But go, read it a couple times and focus on getting some nutrients (and a different yeast if you still have not bought it, most manufacturers tell you what strains are best for mead, but you can ask) and decide if you really want to go ahead with this recipe or go with something easier. So i hope have not scared you with my honesty. The better the process of fermentation the less you'll need to age) Mead usually needs more (and newbee mead specially, we all make mistakes early on, until we learn the process. Lastly, 90 days of ageing is short ageing. Do some heavy stirring to dissolve and that's that. No heating over 104 farenheit, and even better, no heating at all. Boiling honey destroys its original flavour leaving only the sugar mix, and you lose a lot/all of the honey properties. And mead barely oxidizes comapred to wine/beer so no problems there), degassing (until the ferment is over), and rousing the lees (daily stirring/shaking after the ferment is done to keep the yeast in suspension).Īlso please for good mead you need good honey (strained works best) and i know its already said but DONT BOIL IT. There is other stuff that needs to be mentioned for a recipe that you dont such as rehydration (goferm?) SNA (staggered nutrients additions, we dont add all the nutrients at once, but in two or more additions), aereation (for the first 2-3 days because in case this was not clear, a starter in mead is usually not needed. Easier stuff wont have to aged too long and you can enjoy them sooner. I'd go for a dry traditional with some good raw/strained honey that you like. I recommend you store it, learn by makign easier stuff and try in 6 months. In all honesty i think this recipe is not gonna go so well. You can also stabilize to get sweet mead (get dry mead, kill yeast with sulphites, add honey that wont ferment) If you want a sweet mead and you push the yeast to its ABV tolerance limit expect long ageing (6-12 months if done right). Honey has nearly no nitrogen/YAN compared to malt or grapes so you need to provide it.
IF you are in europe there are other brands avaliable if you dont find those. You need to get Fermaid O (preferably), or Fermaid K (second best). No nutrients = crap mead that needs to be aged forever. IT should be 3-4 during the ferment., If it goes lower than 3 you have a problem and need to buffer.
We tend to go low, to 15✬, max 20✬ usually. The bottling and storage temps are not as important as fermentation temperature. If you want to add them in primary nontheless, consider doing a strong tea then adding that to the mead before pitching, but secondary is better because you can taste and see if the flavour is too overpowering or needs more spice. If it was me i would not add any herbs or spices in primary. When making a recipe tell us what type of honey you will use. If you already have it you might use it but i think you'd go much better with a mead dry yeast such as K1V, D47 or others. I dont think your yeast pick is the best here. YOu need to start at 1.120 max, then add the rest of the honey after two or three days. It is too much honey to add from the start but if you want a sweet mead you can use as much, but you cant dump it all in one go. What dagorini and mannye said is accurate but more can be added I see you come from beer brewing but your recipe does not help at all really. Mash Name: Single Infusion, Light Body, No Mash Out I've seen many people making attempts around the story of the Mead of Poetry from the Norse Poetic Eda'sĢ.50 oz Yarrow Petals (Boil 20.0 mins) HerbĠ.50 oz Myrica (sweet) Gale (Boil 10.0 mins) HerbĢ.0 pkg Sweet Mead/Wine (White Labs #WLP720) YeastĢ.50 oz Yarrow Petals (Primary 3.0 weeks) Herbħ.00 lb Lingonberry (Secondary 12.0 weeks) Flavorġ.00 Item Yellow Birch Honeycomb barrel alternative (Secondary 6.0 weeks) Flavor I've been working on a recipe, and now after two years of work and life getting in the way, I've grasped my breath, girded my loins and plunged into the breech.īy far the most expensive thing I'm going to have brewed, I thought I'd drop by put my recipe up and get some final thoughts before I get to work.
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