High Octane Mead
Source: Tony Owens
Recipe added: 02/01/97
Email: Tony Owens
URL: Tony Owens
very good mead. drinkable at an early age.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1145
Finishing Gravity: 1000
Time in Boil: 0
Primary Fermentation: one month (usually)
Secondary Fermentation: two months
Additional Fermentation: 0
- 20# honey
- sodium bisulfite
- pectic enzyme
- yeast nutrient
- acid blend
- Premiere Cuvee Yeast
This recipe is a non-boil method. Sodium Bisulfite is used to kill
any wild yeast before adding any yeast. I think that some of the delicate
flavors are lost when honey is boiled. Either way, you'll end up with
basically the same thing by pastuerization or treating it.
This recipe calls for two additions of honey. I like doing it this way
because if your having "yeast" problems, you"ll find out before you have 20#
of honey invested in it.
7# honey dissolved in water to make 2.5 gallons
Add .5 teaspoon Sodium Bisulfite
Let this sit for about 3 days.
On the third day, prepare the yeast starter:
I used "Premiere Cuvee" yeast made by Red Star. I wanted to use "Prise
De Mousse", but they don't make it anymore, and I have it from reliable
source (Dick Dunn) that "Premiere Cuvee" is actually "Prise De Mousse"
in a different package. Who knows, you know how yeast manufacturers are,
they don't want to divulge any of their precious information.
1 package "Premiere Cuvee" wine yeast
1 cup DME/1 pint of water
When fermentation is noticable, (It'll only be a few hours) step your
starter up 2 more cups of DME and 2 more pints. Add to must and areate
Add 1 Teaspoon Pectic Enzyme
2 Teaspoons yeast nutrient
1 Teaspoon Acid Blend
When mead has fermented below 1.010 prepare the second addition of honey.
If it has trouble fermenting down to this level, don't add anymore honey.
To 13# of honey add 1/4 teaspoon of Sodium Bisulfite and water to make up
At end of 3 days add honey
2 Teaspoons pectic enzyme
2.5 Teaspoons Yeast Nutrient
2 Teaspoons Acid Blend
This amount of honey and water will give you an OG of about 1140.
Try to ferment below 60 degrees to avoid fusel alcohols
Cold filtering or finings may be needed, as was the case with mine.
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