Strawberry/Kiwi Melomel 
Mead Recipe
Submitted By: mjs566 (Shared)
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| Brewer: Great Auk Brewing | |
| Batch Size: 5.00 gal | Style: Melomel (M2E) |
| Boil Size: 5.71 gal | Style Guide: BJCP 2015 |
| Color: Red2 | Equipment: Mead - Standard 5 Gal/19 l Batch |
| Bitterness: 0.0 IBUs | Boil Time: 60 min |
| Est OG: 1.134 (30.9° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.029 SG (7.3° P) | Fermentation: Mead, Three Stage, Standard |
| ABV: 14.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 15 lbs |
Strawberry [Primary] (15.0 SRM) |
Fruit |
1 |
| 5 lbs |
Kiwi [Primary] (9.0 SRM) |
Fruit |
2 |
| 15.71 oz |
Banana [Primary] (6.0 SRM) |
Fruit |
3 |
| 9 lbs 4.00 oz |
Honey - Clover [Primary] (4.0 SRM) |
Honey |
4 |
| 4 lbs 8.00 oz |
Honey - Clover [Primary] (4.0 SRM) |
Honey |
5 |
| 1.65 gal |
Apple Juice - Gala [Primary] (5.0 SRM) |
Juice |
6 |
| 12.50 g |
GoFerm (Primary 0 min) |
Misc |
7 |
| 5.00 g |
Opti-Red (Primary 0 days) |
Misc |
8 |
| 0.50 g |
Lallzyme EX (Primary 0 days) |
Misc |
9 |
| 2.0 pkgs |
Lalvin - K1V-1116 (Lallemand - Lalvin #K1V-1116) |
Yeast |
10 |
| 6.96 g |
Fermaid O (Primary 1 days) |
Misc |
11 |
| 6.50 g |
Tannin FT Rouge (Primary 1 days) |
Misc |
12 |
| 2.00 tsp |
Bentonite (Primary 2 days) |
Misc |
13 |
| 6.96 g |
Fermaid O (Primary 2 days) |
Misc |
14 |
| 6.96 g |
Fermaid O (Primary 3 days) |
Misc |
15 |
| 6.96 g |
Fermaid O (Primary 7 days) |
Misc |
16 |
Taste Notes
This has great flavor, the honey is an added bonus on the strawberry mead. Not nearly as hot as other versions.Notes
Prep:
- Mixed honey and apple juice first
- Added Opti-Red and Lallzyme EX into the must
- Hit with 120 sec of pure O2
- In parallel, set out fruit to start defrosting
- Added in semi-soft fruit, but still cold dropping temp down to close to freezing
- Initial gravity of honey/apple juice was 1.180
- Allowed to sit for nearly a day to bring temp up to 50 deg
2/27
- Rehydrated and pitched 2 packs of K1V-1116
- Measured gravity at 1.135 now
- Will hit with O2 again later today
2/28
- Fermentation started this morning, added Fermaid and FT Rogue
3/1
- Added second and final nutrient addition
3/20
- Stabilized after transferring into secondary
o Used a nut milk bag to remove as much fruit matter as possible
3/26
- Measured FG at 1.000 and 10.2 Brix
- Bench trials with meadowfoam and clover resulted in clover being selected
o Going with 6 grams / 50 ml of liquid
- Backsweetened with 3.25 lbs of clover
- Final readings are 1.038 and 17.8 Brix
- Calculators suggest this is a 13.5%abv mead with an OG of 1.136This Recipe Has Not Been Rated
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