mead, traditional mead
Source: Roy Rudebusch (firstname.lastname@example.org)
If the mead should ferment too dry, dilute 1/2 pound honey with an equal
part of water and treat with SO2 and pectic enzyme and add to mead.
If you do everything as described this mead should ferment out in less
than a month. Bottle when the mead does not throw any sediment for a
three month period.
In the Second addition:
- 7 pounds, Mesquite honey dissolved in up to 2--1/2 gallons
- 1/2 teaspoon, Sodium Bisulfite
- 1 teaspoon, regular strength pectic enzyme
- 2 teaspoons, yeast nutrient
- 1 teaspoon, acid blend
- wine yeast (Prise De Mouse)
- 13 pounds, mesquite honey, dissolved in up to 2--1/2 gallons
- 1/8 teaspoon, Sodium Bisulfite
- 2 teaspoons, pectic enzyme
- 2--1/2 teaspoons, yeast nutrient
- 2 teaspoons, acid blend
Dissolve honey in water and add other minerals etc. Stir well and let
sit in warm place for 2--5 days. On second day, start building the yeast
starter by boiling 1 pint or so of water and adding 1 cup of dry malt
extract. Hydrate yeast per package instructions and add to cooled
extract mix. When yeast begins to give off CO2, add 2 more cups of
extract and shake. When yeast looks active, add to must. Aerate.
When mead ferments below 1.010, prepare the second addition of honey in
the same way as the first addition. After letting it rest a couple days,
add to the fermenter with the first addition. Mix well.