Meeker's: Kaji's Recipe: Fruit and Spice Mead

Mead Recipe

Submitted By: MeekersMead (Shared)
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Brewer: Brendan Meeker
Batch Size: 6.00 gal	Style: Fruit and Spice Mead (M3A)
Boil Size: 6.25 gal	Style Guide: BJCP 2015
Color: White4	Equipment: Mead - Standard 6.5 Gal
Bitterness: 0.0 IBUs	Boil Time: 0 min
Est OG: 1.085 (20.5° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 0.996 SG (-1.1° P)	Fermentation: Mead, Two Stage
ABV: 12.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
3.80 gal	Mild	Water	1
2 lbs 2.29 oz	Orange [Primary] (20.0 SRM)	Fruit	2
13 lbs 3.47 oz	Honey - Wildflower [Primary] (8.0 SRM)	Honey	3
1.0 pkgs	Lalvin 71B-1122 (Lallemand - Lalvin #71B-1122)	Yeast	4
5.00 items	Cinnamon Stick (Primary 5 min)	Misc	5
125.00 items	Raisins (Primary 42 min)	Misc	6
5.00 items	Clove (Primary 42 min)	Misc	7
0.50 tsp	Allspice (Primary 42 days)	Misc	8
0.25 tsp	Nutmeg (Secondary 0 min)	Misc	9

Taste Notes

This is the mead that got me into mead making. Nuff said, this will be a classic recipe for me. Not to mention it comes from a Circa 1300AD recipe.

Notes

Primary fermentation 13FEB2021 in Kaji's deep freezer converted to a temp control unit set to 68F. Racked approx 6 weeks after and let to process in same location. No extra nutrients or oxygen given due to military deployment. 12MAY2021: Added 5 - 1/2tsp Potassium Sorbate to stabilize, racked into a bucket, added 2lb bakers special honey to bring the 0.995 to a 1.010FG Bottled into 12oz glass bottles, 1 case regular labeled "O", 1 case added 3oz Mango flavoring labeled "OM", added 1tsp cake flavor to make 10 bottles labeled "OMC" SG1.085 -> finished at 0.990 -> ABV 12.5% ******************************************************************************************************************************************************************************************

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