Mead making notes

[mrsbrown]

It's done and cooling down to pitching temperature.

We used a recipe similar to this one but without the nutmeg or lemon. It probably won't taste very good.

I got fa11ing_away and MsNotaGoth to prgressively add water to honey until we'd worked out how much honey we needed for an approximately 9% alcohol mead. It was more honey than fa11ing_away had brought...

but the resourceful celsa had brought lots of honey of several different varieties for people to taste and talk about, so it was all good and our recipe went something like this:

1kg Yellowbox honey
1kg orange blossom honey
5kg white clover honey

Dissolved in about 5-10litres of hot water on the stove, stirring vigorously.
Add enough cold water to take the fermenter to about 30litres.
Hydrometer reading (at more than 30degreesC): 1070.

Tomorrow, when the mix is cooler I'll add the ale yeast I bought (safale us-05, american ale yeast, to be precise)

Hopefully, it'll be ready for the next stage in two weeks and then can be drunk by those St Bart's types at their event on 19 October. I'm sure they'll enjoy the alcohol.

I'll pitch the yeast this morning after breakfast. The wort is at 20degrees. That'll do

Comments

[evildrakey.livejournal.com]

Digby's #7 White Meath is exceptionally good and no wierd ingredients (well no more weird than mace blades)...

[celsa.livejournal.com]

I googled! I found! I linked!

:-)