docubus
Member
Hello everyone.
This week, I will be making my first mead. I want to start out dead simple, so I worked off of a recipe/process I found online for a one gallon batch. Would you mind looking this over and giving me any suggestions?
Like I said, this is my first time. Any help would be appreciated.
2 and 2/3 lbs Orange Blossom honey, divided
1 gal water
1 tsp. yeast energizer
1 tsp. yeast nutrient
Lalvin D47 yeast
Pour half a gallon of water and 2 lbs of the honey into the (1 gal) carboy.
In a small mixing bowl, mix energizer and nutrient with 2 cups of water. Stir well and add to the honey-water mixture.
Place stopper on the mead and shake to make it homogeneous.
Heat two cups of water on the stove to between 104 and 109 degrees.
Pour water into mixing bowl and add half a packet of yeast. Wait 15 minutes before stirring.
After the fifteen minutes, stir gently until homogeneous and add to the honey-water mixture.
Top off with water, plug with rubber stopper, and shake vigorously for five minutes.
At intervals, take off the stopper for a moment to release pressure, then resume shaking.
Attach airlock and let ferment for 2-3 weeks (until there is less than one bubble in the airlock every 5 seconds.
Rack to second carboy and let sit for another month.
After one month, siphon into bottling bucket onto ⅔ cup of additional honey (for priming), mixing gently, and bottle.
Let age for 6 months to a year.
Thank you for your help!
This week, I will be making my first mead. I want to start out dead simple, so I worked off of a recipe/process I found online for a one gallon batch. Would you mind looking this over and giving me any suggestions?
Like I said, this is my first time. Any help would be appreciated.
2 and 2/3 lbs Orange Blossom honey, divided
1 gal water
1 tsp. yeast energizer
1 tsp. yeast nutrient
Lalvin D47 yeast
Pour half a gallon of water and 2 lbs of the honey into the (1 gal) carboy.
In a small mixing bowl, mix energizer and nutrient with 2 cups of water. Stir well and add to the honey-water mixture.
Place stopper on the mead and shake to make it homogeneous.
Heat two cups of water on the stove to between 104 and 109 degrees.
Pour water into mixing bowl and add half a packet of yeast. Wait 15 minutes before stirring.
After the fifteen minutes, stir gently until homogeneous and add to the honey-water mixture.
Top off with water, plug with rubber stopper, and shake vigorously for five minutes.
At intervals, take off the stopper for a moment to release pressure, then resume shaking.
Attach airlock and let ferment for 2-3 weeks (until there is less than one bubble in the airlock every 5 seconds.
Rack to second carboy and let sit for another month.
After one month, siphon into bottling bucket onto ⅔ cup of additional honey (for priming), mixing gently, and bottle.
Let age for 6 months to a year.
Thank you for your help!