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Mead Recipes
Hello Everyone,
What's your basic recipe for mead? Mine is below:
13 pounds honey
D-47 Lalvin yeast
3 tsp yeast nutrient
Procedural items of interest:
I make a starter.
I oxygenate, just like with beer.
I bring the honey water to 160 degrees for 15-30 minutes (although I've read that heating for sanitation is probably not necessary; it's hard to inflect a mead if you use good sanitation and a big starter).
I frequently hold back 1 pound of honey until primary fermentation is complete; that's a trick for producing a sweeter mead.
If I add other flavorings (blackberry, blueberry, etc.) I ordinarily add it to the secondary, not the primary.
Hey quentin,
I make 5-6 gallons at a time. The recipe I posted is for 5 gallons.
I use the Sam's honey because of price: around $9.00 per five pounds. The Sam's honey is clover honey.
6-8 months is a low estimate for aging Mead. It can still taste like jet engine fuel at 6 months. Usually, one year is a good rule of thumb.
Mead is more forgiving for high temperatures than beer, so I leave mine in the basement. I don't know what cold laagering would do to mead.
Before reading this post i have some doubts about making the meads but now i feel that mead experiances are pretty good enough for you people and have a courage now to try one for me !
I like dry mead so I use the following:
10# Orange Blossom Honey (unfiltered, from a local beekeeper)
2 tsp yeast nutrients
Pasteur Champagne Yeast
Boil to 10 Gallons
This basic mead usually comes out of aging very well at about 6 months. Be sure to prime the bottles with honey only when you are sure the primary is absolutely complete! It is a sparkling, clear and dry delight that is a perfect substitute for French Champagne and complements any type of food that is commensurate with this particular style.
Cheers,
Tim
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