Sitgarath
New Member
Hi All,
Been a long time since I brewed anything (10+ years!) so I thought I would come get some expert advice before jumping back in.
My wife's family has a farm in Wyoming and has given me 10# of honey from their hive with the hopes that I can transform it into something tasty to drink come the July family reunion.
I have always been an all or nothing kinda guy, so I poached the web for what appeared to be good mead recipes and cobbled together the beast below using all the honey. This is mainly the Mead-pagne recipe with a few mods.
Any thoughts, recommendations, or "What the heck are you thinking!" posts would be welcome. I am looking at t getting started next weekend:
Methods/steps
Pour the cider to a sterilized 5 gal carboy. Allow it to splash to aerate. Treat overnight with campden tablets. Crush and predissolve.
Next day heat the honey in < 1 gallon of water (160 degree for 1 hr).
Add all other ingredients to the syrup.
Add to the fermenter. Use some of the treated juice to hydrate the yeast, and pitch the starter after it bubbles.
After a few weeks, rack to a secondary.
Top up with juice, and ferment for an additional 4 months
Bottling with 3/4 cup corn sugar in champagne bottles
Been a long time since I brewed anything (10+ years!) so I thought I would come get some expert advice before jumping back in.
My wife's family has a farm in Wyoming and has given me 10# of honey from their hive with the hopes that I can transform it into something tasty to drink come the July family reunion.
I have always been an all or nothing kinda guy, so I poached the web for what appeared to be good mead recipes and cobbled together the beast below using all the honey. This is mainly the Mead-pagne recipe with a few mods.
Any thoughts, recommendations, or "What the heck are you thinking!" posts would be welcome. I am looking at t getting started next weekend:
- 3.5 gal fresh pressed apple juice (I will press this from organic apples)
- 10 lbs Honey from the farm
- 1 tsp acid blend
- 1 Tbsp yeast nutrient
- Wyeast 4184: Sweet mead yeast
- 4 cinnamon sticks
- Irish moss (or other clarifier)
- 2 tsp Pectic Enzyme
- 4 campden tables (sodium metabisulfite)
Methods/steps
Pour the cider to a sterilized 5 gal carboy. Allow it to splash to aerate. Treat overnight with campden tablets. Crush and predissolve.
Next day heat the honey in < 1 gallon of water (160 degree for 1 hr).
Add all other ingredients to the syrup.
Add to the fermenter. Use some of the treated juice to hydrate the yeast, and pitch the starter after it bubbles.
After a few weeks, rack to a secondary.
Top up with juice, and ferment for an additional 4 months
Bottling with 3/4 cup corn sugar in champagne bottles