Originally Posted by jmfitzgerald
i was looking at doing a one gallon batch version of this, one because this recipe sounds AMAZING, and two, the rest of my carboys are tied up with beer brewing... i've got a couple 1G jugs around, and would love to give this a shot. i've read through this whole thread, and seen this talked about a couple times, but no real responses, experiences or outcomes on doing a 1G batch of this recipe. Have you simply taken this recipe on the first page, divided it all by 5 and go from there? is there any thing i should be aware of or take account for... 1/5 of some of the smaller measurements might get tricky
and what about the yeast... obviously won't need a starter, maybe just a half packet then?
thanks for any input. this sounds delicious!
Here is the recipe I used for one gallon; hope this helps.
1 Gallon Caramel Apple Mead
102.4 oz. Apple Juice
6.4 oz DME
9.6 oz Crystal Malt
28.8 oz clover honey
6.4 oz buckwheat honey
1 Vanilla bean
1 packet Lalvin Kv1116 yeast
Steep grains in 30 oz of apple juice at 155F for 45 minutes and remove from heat. Stir in the DME and clover honey plus 3.2 oz buckwheat honey. Rinse grain sack with rest of apple juice. Aerate by vigorous stirring for at least five minutes. Aerate some more. When must is at room temperature pitch yeast starter (hydrated with Go Ferm per container instructions) directly into the primary (plastic pail fitted with an air lock).
At about 1.075 add 1g Fermaid K
At about 1.035 add 1g Fermaid K
(Dissolve your nutrients in water before adding them to your must. This helps to minimize foam.)
Within about two weeks this should ferment out to 1.012 or so. Rack to secondary with pectic enzyme and add vanilla bean. Allow to remain in the secondary for about a month.
Rack again onto 3.2 oz of buckwheat honey and 1 campden tab and 1/4t potassium sorbate to stabilize. Bulk age for six months to a year before bottling.