Beerkrafter's Spiced Mead
Source: John L. Gehringer, Steve Stovall
Recipe added: 10/06/97
Smelled and tasted great even before we pitched the yeast. We did this for a demonstration on mead brewing at The Puget Sound Beerkrafter's Club meeting, Tacoma, Washington.
Recipe type: Extract
Batch Size: 5 Gallons
Starting Gravity: 1.132
Finishing Gravity: 1.028
Time in Boil: 20 minutes
Primary Fermentation: 70 degrees glass for 4 weeks
Secondary Fermentation: 70 degrees for 4 weeks
Additional Fermentation: 70 degrees until clears
- 18 lbs. Honey and kind
- 1 pod Vanilla Bean
- 1 tablespoon Pumpkin Pie Spice
- 4 tablespoons Acid Blend
- 3 tablespoons Yeast nutrient
- 2 packages Red Star Cotes De Blanc (Epernay II) wine Yeast
Add honey to 3.5 gallons of water, stir well. Add spices, acid blend and yeast nutrient and bring mixture to 160 degrees, hold for 20 minutes. Make starter for yeast by using 3 tablespoons of honey and 1 pint of water at 80 degrees. Add yeast to this mixture. Cool your honey mixture in the pot to 75 degrees and tranfer to a glass carboy, pitch the yeast starter in the carboy and ferment for 4 weeks at 70 degrees, tranfer to secondary for 4-6 weeks, and rack a third time to clear the mead.
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