BeerSmith™ Recipe Cloud

Notes

Boil 3 liters of water and add fruitpeels, juices and sugars into boiling water to pasteurize. Pour into fermenter and top up to total volume of 17 liters. OG~1055-1059 Add yeastnutrient and yeast when cooled to room temperature. Its ok to have bit of fruits in fermentor too. Fermentation is ment to be stopped @ SG 1025 to get sweetnes. ABV should be 4,7%. If you want it drier just fement a bit longer. Best way to kill the yeast is pasteurize the whole batch @ 71-75c for 5 minutes. Then siphon it to keg and force carbonate it, you want it quite high carbonated, like cider. This is traditional finnish drink enjoyed especialy in 1 of May or Vappu as we call it. You could do it without alcohol with similar recipe using baking yeast for kids. Remember, you cant bottle mature/carbonate thisone so you have to own force carbonatin system, othervise you have to pasteurize the mead in the bottles which is one kind of a sport...