This recipe was intended to be scaled up and down as needed to fit your needs and capability. This is the 1 gallon Recipe. Make what you will. The origional was brewed on 2-29-2008 and once bottled, will be saved for celebration of coming Leap Year's.
3# of the Best Local Honey you can get.
1 tsp Yeast Nutrient.
HOT Water to make 1 gallon
Pasteur Champagne Yeast.
You will need to have 2 vanilla beans ready when you rack to secondary.
Put this mead together using no more heat than you get from the Hot Water Tap. You will need to make sure to oxygenate your must by shaking or by oxygen bubbler.
When Fermentation is complete, you rack onto 2 vanilla beans. When mead drops clear, and beans are lighter brown, you can rack again until very clear and bulk age or bottle.
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Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
The only bad thing about this recipe is the waiting...
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Quote:
Originally Posted by Me
In the process of buying a bar... One drink at a time...
Quote:
Originally Posted by chortly
...homebrew contains more satisfactrons per serving, so you don't have to drink as much as you would a commercial beer to get to your satisfactron saturation.
just wondering, but about how long did it take for fermentation to "complete"?
Welcome to HBT!
It varied a lot between all of us doing it. Mine took about 2.5 to 3 months but I didn't bottle it until it was 14 months old. When I bottled, it was very smooth and vanilla-y. By far the best mead I've made so far but we have until 2012 leap day before we "officially" drink it.
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Batch 1 Brewing The American Revolution would never have happened with gun control.
Haha I only have about 5 bottles left, I think. I only did a 1 gallon batch. I plan on saving them until 2012, sampling at each 1 year mark. I bottled 2 in brown bottles for BJCP competitions in the future, hopefully they will make it to competition some day!
Leap Year Mead
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