Difference between revisions of "Mead Batch 1"
From UtterChaos
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* 7.5 lbs. clover honey | * 7.5 lbs. clover honey | ||
| − | * masala chai | + | * 2 cups Yogi masala chai |
| − | * Lalvin D 47 yeast | + | * 1 packet Lalvin D 47 yeast |
| − | * yeast nutrient | + | * 3 tsp Fermax yeast nutrient |
| − | * yeast energizer | + | * 1.5 tsp LD Carlson yeast energizer |
* sparkoloid | * sparkoloid | ||
I'm going to start with a 3 gallon batch. Sounds like it'll probably be 3-6 months from start to "drinkable" and will get better with age. | I'm going to start with a 3 gallon batch. Sounds like it'll probably be 3-6 months from start to "drinkable" and will get better with age. | ||
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| + | Started by boiling ~3 gallons of water and sterilizing all of the equipment, including thermometer, hydrometer, auto-siphon, fermentation lock, stopper, and 3 gallon glass fermentation vessel. Took the yeast out of the fridge to bring it to room temperature. Opened the honey (Very Tasty stuff!). | ||
Revision as of 20:27, 3 February 2010
I want to try to make a drier, spiced mead, which is technically a metheglin. Since this will be my first attempt, it's going to be a pretty big mish-mash of recipes:
- 7.5 lbs. clover honey
- 2 cups Yogi masala chai
- 1 packet Lalvin D 47 yeast
- 3 tsp Fermax yeast nutrient
- 1.5 tsp LD Carlson yeast energizer
- sparkoloid
I'm going to start with a 3 gallon batch. Sounds like it'll probably be 3-6 months from start to "drinkable" and will get better with age.
Started by boiling ~3 gallons of water and sterilizing all of the equipment, including thermometer, hydrometer, auto-siphon, fermentation lock, stopper, and 3 gallon glass fermentation vessel. Took the yeast out of the fridge to bring it to room temperature. Opened the honey (Very Tasty stuff!).
