redleaves
Member
- Joined
- Jul 24, 2012
- Messages
- 21
- Reaction score
- 4
Here it is, tried and true, I've been told by several people its better than the original drink of Thor.
5 gal batch
15lbs raw wildflower honey
1/2 lbs organic raisins (nutrients)
2 oz hibiscus, I used heather tips which worked similarly.
2.5 oz Styrian Goldings
Lalvin d47
I wrote the OG but I lost it....oops, but it makes a 15% abv, which is the max for d47, plenty of residual sugar but not too sweet.
Boil water take off heat and add honey while water is still hot but don't boil the honey. Let sit for 4 hours, I didn't bother with an ice bath. Into the carboy. I just rehydrated the yeast I didn't make a starter, just warm water while doing the other stuff. The simplistic recipe gives better results as the delicate flavor of mead is affected easily.
Put raisins and a bit of water...1/2 cup?...in a skillet and heat until raisins start to plump up and smell good. Mash raisins with a potato masher, let cool a bit then add to the carboy. Pitch yeast. I was at about 70f throughout fermentation. Took about 3 weeks to a month. Rack off. Bulk age for 3-4 months. Dry hop with hibiscus or heather and Styrian Goldings for about 1 week. Rack off and bottle. It needs a couple more months in the bottle as the hops have an olive flavor at the beginning but it ages out. Then....poundin' mead guy!
Additional, flavor will vary depending on the flowers in the wild flower honey, but should be along the same line. Buy local!
5 gal batch
15lbs raw wildflower honey
1/2 lbs organic raisins (nutrients)
2 oz hibiscus, I used heather tips which worked similarly.
2.5 oz Styrian Goldings
Lalvin d47
I wrote the OG but I lost it....oops, but it makes a 15% abv, which is the max for d47, plenty of residual sugar but not too sweet.
Boil water take off heat and add honey while water is still hot but don't boil the honey. Let sit for 4 hours, I didn't bother with an ice bath. Into the carboy. I just rehydrated the yeast I didn't make a starter, just warm water while doing the other stuff. The simplistic recipe gives better results as the delicate flavor of mead is affected easily.
Put raisins and a bit of water...1/2 cup?...in a skillet and heat until raisins start to plump up and smell good. Mash raisins with a potato masher, let cool a bit then add to the carboy. Pitch yeast. I was at about 70f throughout fermentation. Took about 3 weeks to a month. Rack off. Bulk age for 3-4 months. Dry hop with hibiscus or heather and Styrian Goldings for about 1 week. Rack off and bottle. It needs a couple more months in the bottle as the hops have an olive flavor at the beginning but it ages out. Then....poundin' mead guy!
Additional, flavor will vary depending on the flowers in the wild flower honey, but should be along the same line. Buy local!
