Desire Mead
Extract Recipe
Submitted By: rikersd (Shared)
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Brewer: Steve Riker | |
Batch Size: 6.00 gal | Style: Dry Mead (24A) |
Boil Size: 7.02 gal | Style Guide: BJCP 2008 |
Color: 2.6 SRM | Equipment: Steves Equipment |
Bitterness: 0.0 IBUs | Boil Time: 0 min |
Est OG: 1.077 (18.6° P) | |
Est FG: 0.982 SG (-4.7° P) | Fermentation: Ale, Two Stage |
ABV: 12.5% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
12.00 oz |
Blackberries (Boil 0 min) |
Misc |
1 |
12.00 oz |
Blueberries (Boil 0 min) |
Misc |
2 |
2.50 tsp |
Diammonium Phosphate (Boil 0 min) |
Misc |
3 |
1.0 pkgs |
Lalvin 71B-1122 (Lallemand - Lalvin #71B-1122) |
Yeast |
4 |
3.00 qt |
Black Currant Juice (Primary 0 min) |
Misc |
5 |
1.00 qt |
Black Cherry Juice (Primary 0 min) |
Misc |
6 |
1.25 tsp |
Fermaid-K (Primary 0 min) |
Misc |
7 |
1.25 tsp |
Go Ferm (Primary 0 min) |
Misc |
8 |
15 lbs |
Honey (1.0 SRM) |
Sugar |
9 |
Notes
10 G per 5 gallon batch of Lalvin 71B. Rehydrate yeast with sterile water, honey, and first addition of yeast nutrient before adding to must in primary.
2 tsp of Go-Ferm and 1 tsp of Fermaid-K per 5 gallon batch. Split yeast nutrients into 4 equal parts added as follows:
1st addition with yeast hydration
2nd addition 24 hours after fermentation begins
3rd addition after 48 hours after fermentation begins
4th addition after 30% of the sugars have been converted
Stir additions well to drive off CO2
Aerate during mixing of honey/juice/water and for the first 3 days in primary. Stir 2-3 times a day for first week or until limited airlock activity (approx 10 days).
Ph of must needs to be 4 or above
Rack to secondary after 3-4 weeks
Age 2 months before bottling
Once clear mead can be bottled. Clarifiers: Pectinase for fruit meads, 2 stage (chitosan) for others.
Use potassium sorbate on still meads before bottling to eliminate fermentation.
Sparkling mead: use priming sugar
This Recipe Has Not Been Rated