Meeker's 6 Gallon - Ancient Mead (2023_ANC_06) 
Mead Recipe
Submitted By: MeekersMead (Shared)
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| Brewer: Brendan Meeker | |
| Batch Size: 6.50 gal | Style: Spice, Herb Or Vegetable Mead (M3B) |
| Boil Size: 6.76 gal | Style Guide: BJCP 2015 |
| Color: White3 | Equipment: Mead - 6.5 Gallon Carboy |
| Bitterness: 0.0 IBUs | Boil Time: 0 min |
| Est OG: 1.081 (19.6° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 0.996 SG (-1.1° P) | Fermentation: Mead, Three Stage, Standard |
| ABV: 11.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.58 gal |
Mild |
Water |
1 |
| 14 lbs |
Honey - Wildflower [Primary] (8.0 SRM) |
Honey |
2 |
| 0.9 pkgs |
Lalvin D-47 (Lallemand - Lalvin #D-47) |
Yeast |
3 |
| 6.50 g |
GoFerm Protect (Primary 0 days) |
Misc |
4 |
| 20.00 g |
Fermaid O (Primary 0 days) |
Misc |
5 |
Notes
25FEB2023:
YEAST STARTER: 6.5G GOFERM, LALVIN D47 PACKET, A SMALL BIT OF HONEY, AND 95-105F WATER MIXED FOR APPROX 30 MINUTES IN A JAR ON THE MAGNETIC TRAY.
PROCEDURE: ADDED 14LB EDS WILDFLOWER HONEY, 20G FERMAID O, AND TOPPED OFF WITH CHARCOAL FILTERED WATER. USED POWER DRILL MIXING ARM TO MIX AND OXYGENATE THE BATCH, THEN PITCHED THE LALVIN D47 STARTER INTO THE MIX AND SLOSHED IT AROUND A BIT.
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25-28FEB2023: DEGASSING THE BATCH IN ORDER TO FACILITATE MORE YEAST PRODUCTION IN THE FIRST 3 DAYS, TRY TO DO IT TWICE A DAY.
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29MAR2023: MOVED THE BATCH TO SECONDARY CONTAINER, SULFITE AND SORBATE TO STABILIZE, ADDED 2LB HONEY TO GET THE GRAVITY BACK UP TO ABOUT 1.015.
----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------This Recipe Has Not Been Rated
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