All Grain Yeast:
EC-1118 Yeast Starter:
30 mins with water and table sugar Batch Size (Gallons):
5 Original Gravity:
1.100 Final Gravity:
1.010 Boiling Time (Minutes):
Gold Primary Fermentation (# of Days & Temp):
20 days @ 72 Additional Fermentation:
as needed Secondary Fermentation (# of Days & Temp):
90 days @ 72 Tasting Notes:
Medium to lightly sweet with a light dry peppermint and chai finish.
10lbs Honey, I used wildflower
1cup Brown Sugar
4oz Strong Tea
1tsp Yeast Nutrient
1/2tsp acid blend
10 bags pure peppermint tea
4oz Chai/Mulling spices
4 Vanilla Beans, sliced and scraped
Started this on 15Jan2013.
Take 4oz of water and make a strong tea ( I used 2 tea bags in 4oz water) and let sit for a couple hours. Bring 2 gallons of water to a simmer, then take off heat. Add honey, brown sugar, tea that has sat, acid blend, nutrient. Stir well until all has desolved, cool to around 70F and add yeast.
Once it's time to put into secondary, add the peppermint tea bags, chai mulling spices and vanilla beans. It takes alot of time to clear (still hasn't and might not all the way with the spices added). Over all, a good mead that my wife enjoys (was her idea).