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-   -   Sol Invictus Clementine Melomel (http://www.homebrewtalk.com/f30/sol-invictus-clementine-melomel-301127/)

zandrsn 02-04-2012 05:00 PM

Sol Invictus Clementine Melomel
Hi all, I just wanted to share my recently brewed clementine melomel recipe. It is based off of many of the 'ancient orange' meads, and made with raw unfiltered local Ontario honey. Enjoy!

Recipe: Sol Invictus Clementine Melomel
Brewer: Zandrsn
Asst Brewer: Rosa
Style: Other Fruit Melomel
TYPE: Extract
Taste: (30.0)

Recipe Specifications
Boil Size: 0.83 gal
Post Boil Volume: 0.78 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 2.60 gal
Estimated OG: 1.131 SG
Estimated Color: 3.1 SRM
Estimated IBU: 0.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 10 Minutes

Amt Name Type # %/IBU
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 1 -
8.00 Items Clementine Juice (Boil 10.0 mins) Spice 2 -
3.50 tsp Clementine zest (Boil 10.0 mins) Spice 3 -
2.00 Items Cinnamon Stick (Boil 10.0 mins) Spice 4 -
2.00 Items Cloves (Boil 10.0 mins) Spice 5 -
1.00 tsp Tannin (Boil 5.0 mins) Other 6 -
2.0 pkg Lalvin 71B-1122 (Lallemand - Lalvin #71B Yeast 7 -
0.50 tsp Yeast Nutrient (Primary 3.0 days) Other 8 -
0.50 tsp Yeast Nutrient (Primary 1.0 days) Other 9 -
8 lbs 12.0 oz Honey (1.0 SRM) Sugar 10 100.0 %

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 8 lbs 12.0 oz

Sparge: Remove grains, and prepare to boil wort
Wash clementines very thoroughly, and then zest the exterior, stoping before you hit any white rind/pith. Stop when you have 3.5 tsp.

Squeezed the juice from the clementines, and set it aside.

I used 8.4lbs of honey - just under 6.8lbs of raw unfiltered clover honey and the rest was raw wildflower honey.

Dissolve honey in a gallon of 160F water, causing it to drop to about 150F. Add the zest, 2 sticks of cinnamon, 2 whole cloves, and juice, plus 1/4 of desire yeast nutrient and energizer (added per the label's instructions).

Let steep 10 minutes, and then used a water bath to cool it down.

Add to bucket and then stir/mix a lot to get some oxygen into the must.

Pitch yeast and cover.

Make sure to degass and aerate regularly, and continure adding nutrients to your must [see notes below].

The mead should be very close to the final gravity after four weeks. Bulk age for two months to allow for clearing and for flavor to mellow.

Key Steps:
Aeration of the Must and Degasssing - During the first days of fermentation it is helpful to ferment in a large open top vessel like a plastic bucket with a lot of head space. Vigorously degass with a lees stirrer or large spoon multiple times per day for the first 3-5 days to remove as much CO2 as possible, and to allow oxygen to be infused. Start slowly as the first bit of stirring can create a lot of foam, and stir until bubbles are no longer released. Then add yeast nutrient mixture as per your schedule. At 2-3 weeks rack the mead into a glass carboy and bulk age.

Staggered Nutrient Additions
For the typical 5 gallon batch of mead, the staggered nutrients are 2 teaspoons of diammonium phosphate DAP (~8 grams) and 1 teaspoon of Fermaid K (~4 grams). Add one quarter of the mixture initially (with the yeast) and the remainder a quarter at a time. There are a couple of alternative addition schedules. The first one is essentially a quarter of the nutrient a day until it is all used up. The alternative is an addition of a quarter every other day until it is all used. The use of nutrients is important since honey has very little of its own.

fivepoundpossum 10-22-2012 08:39 PM

how did this come out?

zandrsn 10-23-2012 12:42 AM

Turned out great. It was drinkable very quickly like other "ancient orange" meads, but is much more subtle than other similar meads. It is also just getting better with time.

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