We've been thinking for a while now that keeping a continually-fermenting batch of mead in a mead solera is a good idea, because it would solve one of our brewing problems: executing good ideas takes a long time, and part of the reason for that is the fact that primary fermentation in a honey must takes a while. But if we keep a batch of continually fermenting mead ready, then we can draw off a gallon or two and pour it over, say, some fresh fruit that happens to be in season at the moment, or some spices, or whatever we may want to try doing with it. We can then replace the mead we've taken with unfermented must, which can then be ready for the next idea that emerges.

So our plan here is to produce a neutral base mead with a sweet edge to it, and at about 15% ABV. We're using about two-thirds clover honey and one-third gallberry honey at the beginning, but I expect the taste mix will drift somewhat as we replace the mead with new honey musts. The initial yeast here is Lalvin K1V-1116, a quick-fermenting, low-hassle yeast that's noted for out-competing other microorganisms and for being tolerant of a wide variety of conditions. It also produces a neutral flavor profile that lets the honey shine through. But who knows? We may add a second yeast in eventually. Maybe that White Labs Belgian golden strong, say.

So we're calling this batch The Mead Solera.

Ingredients in this batch

  • 5 lb., 1.4 oz gallberry honey from Bennett's Honey Farm.
  • 9 lb., 14.6 oz Kirkland clover honey.
  • 1 packet (5 g) Lalvin K1V-1116 wine yeast, rehydrated in ½ c. tap water, heated to 92℉.
  • 5 tsp. LD Carlson yeast nutrient.
  • Note: no SNA planned for the initial fermentation on this batch.
  • Addition of 18 April 2018:
    • 44.45 oz. Donald Willoughby wildflower honey.
    • 51.71 oz. Kirkland clover honey.
    • enough water to take the total volume of today's addition to 2 gallons.
  • Addition of 18 June 2018:
    • 5 lbs., 1.7 oz. Kirkland clover honey.
    • 2 lb., 12 oz. Donald Willoughby wildflower honey.
    • 0.92 lb. avocado honey from from Bee Happy Honey.
    • 3 tsp. LD Carlson yeast nutrient.
    • Enough water to bring today's total addition volume to 3 gallons.
  • Addition of 19 July 2018:
    • 1.75 oz. meadowfoam honey.
    • 9 oz. Copoco's raspberry honey.
    • 3 oz. Kirkland clover honey.
    • 34 oz. alfalfa honey from Beekeeper's Honey Boutique.
    • ½ tsp. Wyeast beer nutrient.
    • enough water to bring today's total addition to four liters.
  • Addition of 5 August 2018:
    • 2 lb., 12 oz. Trader Joe's Mostly Mesquite honey.
    • 3 lb., 4 oz. Kirkland clover honey.
    • ¼ tsp. Wyeast Beer Nutrient.
    • enough untreated Denver city tap water to bring today's total addition to 8 liters.
  • Addition of 16 September 2018:
    • 1 tsp. Wyeast beer nutrient.
    • 22.61 oz. alfalfa honey from Beekeeper's Honey Boutique.
    • 1.95 lb. gallberry honey from Bennett's Honey Farm.
    • 1.04 lb. buckwheat honey from Bennett's Honey Farm.
    • 1.56 lb. avocado honey from Bennett's Honey Farm.
    • 1.44 lb. raspberry honey obtained at a honey buy through Queen Bee Brews.
    • dechlorinated tap water to 2.5 gallons total volume for today's addition.
  • Addition of 1 January 2019:
    • 2 lb. star thistle honey from Sleeping Bear Farms.
    • 2 lb. Kirkland clover honey.
    • 2 lb. cactus honey from Bennett's Honey Farm.
    • 1½ tsp. Fermaid O.
    • untreated tap water to a total of 2 gallons total for today's addition.

Procedure

Heated water to 140℉ in the large brew pot, mixed in honey, stirred to ensure full mixing and to get some oxygen into the must. Poured the must out into a glass carboy through the spout at the bottom of the brew pot, through a hose and a funnel, making sure to splash as much as possible. Mixed with large spoon through the neck of the carboy, then plugged the neck with an undrilled stopper while I waited for the temperature to fall a bit more. Eventually, rehydrated the yeast and pitched it fifteen minutes later.

Brew date: 8 March 2018.
Original gravity: 1.097.

Yield: TBD; hopefully, a great deal more five gallons, what with the plans for continuing fermentation.

Planned Usage

The expectation is that we will replace any fermented (or still fermenting) mead drawn off with an equivalent-or-slightly-more volume of unfermented must, which should be close to 1.094 in gravity (about 3 lb/gallon, or perhaps a little less, depending on the honey). Added must should also have enough nutrients for a non-SNA-based regimen for the volume being added.

Additions should be included in the ingredients list, above, and mentioned in the observations list, below. Tags for this post should be updated as necessary.

If another yeast is ever added, it should probably be done by pouring in a fully fermenting one-gallon batch of mead containing that yeast.

Further Changes

  • 18 Apr 2018:
    • drew off two gallons for batch 108 and batch 109.
    • Added two gallons of must, containing just a hair over six pounds of honey, almost evenly divided between clover and a sweet wildflower honey.
  • 18 June 2018:
    • drew off one gallon for batch 113.
    • drew off a little over two gallons for batch 115.
    • Added three gallons of must; 58% of it was clover honey.
  • 19 July 2018:
    • Drew off around a gallon for batch 127.
    • Drew off a little over two gallons for batch 128.
    • Added four liters of must, using mostly alfalfa honey.
  • 30 July 2018: Drew off one to two more quarts to top off batch 128.
  • 5 August 2018: Added eight liters of must, with a little more clover honey than mesquite honey.
  • 16 September 2018:
    • Drew off a little over a gallon and a half for batch 140.
    • Added two and a half gallons of must, containing alfalfa, gallberry, buckwheat, avocado, and raspberry honeys.
  • 1 January 2019:
    • Drew off about a gallon for batch 150.
    • Drew off about a gallon for batch 151.
    • Added two gallons of must, containing clover, star thistle, and cactus honeys.
  • 20 March 2019:
  • That's the end of the solera! We're not replenishing it this time.

Observations

  • 2018-03-10T22:43: Yeast has spread throughout all the must, and steady carbon dioxide discharge is occurring.
  • 2018-04-18: Drew off two gallons for batches 108 and 109. Replaced with new must.
  • 2018-06-18: Drew off a little over three gallons for batches 113 and 115. Replaced it with three gallons of must.
  • 2018-07-19: Drew off about three gallons for batches 127 and 128. Only added four liters of must, because we're going to have a honey-buying day soon.
  • 2018-07-30: Drew off another quart or two for batch 128.
  • 2018-08-05: Added eight liters of must containing a little more clover honey than mesquite honey.
  • 2018-09-16T20:00: Drew off a little over a gallon and a half of must for batch 140. Added two and a half gallons of new must. The carboy is once again full.
  • 2018-01-01: Drew off two gallons for batches 150 and 151. Added two gallons of must. The carboy is quite full.
  • 2018-01-19: Still no new fermentation in the carboy. Gave it a good stirring with the long plastic spoon.
  • 2018-01-25: Yup, there's now fermentation in the carboy.
  • 2018-03-20: Emptied the solera into batches 152 through 155.