Apple Cider Honey Mead 
Extract Recipe
Submitted By: jimwrightad44 (Shared)
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| Batch Size: 5.00 gal | Style: Sweet Mead (24C) |
| Boil Size: 2.82 gal | Style Guide: BJCP 2008 |
| Color: 3.0 SRM | Equipment: Pot ( 3 Gal/11.4 L) - Extract |
| Bitterness: 0.0 IBUs | Boil Time: 60 min |
| Est OG: 1.094 (22.5° P) | |
| Est FG: 0.978 SG (-5.7° P) | Fermentation: Ale, Three Stage |
| ABV: 15.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.00 gal |
Apple Juice |
Water |
1 |
| 0.10 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 15 lbs |
Honey (1.0 SRM) |
Sugar |
3 |
| 12.43 g |
Acid Blend (Boil 30 min) |
Misc |
4 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
5 |
| 2.0 pkgs |
Champagne Yeast (White Labs #WLP715) |
Yeast |
6 |
Notes
Skim foam off the boil. It's a protein that you don't want in the fermentation process.This Recipe Has Not Been Rated
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