mead, maple mead
Source: RON.email@example.com (RON),
Mead Digest #269, 2/22/94
3 weeks after bottling had a dry - light "Bristol Cream"
taste. Now has a great light mead flavor with a tangy
maplish dry undertone.
Now I think 10 lbs of honey, light boiling and a different
yeast to sweeten it up a bitand would make for a more
flavorful maple mead.
- 6 lb Canadian Honey
- 32 oz container of Canadian Grade A Dark Amber Maple Syrup
- 1 tsp. gypsum
- 3/4 tsp. pectin
- 1 tsp. yeast nutrient
- 1 tsp. table salt
- 1 tsp. acid blend
- 1 pkg. M&F ale yeast in 2 cup wort - yeast starter
- 1 oz. Saaz cube hops (1/2 boil, 1/2 fin)
Added gypsum and salt to 1.5 gal filtered water, boiled,
removed from heat, added honey and maple syrup, back to
heat, hops added (10 min), pectin, yeast nut., acid blend
added (25 min), yeast starter started, boiling well,
skimmed off albumin (sp?), heat off and fin hops(45 min),
chilled in ice bath (~30min), put in 6 gal carboy,
pitched yeast and enough water to make 5.5 gal.
Racked in 2 weeks. Bottled 10 weeks later w/ 1/3 cup
corn sugar + 1/2 cup Florida Orange Blossom Honey.