Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Achouffe Mead
LinkBack Thread Tools
Old 11-20-2011, 09:53 PM   #1
Feedback Score: 0 reviews
Join Date: Feb 2010
Location: Slovenia
Posts: 6
Default Achouffe Mead

Hey all,
will be making my first mead this week, slightly Belgian modified, so I am wondering what you think of the recipe:
- 62 % flower honey
- 38 % Candi Sugar, Amber
- yeast nutrient (boiled yeasties)
- White Labs Belgian Ale (WLP 550); supposed to be the Achouffe yeast strain

ABV for this would be 9,9%, I am wondering what are you more experienced mead makers thinking about this? Maybe I should put 80/20 ratio for honey/candy sugar. Will be making a 50 l batch and split one half in a corny to force carbonate, but for the other half I don't know if I should carbonate it in the bottles or just leave it plain? Which mead do you perfere?


krmak is offline
Reply With Quote Quick reply to this message
Old 11-21-2011, 02:39 AM   #2
Senior Member
Feedback Score: 0 reviews
theonetrueruss's Avatar
Join Date: Oct 2010
Location: Woodstock, GA
Posts: 817
Liked 40 Times on 26 Posts


Sounds interesting. I'm not very experienced with mead but I use those ingredients in beer and as I read your post I thought I'd like to do that. It's gotta turn out good either way. Please post how it turns out.

Fat Messiah Brewing
theonetrueruss is offline
Reply With Quote Quick reply to this message
Old 11-21-2011, 08:10 AM   #3
Feedback Score: 0 reviews
biochemedic's Avatar
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 1,892
Liked 108 Times on 92 Posts
Likes Given: 27


I made a "belgeglin" using saison yeast (3711 French Saison), bitter orange peel and corriander seed. Came out really well, and I'm sure the 550 will do an equally good job on a mead. I didn't use any candi sugar, though, all honey. I have no idea how much sugar you could substitute for honey before it becomes "too much," but I think 38% might be a bit much, and would agree that it might be best to go more towards the 80/20 ratio you suggested. I think you'll still get plenty of color and character from the candi sugar...it is a mead after all though, and I think the honey should dominate.

As far as carbonation goes, I think it's up to your own preference...I perfectly enjoy still mead, so I have never carbonated my meads. I suppose one of these days I'll make a sparkling mead, but just haven't felt the need yet..

Packaged: Graff, Basic Spiced Cider, Pearl Amarillo SMaSH, A bunch of random stuff...
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: Heady Topper Clone, Wild Cider, Simple Cyser
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
biochemedic is online now
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Mead Judging - Question about sweet traditional mead jezter6 Mead Forum 5 01-20-2014 05:00 PM
Bottling mead - Caps vs Corking mead - either method superior? WinsomeLass Mead Forum 29 05-23-2013 08:22 PM
Stark Raven Mead (burnt honey mead attempt) machinelf Mead Forum 61 01-25-2013 03:29 PM
Mead newbie question: how to make a bottle conditioned, sweet, sparkling mead? weirdboy Mead Forum 36 05-28-2010 07:24 AM
Pomegranate Orange pineapple mead! (also known as the oh, I might as well mead.) funkapottomous Mead Forum 3 05-24-2010 06:45 PM

Newest Threads