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Old 06-16-2012, 06:45 AM   #1
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Default Banana Spice Mead

Recipe Type: Extract
Yeast: Lalvin D-47
Batch Size (Gallons): 3 gallons
Original Gravity: 1.130 (17%
Final Gravity: 1.024 (3%)
Boiling Time (Minutes): 60 min
Color: light, like Bud Light
Primary Fermentation (# of Days & Temp): 14 days
Secondary Fermentation (# of Days & Temp): 21 days
Tasting Notes: Light and refreshing. Serve warm or cold.

This was my first mead. It came out delicious, if you like bananas and cloves.

15 lbs ripened bananas (ripened to have large brown spots)
10 lbs clover honey
1 oz cloves
0.2 oz ginger powder
0.1 oz allspice
0.2 oz cinnamon
1 can white grape concentrate

Boil banana slices, cloves, cinnamon, and ginger (all in a grain bag) in enough water to thoroughly cover the ingredients for 45 minutes. Remove solids, add honey and water, and boil for another 15 minutes. Put in carboy and add Campden tablet, yeast nutrient, and an appropriate amount of pectic enzyme (I used 2 tsp).

This mead came out really well. I would recommend adjusting the recipe for your own tasted. If I were to try this one again, I would use less cloves, and figure out a way to bring out more of the banana flavor.

Aaron is offline  
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