colin_rudolph
Active Member
- Joined
- Dec 14, 2007
- Messages
- 36
- Reaction score
- 0
Hey all,
I've been making beer for a little while now, mostly Muntons and Brewhouse kits. So naturally when I got assigned a Material culture presentation for my Medieval history class in University I decided I'd make some Mead. So I've got my ingredients and am going to brew it up on Monday, here's my recipe:
15 pounds of Honey
14 grams of Yeast (Champagne wine yeast )
4 tsp acid blend
4 tsp yeast nutrient
I'm supposed to leave it in the primary for about 6 days, then turn it over to the carboy for about two weeks, or until it clears. The book says it should be done in 3 - 4 weeks, the yeast nutrients are supposed to speed it up.
I got the recipe from Charlie Papazian's The New Complete Joy of Home Brewing. So my questions are thus
I. I live in a place that's normally between 14 - 15 degrees Celc. so I'm planning on using a Brew Belt for my Primary and Secondary fermentation. The instructions on the Brew Belt say not to leave it plugged in for longer than 8 days in a row, however it's going to have to be on my fermenters for longer than 8 days, so what do I do when day 8 comes? Do I unplug it for an hour or so and plug it back in? Help!
and II. does this recipe sound decent? I'm making a traditional mead because I want it to be as close to what your average Medieval person would have drank. Thanks, hope someone can answer my question.
Peace,
~Colin
I've been making beer for a little while now, mostly Muntons and Brewhouse kits. So naturally when I got assigned a Material culture presentation for my Medieval history class in University I decided I'd make some Mead. So I've got my ingredients and am going to brew it up on Monday, here's my recipe:
15 pounds of Honey
14 grams of Yeast (Champagne wine yeast )
4 tsp acid blend
4 tsp yeast nutrient
I'm supposed to leave it in the primary for about 6 days, then turn it over to the carboy for about two weeks, or until it clears. The book says it should be done in 3 - 4 weeks, the yeast nutrients are supposed to speed it up.
I got the recipe from Charlie Papazian's The New Complete Joy of Home Brewing. So my questions are thus
I. I live in a place that's normally between 14 - 15 degrees Celc. so I'm planning on using a Brew Belt for my Primary and Secondary fermentation. The instructions on the Brew Belt say not to leave it plugged in for longer than 8 days in a row, however it's going to have to be on my fermenters for longer than 8 days, so what do I do when day 8 comes? Do I unplug it for an hour or so and plug it back in? Help!
and II. does this recipe sound decent? I'm making a traditional mead because I want it to be as close to what your average Medieval person would have drank. Thanks, hope someone can answer my question.
Peace,
~Colin