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Recipes for Mead

  

BOMM Recipe - 1 gallon

Start with 1 gallon very good water – bottled or filtered 
Remove 1/2 cup water to compensate for smack pack volume. 
Draw line on jugs at this water level. 
Remove an additional 3.2 cups of water from jug (757 ml).
Add Orange Blossom honey (or your favorite varietal honey) back to line. 
-About 2.5 lbs. SG 1.099ish.

Add 1/4 tsp DAP and 1/2 tsp of Fermaid K. Add these again at 2/3 (1.066) & 1/3 (1.033) sugar break. 

Add 1/4 tsp K2CO3. One time addition.
-Potassium carbonate (K2CO3) is preferred due to high K+ levels, but potassium bicarbonate (KHCO3) will work fine. This is for pH buffering and to provide K+ for the yeast. 

Shake with the top on until honey is fully dissolved. It will require some effort! You're earning your mead!
Add activated Wyeast 1388 yeast smacked for about 2 hours. 
No water in airlock for 7 days or the gravity falls below 1.033. Whichever comes first, add water or vodka to airlock. 
Ferments dry in about a week.

NOTE: Wyeast 1388 is NOT sensitive to temperature. Temperatures of 65-80 F all yield clean mead free of fusels. The yeast do ferment the fastest at 68 F however. 

Post Fermentation (Optional!)
Add 1 vanilla bean, 3 cubes American Medium toast and 2 cubes French Medium toast oak for 2-4 weeks to taste.

You can also step feed small additions of honey until the yeast give up to sweeten. Just be sure your gravity is stable over several weeks to avoid bottle bombs!

 

 

 

Traditional Recipe - 1 gallon

Start with 1 gallon very good water – bottled or filtered 
Remove 3.2 cups of water from jug (757 ml). Draw line
Add Orange Blossom honey (or your favorite varietal honey) back to line. 
-About 2.5 lbs. SG 1.096ish.

Add 1/3 tsp DAP and 1/2 tsp of Fermaid K. yeast nutrient mixture Add these again at 2/3 (1.066) & 1/3 (1.033) sugar break. 

Add 1/4 tsp potassium bicarbonate (KHCO3) will work fine. This is for pH buffering and to provide K+ for the yeast. 

Shake with the top on until honey is fully dissolved. It will require some effort! You're earning your mead!
Rehydrate your yeast (D47, 71B, Montrachet, 118) with GoFerm per instruction. Add water or vodka to airlock. 
Ferments dry in 5-10 days generally. Watch temperature!!

 

Rack after 1.00 for several days. Add 1/16 teaspoon of potassium metabisulfite. Rack 30 days, then at another 30 days. 

Back-sweeten if desired. Add ¼ teas of sorbate and 1/16 potassium metabisulfite.  

 

 

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