Mini Mead questions

[cynical_writer]

Well I was thinking about conditioning in a growler and have been steered away from that future bomb (thanks again) but it got me thinking about at least fermenting in one for a mini batch that wouldn't use up my main carboys.

The reason I haven't tried a mead (aside from not ever having tasted one) is that it would keep my carboys occupied for months, on something I may end up hating all together.

So about how much honey, yeast and nutrient would I need for a tiny half gallon batch I could ferment in a growler. As I understand its basically boil honey in water with yeast nutrient and champagne yeast, let sit for 6-12 months then bottle with or without carbing?

Then do you just bottle like normal (with honey as primer I would guess)?

Would I need a tiny little blowoff tube or would an airlock suffice?

I've never even seen mead in a store to buy, not that ive looked but are there any that are sold in stores around the pacific northwest?

Thanks

[beerking]

1. Don't boil the honey, you will lose aromatics. Bring the water to a boil, and add the honey to it after it has cooled to ~180F.
2. I have never heard of fermenting anything under a gallon, but can't think why it would not work. Make sure you adjust the amount of yeast. Too much can be as bad as too little. Don't add as much nutrient as called for in a 5 gallon batch, or it will taste like vitamins. Just adjust any recipe you find for the actual volume you boil.
3. You are better off using corn sugar to prime...IF you want your mead sparkling. It is also great still.
4. Mead almost never creates much foam, so an airlock should be fine.
5. There should be plenty of meads to buy in the NW. I know quite a few are made in Oregon at least. Most good bottle shops (including "The Bottle Shop" in Seattle) will have a few meads. I definitely recommend trying some before you make some. Odds are you will like it, but some don't. My wife can't stand honey, therefore, she hates mead...go figure. ;)

[cynical_writer]

Thanks, your just on top of my questions today...

180 F won't kill yeast? Not to question the man of course just checkin you know... is it just the kind of yeast that allows it to withstand lava like temperatures?

[beerking]

Oops. Mis-typed. Should have told you to add the honey at 180F. Need to add the yeast cool, just like beer. Generally, treat mead yeast same as ale yeast.

[cynical_writer]

yeah thought I'd check, thanks again

[MrToaster]

I have a mead going in a growler right now lol. Been there about a month and ive been using an air lock. Just need to make sure you keep enough water in it. I came close too not having enough in there and letting outside air in but I caught it in time. No volcanic activity either.

[cavers]

We've got a couple of good meaderies up here in BC - keep your eyes open for Tugwell Creek brews, as they make some pretty tasty ones. They might make it down to eastern Washington. Stranger things have happened, anyway.