Prickly Pear Cactus Fruit Mead

Mead Recipe

Submitted By: Webbdav (Shared)
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Brewer: David Webb
Batch Size: 5.00 gal	Style: Melomel (M2E)
Boil Size: 2.08 gal	Style Guide: BJCP 2015
Color: Red4	Equipment: Mead - Davids
Bitterness: 0.0 IBUs	Boil Time: 0 min
Est OG: 1.158 (35.8° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.028 SG (7.1° P)	Fermentation: Mead, Three Stage, Standard
ABV: 18.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
20 lbs	Honey - Clover [Primary] (4.0 SRM)	Honey	1
0.57 gal	Prickly Pear Cactus Juice [Primary] (0.0 SRM)	Juice	2
13.00 g	GoFerm Protect (Primary 0 min)	Misc	3
2.00 tsp	Pectic Enzyme (Primary 0 min)	Misc	4
2.0 pkgs	Lalvin - K1V-1116 (Lallemand - Lalvin #K1V-1116)	Yeast	5
4.01 g	Fermaid K (Primary 1 days)	Misc	6
4.01 g	Fermaid K (Primary 2 days)	Misc	7
4.01 g	Fermaid K (Primary 3 days)	Misc	8
4.01 g	Fermaid K (Primary 7 days)	Misc	9
2.50 tsp	Potassium Sorbate (Bottling 0 min)	Misc	10

Notes

Boil 1 Gallon of water. Add Honey and Prickly pear cactus juice. Add Pectic Enzyme. Let stand for 20 minutes at 140 deg to pasturize. Take must and add to fermenter. Add cold water to bring total volume to 5 gallons. Boil 1 cup of water in pint jar in pan with water to sterilize. Cover with foil. When temperature drops to 110 degrees add 3 tsp go-ferm. When temperature drops to 104 degrees and 2 packets yeast. Hydrate yeast for 20 min. When must and yeast are both under 80 degrees pitch yeast (better if 68-72). Follow Fermaid k protocols. 1 tsp after 24 hours, 48 hours, 72 hours and 1/3 sugar break or 7 days. 2 weeks rack to secondary. 2 weeks later rack to tertiary. 30 days or when fermentation complete and mead clear can add stabilizer and backsweeten to taste or bottle as is.

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