Difference between revisions of "Mead Batch 1"
From UtterChaos
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| − | * polyclar | + | * polyclar or sparkoloid (Depending on availability) |
I'm going to start with a 1 gallon batch to test the recipe. Sounds like it'll probably be 3-6 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 3-6 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 10:38, 21 January 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:
- 2.5 lbs. clover honey
- 1 cup of double strong kashmiri chai
- mead yeast (probably sweet)
- yeast nutrient
- yeast energizer
- polyclar or sparkoloid (Depending on availability)
I'm going to start with a 1 gallon batch to test the recipe. Sounds like it'll probably be 3-6 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.
