Ok, just wanted to post a new thread on who might be wanting to start up a group brew and have our results tracked here? What we'll do is gather the names of participants over the next few days...then we'll give everyone 10 days to acquire all the materials to brew this,and then all do it on the same day.
The recipe is as follows: (based on the Strawberry Pizazz mead by Yo Mamma at Gotmead.com)
Strawberry Pizazz mead
18lbs Wildflower Honey (OG 1.140)
17lbs of frozen then thawed Strawberries
3 crushed campden tablets
4 tsp of nutrient of your choice
Water to 6.5 gallons
5g KV-1116
That's all!
Usual staggered nutrient additions using a nutrient of your choice.
Punch the cap , or use a mesh bag, down 2-3 times per day and aerate for 2 min.
Everything is cold mixed and set on the crushed campden for 24 hours.
Yeast was rehydrated in 100F must for 2 hours
Fements down to about 1.015 - 1.020...then you can rack into secondary and bulk age for at least 6 months. Will be very drinkable young, but 6 months to a year makes it an OMG drink that will be gone FAST!!
Please post your name here if you would like to get in on this group brew.
__________________ 5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider
Ok..what I think I'll do is give it until tomorrow for anyone else wanting to get in on it..then we'll set a brew date, so everyone has some time to acquire the ingredients. How bout we tentatively set a brew date of either Saturday, January 23 or Sunday January 24?? Does this work for everyone?
__________________ 5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider
you could use clover, and we can see what the outcome difference is if you'd like. Just be sure and not that in your brewing notes during this group brew.
Yes..punch the cap..means to push the fruit down into the must..so it doesn't dry out floating on top and cause unwanted beasties. and aerate is simple stirring or using an airstone in the must for a couple minutes each time...at this point and stage of the fermentation you wants LOTS of oxygen getting into your must.
Dan
__________________ 5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider
you could use clover, and we can see what the outcome difference is if you'd like. Just be sure and not that in your brewing notes during this group brew.
Yes..punch the cap..means to push the fruit down into the must..so it doesn't dry out floating on top and cause unwanted beasties. and aerate is simple stirring or using an airstone in the must for a couple minutes each time...at this point and stage of the fermentation you wants LOTS of oxygen getting into your must.
Dan
Cool. Thanks. I'm familiar with aerating. I use a lees stirrer in a cordless drill. But this will be my first rodeo with solid fruit (other than JOAM), so that is helpful info.
GROUP BREW: Strawberry Mead
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