15 lb mesquite honey (from Trader Joes)
.5 lb hibiscus flowers
zest from 1 orange
zest from 1 lemon
6oz ginger root, chopped
2 lb blueberry
64 oz blueberry juice (no preservatives or additive from Trader Joes)
1 tablespoon vanilla extract (homemade with a whole bunch of vanilla beans and good neutral vodka)
yeast nutrient
yeast energizer
Champagne yeast (dry)
This should be for a 5 gallon batch.
My plan is to steep the hibiscus flowers, lemon and orange zest, for about an hour in about 2 gallons of 160 degree water. Mix the honey and let that sit in about a gallon of 160 degree water for an hour along with the chopped ginger root. Then defrost and mash the 2 lb of blueberries and put them in the bottom of a brewing bucket along with the 64oz of blueberry juice. I'll separate the hibiscus flowers from the water and add the tea to the brewing bucket. Then I'll add the honey water and steeped ginger to the bucket along with the vanilla extract. I'll top off the bucket to make 5 gallons.
I plan on using Champagne yeast with a regimen of yeast energizer and nutrient over the coarse of three days.
I'll rack off of the blueberries after 2 weeks.
Does it sound like I'm on the right track to make a pretty kickass mead?
Also, I have a question on terminology. Since this is more than just blueberry and honey, it's not a melomel. Since this is more than just spices/herbs and honey, it's not a methyglin. What is it?
.5 lb hibiscus flowers
zest from 1 orange
zest from 1 lemon
6oz ginger root, chopped
2 lb blueberry
64 oz blueberry juice (no preservatives or additive from Trader Joes)
1 tablespoon vanilla extract (homemade with a whole bunch of vanilla beans and good neutral vodka)
yeast nutrient
yeast energizer
Champagne yeast (dry)
This should be for a 5 gallon batch.
My plan is to steep the hibiscus flowers, lemon and orange zest, for about an hour in about 2 gallons of 160 degree water. Mix the honey and let that sit in about a gallon of 160 degree water for an hour along with the chopped ginger root. Then defrost and mash the 2 lb of blueberries and put them in the bottom of a brewing bucket along with the 64oz of blueberry juice. I'll separate the hibiscus flowers from the water and add the tea to the brewing bucket. Then I'll add the honey water and steeped ginger to the bucket along with the vanilla extract. I'll top off the bucket to make 5 gallons.
I plan on using Champagne yeast with a regimen of yeast energizer and nutrient over the coarse of three days.
I'll rack off of the blueberries after 2 weeks.
Does it sound like I'm on the right track to make a pretty kickass mead?
Also, I have a question on terminology. Since this is more than just blueberry and honey, it's not a melomel. Since this is more than just spices/herbs and honey, it's not a methyglin. What is it?