Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Will 3 lbs of LME + 6 lbs of honey work for my first attempt?
Reply
 
LinkBack Thread Tools
Old 12-16-2011, 02:43 PM   #1
Pixalated
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Rockville, MD
Posts: 218
Liked 2 Times on 2 Posts
Likes Given: 13

Default Will 3 lbs of LME + 6 lbs of honey work for my first attempt?

I have 3 lbs of Light LME left. I am considering buying 6 lbs of honey and boiling the whole thing with .5oz of leftover hops for 20-30 minutes. I have a few questions:

Will I end up with something drinkable?
What kind of yeast should I use?
Will LME provide enough nutrients, or should I buy some extra?
How long should I age this?

__________________
Pixalated is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2011, 03:30 PM   #2
Fathand
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Warren, MI
Posts: 166
Liked 9 Times on 9 Posts

Default

First I will say don't boil the honey. There is no need to as honey is antimicrobial and you loose the aromatics when you do this. Just add it at flame out.

Also here is a simple Braggot recipe I found by Joe M. of the Joe's Ancient Orange Mead fame. I have it in 2ndary as we speak.

basic bragot

"The most basic braggot would simply be about 5 lbs of honey and 3 lbs of light DME in about 5 gallons total volume, fermented with your favorite ale yeast. However I would highly suggest the addition of about half a lb of crystal malt and one quarter to one half oz of your favorite bittering hops. For example:

½ lb Crystal malt
3 lbs light DME
5 lbs Honey (I like clover)
¼ - ½ oz hops (I like cascade or cluster)
Ale yeast (I like London ale)
5 oz corn sugar to prime at bottling

You would bring 2-5 gallons of water to about 150 degrees and steep the grains in a grain sock. I crush the grain myself with a rolling pin for freshness but you can buy them pre-crushed. Remove the grain after 30 min and bring the wort to a boil. Add your DME and hops and boil for 60 min.

Remove from the heat and stir in the honey. Add the wort/must to your fermenter, bring it to 5 gallons final volume, allow it to cool completely, and pitch your yeast. I will usually rack once at about 6 weeks, allow it to clear completely, and bottle it with 5 oz of corn sugar for carbonation.

I find that it’s good after 6 months of ageing but benefits from a year. I like to leave all my meads for 12 months before I touch them because I like them to come to their full potential before I start consuming them."

__________________
Fathand is offline
Pixalated Likes This 
Reply With Quote Quick reply to this message
Old 12-16-2011, 03:36 PM   #3
Pixalated
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Rockville, MD
Posts: 218
Liked 2 Times on 2 Posts
Likes Given: 13

Default

I'll head over to my LHBS today, and brew this weekend. Might make good gifts next year.

__________________
Pixalated is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Stark Raven Mead (burnt honey mead attempt) machinelf Mead Forum 61 01-25-2013 02:29 PM
Help w/ braggot: Vienna + Honey + Honey Malt ghpeel Mead Forum 1 10-18-2011 03:32 PM
Cheap grade honey vs high quality honey MeadWitch Mead Forum 16 10-16-2010 02:43 AM
Blackseed Honey and Pine Honey at the Int'l Market? jkpq45 Mead Forum 0 10-08-2009 05:48 PM
Cyser - added honey in secondary - will it work? T-rags Mead Forum 2 12-30-2008 08:46 PM