Okay this is really pretty simple...
15lbs raw honey
5-6 Gallons of Water
Gypsum (if necessary to adjust the hardness of your water)
White Labs Sweet Mead Yeast # WLP720
2.5 tsp Citric acid blend
Yeast energizer
Yeast Nutrient
Bring your water to 160 - 170 Degrees, add honey, Keep temp between 160 and 170 for 30 minutes, remove from heat, cool to pitching temp, add acid blend, The two yeast additives then aerate the hell out of it. Pitch your yeast, plug in your airlock and let it stay at ale temps for a very long time...
My numbers:
6 gallons
OG.: 1.101
This is still in the carboy so I will keep posting updates.
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7 comments:
Day 24 of primary ferment: 1.026
Corn Sugar....75 cup for bottling I forgot to mention that in the original post..
This stuff is pretty cool. 27 days of active fermentation, finally racked to secondary fermenter, it immediately went back to bubbling away. Gravity has dropped another 6 points to 1.020...busy yeast.
so am I to understand that right now you're at a 10.69% by volume Mead?
and it's still fermenting?
That is correct sir...And upon further study, now that I have racked to the secondary fermenter, we will let it sit and continue to ferment until it clears, then put it to bottle...It should be anywhere from 12-18% ABV by the time the whole thing is done and aged out.
Okay...It is now in bottles. FG is 1.012 which is a drop of .089...Damn. ABV at bottling is 11.68% and it should get a slight kick from the corn sugar during the aging.
Ish Wants to make Mead. looks like we'll make this recipe then figure out how it compares to yours in 2009. :)
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