WhatsOnTap
Well-Known Member
Hey guys, my brother talked me into fermenting a batch of mead because he loves it and I thought I could bounce a couple questions off you. First, I have 10 lbs clover honey and I want to do a semi-sweet batch of 5 gal US, but the batch size can be reduced if needed. I really want an ABV of 9-11 plus percent. I was also kicking around the idea of using orange and ginger, but it's not a necessity. Also, I read somewhere that Saaz hops are good in mead?
I read on a mead site that I could pitch the must on top of the yeast cake of an ale, and by doing that I can acheive a fast ferment without yeast nutrients normally used in the must.
I would appreciate any advice and recipes you guys could swing my way regarding these circumstances and preferences!
-WOT
I read on a mead site that I could pitch the must on top of the yeast cake of an ale, and by doing that I can acheive a fast ferment without yeast nutrients normally used in the must.
I would appreciate any advice and recipes you guys could swing my way regarding these circumstances and preferences!
-WOT