Meeker's 5 Gallon - Ancient Ambrosia (AA_001) 
Mead Recipe
Submitted By: MeekersMead (Shared)
Members can download and share recipes
| Brewer: Brendan Meeker | |
| Batch Size: 5.00 gal | Style: Spice, Herb Or Vegetable Mead (M3B) |
| Boil Size: 0.74 gal | Style Guide: BJCP 2015 |
| Color: White3 | Equipment: Mead - Standard 5 Gal/19 l Batch |
| Bitterness: 0.0 IBUs | Boil Time: 0 min |
| Est OG: 1.091 (21.7° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 0.995 SG (-1.2° P) | Fermentation: Mead, Three Stage, Standard |
| ABV: 12.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.29 gal |
Mild |
Water |
1 |
| 12 lbs |
Honey - Wildflower [Primary] (8.0 SRM) |
Honey |
2 |
| 18.80 g |
Fermaid O (Primary 0 days) |
Misc |
3 |
| 5.00 g |
GoFerm Protect (Primary 0 days) |
Misc |
4 |
| 2.0 pkgs |
Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) |
Yeast |
5 |
Notes
01JUL2023:
YEAST STARTER: 5G GOFERM, A SMALL BIT OF HONEY, AND 95-105F WATER MIXED FOR APPROX 30 MINUTES IN A JAR ON THE MAGNETIC TRAY.
PROCEDURE: STARTING OUT WITH A TRADITIONAL MEAD, GOING TO FLAVOR IT WITH ANCIENT MEAD SPICES (NOW ANCIENT AMBROSIA). WANTING TO TEST THE FLAVOR DIFFERENCES BETWEEN D47 AND EC1118. I AM LEANING TOWARDS STILL USING D47 BECAUSE OF THE UNIQUE FLAVOR THE YEAST PRODUCES, BUT I THINK THE EC1118 MIGHT ALLOW THE SPICES TO SHINE A BIT MORE ON THEIR OWN.
----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
02-06JUL2023: DEGASSING THE BATCH IN ORDER TO FACILITATE MORE YEAST PRODUCTION IN THE FIRST 3 DAYS, TRY TO DO IT TWICE A DAY.
----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
23JUL2023: RACKING AA-001 AND AA-002 INTO POST FERMENTATION/SECONDARY. I AM GOING TO START THE FLAVORING PROCESS ON 25JUL IN TIME FOR MY 3 WEEK TRIP TO GUAM. PLAN FOR 72 HOURS OF SOAKING TIME FOR THE SPICES.
---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
31AUG2023: RACKING TO FINAL CONTAINER FOR SULFITE+SORBATE+BACK SWEETENING(2LB HONEY). DUE TO A LONG WORK TRIP THIS WILL AGE IN THE CONTAINER FOR 4-5 MONTHS...This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor