Atek
Well-Known Member
- Joined
- May 6, 2010
- Messages
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Ok, so I started this on 11/27/10
4lbs wildflower honey
2 cups red grapes
1 tsp cocoa powder
1 tbsp coffee
5 whole cloves
1 oz vanilla extract
Red Star Pasteur Champagne yeast
1/2 gal tap water
1 tsp yeast nutrient
1 tsp yeast energizer
Methods/steps
1. Heat water slowly to 150 and stir in 3lbs honey.
2. Add crushed grapes and all other ingredients EXCEPT the cloves.
3. Hold at 150 for 20 minutes to pasteurize. Kept lid on pot.
4. Remove from heat and allow to cool to 100 degrees.
5. Added to fermenter (with strainer funnel) and pitched previously started yeast.
6. Added water for one gallon.
7. SG 1.07
8. Set for 3 weeks and added 4th lb of honey when SG reached 0.998
9. When primary ferment stopped, racked to gallon glass container and added cloves.
10. Racked again one month later and added dissolved Campden tablet.
11. Wait one week and added Sparylloid.
12. Aged for one month and racked again.
Another month later and it's very clear, smooth and yummy. Will warm your chest with a small sip. The final SG is right at 1.000.
I want to bottle for cooler weather but doubt it will last that long.
So far it tasts pretty good, a little hot but that will age out. I don't plan on drinking this until next christmas. My question is about the cloves. This is a 1gal recipe calling for 5 cloves, that seems like a lot to me. I like clove but I know how strong they are as well. Should I really add that many coves and if so how long should I let the cloves sit?
My other question is if I should wait until the mead clears before I add the cloves? fermentation is still going a little. My last SG was 1.010 on 12/07/10 I forgot to take an OG. :-(
Thanks guys!
4lbs wildflower honey
2 cups red grapes
1 tsp cocoa powder
1 tbsp coffee
5 whole cloves
1 oz vanilla extract
Red Star Pasteur Champagne yeast
1/2 gal tap water
1 tsp yeast nutrient
1 tsp yeast energizer
Methods/steps
1. Heat water slowly to 150 and stir in 3lbs honey.
2. Add crushed grapes and all other ingredients EXCEPT the cloves.
3. Hold at 150 for 20 minutes to pasteurize. Kept lid on pot.
4. Remove from heat and allow to cool to 100 degrees.
5. Added to fermenter (with strainer funnel) and pitched previously started yeast.
6. Added water for one gallon.
7. SG 1.07
8. Set for 3 weeks and added 4th lb of honey when SG reached 0.998
9. When primary ferment stopped, racked to gallon glass container and added cloves.
10. Racked again one month later and added dissolved Campden tablet.
11. Wait one week and added Sparylloid.
12. Aged for one month and racked again.
Another month later and it's very clear, smooth and yummy. Will warm your chest with a small sip. The final SG is right at 1.000.
I want to bottle for cooler weather but doubt it will last that long.
So far it tasts pretty good, a little hot but that will age out. I don't plan on drinking this until next christmas. My question is about the cloves. This is a 1gal recipe calling for 5 cloves, that seems like a lot to me. I like clove but I know how strong they are as well. Should I really add that many coves and if so how long should I let the cloves sit?
My other question is if I should wait until the mead clears before I add the cloves? fermentation is still going a little. My last SG was 1.010 on 12/07/10 I forgot to take an OG. :-(
Thanks guys!