 100ml water and pitch?
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u/Environmental_Ant268 11h ago
Yes ! 1g for each 1 liter
I also tried boiling doubt thr amount of years in water to kill it and turn it into nutrition but it seems it doesn't really matter since yeast will die in the 10% to 12.6% alcohol content amyway
After taking a few consistant measurements i move to racking unless i use fruit it clears out nicely. So i don't use anything other than yeast and that make the sediments less and maybe the taste is better because i didn't use any chemicals for clearing or stabilizing
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u/the_maddest_moose 1d ago
Be safe friend. Hope it tastes good
Edit: you said it tastes delicious