Any feed back will be much appreciated. I am going to start this batch in the next few days here.
beast MEAD:
American crystal 40L: 1 kilogram.
Honey: 5 kilograms.
Cascade hops: 1oz.
Irish moss: 1 tbs.
Yeast energizer: 1.5 tbs.
White raisins: 5 cups.
Nutmeg: 2.5 tbs.
Hibiscus flower: 5 tbs.
Rose hips: 3.5 tbs.
1 pack champagne yeast.
Dextrose (corn sugar): 150 grams.
Set the crystal up to steep. When that is started, fill a pot with 10 liters water and start boil. When boil starts, start a 60 minute timer and add: honey, Irish moss, raisins, yeast energizer, and .5 oz of cascade hops. At 30 mins into boil add the nutmeg, hibiscus, and rose hips. When there's like a minute left on the timer add the rest of the hops. Set your wort to cool and re-hydrate your yeast. Pour your steeped liquid (from the crystal) into a sanitized 23(or more)liter carboy. When your wort is cooled off enogh through it into the fermentor then pitch your yeast and top it off to about 20 liters. Let sit in primary for 14 days then rack to secondary for roughly 5-7 days. When you go to bottle it, boil your dextrose in as little water as possible, cool it down and add it to your whole batch. Make sure it mix's in well (but you don't want to get to much oxygen in it at this point) then bottle. Let sit in roughly 21 C for 3-5 days then throw em in the fridge and enjoy.
beast MEAD:
American crystal 40L: 1 kilogram.
Honey: 5 kilograms.
Cascade hops: 1oz.
Irish moss: 1 tbs.
Yeast energizer: 1.5 tbs.
White raisins: 5 cups.
Nutmeg: 2.5 tbs.
Hibiscus flower: 5 tbs.
Rose hips: 3.5 tbs.
1 pack champagne yeast.
Dextrose (corn sugar): 150 grams.
Set the crystal up to steep. When that is started, fill a pot with 10 liters water and start boil. When boil starts, start a 60 minute timer and add: honey, Irish moss, raisins, yeast energizer, and .5 oz of cascade hops. At 30 mins into boil add the nutmeg, hibiscus, and rose hips. When there's like a minute left on the timer add the rest of the hops. Set your wort to cool and re-hydrate your yeast. Pour your steeped liquid (from the crystal) into a sanitized 23(or more)liter carboy. When your wort is cooled off enogh through it into the fermentor then pitch your yeast and top it off to about 20 liters. Let sit in primary for 14 days then rack to secondary for roughly 5-7 days. When you go to bottle it, boil your dextrose in as little water as possible, cool it down and add it to your whole batch. Make sure it mix's in well (but you don't want to get to much oxygen in it at this point) then bottle. Let sit in roughly 21 C for 3-5 days then throw em in the fridge and enjoy.
