Difference between revisions of "Mead Batch 1"
From UtterChaos
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* Wine yeast of some description | * Wine yeast of some description | ||
* yeast nutrient | * yeast nutrient | ||
| + | * K-sorbate | ||
I'm going to start with a 1 gallon batch to test the recipe. Sounds like it'll probably be ~2 months from start to "drinkable" and will get better with age. I'll likely buy a couple of extra bottles for it in addition to the fermentation vessels, or as [[User:Ubernerd|Ubernerd]] puts it, "Hill folk jugs". Guess all that's left for me to do is find some good honey, buy the equipment, and give it a shot. | I'm going to start with a 1 gallon batch to test the recipe. Sounds like it'll probably be ~2 months from start to "drinkable" and will get better with age. I'll likely buy a couple of extra bottles for it in addition to the fermentation vessels, or as [[User:Ubernerd|Ubernerd]] puts it, "Hill folk jugs". Guess all that's left for me to do is find some good honey, buy the equipment, and give it a shot. | ||
Revision as of 13:38, 1 January 2010
I want to try to make a drier, spiced mead. Since this will be my first attempt, it's going to be a pretty big mish-mash of recipes:
- 2.5 lbs. honey (Not sure what kind yet)
- 1 10" cinnamon stick or a pot of double strong masala chai. Or both. We'll see
- Wine yeast of some description
- yeast nutrient
- K-sorbate
I'm going to start with a 1 gallon batch to test the recipe. Sounds like it'll probably be ~2 months from start to "drinkable" and will get better with age. I'll likely buy a couple of extra bottles for it in addition to the fermentation vessels, or as Ubernerd puts it, "Hill folk jugs". Guess all that's left for me to do is find some good honey, buy the equipment, and give it a shot.
