BeerSmith™ Recipe Cloud

Notes

- 3/17/2023: Batch Created Instructions: [ Primary ] Day 0: [ ] Sanitize all equipment and workspace before starting. [ ] Mix the honey with half the water to dissolve completely. Then add the rest of the water to make a total volume of one gallon. [ ] Add orange zest and vanilla bean. Stir. [ ] Crush the Campden tablet and add it to the must to remove any wild yeasts or bacteria. Stir well. [ ] Mix in 1/2 tsp of pectic enzymes. Stir well. [ ] Wait for 24 hours ( 3/18 ) to allow the Campden tablet to do its job. [ ] Rehydrate the Lalvin EC-1118 yeast in a separate container. Mix 1 tsp of Go-Ferm with 1/4 cup of warm water and stir in the yeast. Let it sit for 15 minutes to activate. [ ] Add the rehydrated yeast with Go-Ferm to the must. [ ] Sanitize the airlock and place it on the carboy. Day 1: [ ] Add 0.85g of Fermaid O. [ ] Add 1tsp of Bentonite. Day 2: [ ] Add 0.85g of Fermaid O. [ ] Degas Day 3: [ ] Add 0.95g Fermaid K. [ ] Add 1.85g of Yeast Nutrients. [ ] Degas || Degas Everyday || Day 7: [ ] Add 0.95g Fermaid K. [ ] Add 1.85g of Yeast Nutrients. [ Secondary ] [ ] Rack the mead into a secondary fermenter, leaving the sediment behind. [ ] Add 1/2 cup of lactose to dissolve. [ ] Rack again leaving the sediment behind. ( OPTIONAL ) [ ] Add 2.09g of potassium sorbate to stop any remaining fermentation. [ ] Add Campden tablet. [ ] Bottle the mead and age it for at least a month before drinking.