Desire Mead

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Submitted By: rikersd (Shared)
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Brewer: Steve Riker
Batch Size: 6.00 galStyle: Dry Mead (24A)
Boil Size: 7.02 galStyle Guide: BJCP 2008
Color: 2.6 SRMEquipment: Steves Equipment
Bitterness: 0.0 IBUsBoil 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

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