mead, traditional mead
Source: Donald Kackman (firstname.lastname@example.org),
r.c.b., October 11, 1995
Yeasties require a number of things not available in honey. I just brewed a
batch with this recipe for 5 gallons.
Also, I have read that in general the darker the honey the longer it will take
Ingredients: (5 gallons)
- 12 lbs clover honey
- 7 tablets Ammonium phospahte - provides nitrogen
- 1 tsp. gypsum - calcium
- 1 tsp. epsom salts - magnesium
- the juice from 10 lemons - citric acid
- 3/4 cups of very strong tea - provides tannin
- one package dry champagne yeast
Bring 1 1/2 gallons of water to a boil. Add the honey and boil for about 15
minutes (just to sterilize it and get it dissolved) then add all the other
stuff. Pour into your carboy and fill to 5 galons. Mix, let cool, pitch yeast.
You could also be more scientific about this and add specific amounts of
citric and tartaric acid as well as specific amounts of the salts and whatnot
but for me that seems a bit anal. I like to treat brewing like cooking not a
like chemistry experiment.