Recipe Type: Extract
Yeast: Wyeast Labs(4632)
Batch Size (Gallons): 5.0
Original Gravity: 1.130
Final Gravity: 1.024
Boiling Time (Minutes): 30
Color: 4
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: age 3 month min
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: When young this is very hot. After about 3--4 months it becomes diffucult to keep.

Amount Item Type % or IBU
1.10 tsp Yeast Nutrient (Primary 3.0 days) Misc
2.50 tsp Yeast Energizer (Primary 0.0 min) Misc
12.00 lb Orange Blossom Honey (1.0 SRM) Sugar 63.16 %
46oz Alexander Muscat Grape concentrate (2.0 SRM) Sugar 31.58 %
1.00 lb Orange Blossom Honey--for back sweetening (1.0 SRM) Sugar 5.26 %
1 Pkgs Dry Mead (Wyeast Labs #4632) Yeast-Wine



Pasteurize 12lb of honey in 4gal of H2O for 30min at 130F. Top off with cold H2O to 5 gal. Cool to 70F--Airate with pure O2 for 1min prior to pitching yeast.

Ferment at 66F.

Back sweeten with 1lb of orange blossom honey at bottling time then filter with 1st polish, then 2ndly with sterile. Also, I compten tablet crushed at bottling. 3tsp acid blend added at bottling. ABV is about 14%--doesn't taste like it so be carefull