EC-1118 - Lalvin Yeast Batch Size (Gallons):
3 Original Gravity:
1.093 Final Gravity:
50 Boiling Time (Minutes):
Light Amber Primary Fermentation (# of Days & Temp):
14 days @70 degrees Additional Fermentation:
let age for 4 months Secondary Fermentation (# of Days & Temp):
14 days @70 degrees Tasting Notes:
Link to recipe and notes here Ingredients
3 gal water
7 lbs Clover Honey (~9.25 cups)
3 tsp Yeast Nutrient
3 g EC-1118 - Lalvin Yeast
1 oz Cascade Pellet Hops
1 oz Citra Pellet Hops
1 oz Centennial Pellet Hops
1 oz Cascade Leaf Hops
3/4 cup Corn SugarDirections
In a large brew pot, boil 3 gallons of water.
Link to recipe and notes here
- With the pot removed from the burner, add 3.5 lbs honey. Make sure to stir the water so the honey dissolves completely and doesnt burn on the botttom of the pot. When the honey fully dissolved, return the pot to the burner.
- As the liquid starts boiling again, add 1 0z Cascade pellet hops and boil 60 minutes. After 15 minutes add ½ oz Centennial hops, After 15 more
- minutes add ½ oz Citra hops. After 15 more minutes add the other ½ oz Centennial hops. with 5 minutes left in the boil, add the other ½ oz Citra hops. (it helps to contain the hops in individual muslin bags)
- At the end of the boil, remove the pot from the burner and let cool to about 90 degrees fahrenheit. Dissolve the remaining 3.5 lbs of honey
- Add the must to a 3 gallon primary fermenter, aerate, and pitch the yeast.
- Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees.
- After 2 weeks, with a siphon, re-rack the mead into a sanitized 3 gallon carboy.
- Add the cascade leaf hops in a muslin bag to the secondary.
- After 2 weeks, re-rack, then let age for 4 months.
- Dissolve the corn sugar in 1 cup warm water and add to carboy.
- Fill sanitized bottles and let age for at least 2 months.
- Serve chilled in a tulip glass, and Enjoy with friends!