Meeker's 6.5 Gallon - Ancient Mead (2023_ANC_04)

Mead Recipe

Submitted By: MeekersMead (Shared)
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Brewer: Brendan Meeker
Batch Size: 6.50 galStyle: Spice, Herb Or Vegetable Mead (M3B)
Boil Size: 6.76 galStyle Guide: BJCP 2015
Color: White3Equipment: Mead - 6.5 Gallon Carboy
Bitterness: 0.0 IBUsBoil Time: 0 min
Est OG: 1.080 (19.3° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 0.996 SG (-1.0° P)Fermentation: Mead, Three Stage, Standard
ABV: 11.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.29 gal Mild Water 1
13 lbs 12.57 oz Honey - Wildflower [Primary] (8.0 SRM) Honey 2
0.7 pkgs Lalvin D-47 (Lallemand - Lalvin #D-47) Yeast 3
12.50 g GoFerm Protect (Primary 0 days) Misc 4
20.00 g Fermaid O (Primary 0 days) Misc 5

Notes

25FEB2023: YEAST STARTER: 12.5G GOFERM, LALVIN D47, A SMALL BIT OF HONEY, AND 95-105F WATER MIXED FOR APPROX 30 MINUTES IN A JAR ON THE MAGNETIC TRAY. PROCEDURE: ADDED APPROX 13LB HONEY INTO CARBOY WITH CHARCOAL FILTERED WATER TO TOP OFF. ADDED 20G FERMAID O AND MIXED IT ALL WITH POWER DRILL MIXING ARM FOR OXYGENATION AS WELL. ADDED STARTER TO THE MIX AND SLOSHED IT AROUND NICE AND GOOD SO THE YEAST CAN GET TO EATIN. ---------------------------------------------------------------------------------------------------------------------------------------------------- 25-28MAR2023: DEGASSING THE BATCH IN ORDER TO FACILITATE MORE YEAST PRODUCTION IN THE FIRST 3 DAYS, TRY TO DO IT TWICE A DAY. ----------------------------------------------------------------------------------------------------------------------------------------------------- 29MAR2023: TRANSFERED TO SECONDARY CONTAINER, SULFITE+SORBATE TO STABILIZE. ADDED 2LB HONEY TO GET SWEETNESS UP TO APPROX 1.015. -------------------------------------------------------------------------------------------------------------------------------------------------------

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