BeerSmith™ Recipe Cloud

Notes

Must day: 5/30/2020 Followed standard mead making protocol - Added unfiltered house water to mix honey via 3 steps (separated out secondary honey amount, mixed majority of honey with water, then mixed remaining honey) - Rehydrated yeast in goferm and distilled water - Added 3.5 grams of FT blanc 5/31 - Added fermaid-O - Mixed with drill and mixing attachment for at least 30 sec - Measured gravity at 18.8 Brix 6/1 - Added Fermaid-O - Mixed with drill and mixing attachment for at least 30 sec - Measured gravity at 18 Brix 6/2 - Added Fermaid-K and DAP - Mixed with drill and mixing attachment for at least 30 sec - Measured gravity at 16.2 Brix 6/3 - Hit 1/3 sugar break, stopping nutrient additions - Mixed with drill and mixing attachment for at least 15 sec - Measured gravity at 15.6 Brix 6/14 - Measured gravity initially at 7.6 Brix via refractometer - An hour later, removed temp control and measured with hydrometer at 1.001 SG at 66 deg F o Estimated OG was 1.077 SG 6/15 - Measured via refractometer at 7.2 Brix - Measured via hydrometer at 0.998 SG o Estimated OG is 1.078 SG - Fermentation may still be underway 6/16 - Measured gravity via refractometer at 6.9 Brix 6/17 - Measured gravity via refractometer at 6.8 Brix - Measured gravity via hydrometer at 0.995 6/20 - Will stabalize with KMETA (1.8 grams) and K Sorbate (5.1 grams) and allow to sit for 24 hrs before backsweetening 6/21 - Backsweeten with 2.25 lb of Lehua honey - Transferred to secondary and moved to fridge - Adjusted final gravity is 1.013 SG - Assessed OG: 1.092 SG - ABV: 10.6% 6/22 - Added 200 ml of hot liquid with sparkolloid suspended and blended into the mead - Final ABV: 10.5%