Meeker's Ancient Spiced Mead (2022_ANC_03)

Mead Recipe

Submitted By: MeekersMead (Shared)
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Batch Size: 6.50 galStyle: Spice, Herb Or Vegetable Mead (M3B)
Boil Size: 6.76 galStyle Guide: BJCP 2015
Color: White2Equipment: Mead - Standard 6.5 Gal
Bitterness: 0.0 IBUsBoil Time: 0 min
Est OG: 1.099 (23.5° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 0.995 SG (-1.3° P)Fermentation: Mead, Two Stage
ABV: 13.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Mild Water 1
17 lbs Honey - Wildflower [Primary] (8.0 SRM) Honey 2
1.0 pkgs Lalvin - K1V-1116 (Lallemand - Lalvin #K1V-1116) Yeast 3
10.30 g GoFerm Protect (Primary 0 min) Misc 4
28.00 g Fermaid O (Primary 7 days) Misc 5
125.00 Raisins (Primary 42 min) Misc 6
5.00 Cinnamon Stick (Secondary 3 days) Misc 7
2.00 Clove (Secondary 3 days) Misc 8
0.25 tsp Allspice (Secondary 3 days) Misc 9
0.15 tsp Nutmeg (Secondary 3 days) Misc 10

Taste Notes

THIS HONEY IS MAKING SOME GREAT FLAVORS POP IN THE ANCIENT MIX. I REMVOED THE STAR ANISE, IT WAS JUST TOO OUT FRONT EVEN AT 1/8 STAR ANISE IN 6.5 GALLONS. THIS IS BEST ROOM TEMPERATURE I HAVE FOUND, HAVEN'T HEATED IT UP YET BUT MIGHT ONE DAY.

Notes

02JUL2022 5 GALLONS OF FILTERED WATER 28G FERMAID O IN 800ML WATER, HEATED AND MIXED 250ML STARTER WITH LALVIN K1-V1116 AND 10.3G GOFERM 17LB OF WILDFLOWER HONEY FROM ED'S BACKYARD BEES SG 1.10 SECONDARY: ADDED SPICES FOR 3 DAYS AND REMOVED TO AGE. ----------------------------------------------------------------------------------------------------------------------------------------- 24SEP2022: FG: 1.015, ABV:13.13%, 16-750ML, 23-12OZ *****************************************************************************************************************************************

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