Nerro
Well-Known Member
Yesterday I have started the fermentation of a new mead. The recipe has been composed in such a way that a high alcohol (~20%) mead with vanilla and slight cinnamon and cloves undertones is achieved. The recipe is as follows:
Recipe Type: Dry vanilla mead
Yeast: Kitzinger Reinhefe "Champagne"
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (liters): 4 (1.056 gallons)
Original Gravity: 1.148
Expected Final Gravity: ~0.995-1.000
ABV: ~20%
Boiling Time (Minutes): 5
Color: dark brown
Primary Fermentation (# of Days & Temp): 14 days @ 68F (20C)
Secondary Fermentation (# of months & Temp): 2 months @ 68F (20C) on four (nice thick, split and scraped) vanilla pods
Bottle aging: 58 months(time in secondary fermentation is counted as aging)in4 1L bottles
Starting materials:
I will keep you posted obviously.
Proost!
Recipe Type: Dry vanilla mead
Yeast: Kitzinger Reinhefe "Champagne"
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (liters): 4 (1.056 gallons)
Original Gravity: 1.148
Expected Final Gravity: ~0.995-1.000
ABV: ~20%
Boiling Time (Minutes): 5
Color: dark brown
Primary Fermentation (# of Days & Temp): 14 days @ 68F (20C)
Secondary Fermentation (# of months & Temp): 2 months @ 68F (20C) on four (nice thick, split and scraped) vanilla pods
Bottle aging: 58 months(time in secondary fermentation is counted as aging)in4 1L bottles
Starting materials:
- 1800g dark honey
- 1,5L apple juice
- 2 1-cup sachets of earl-grey boilt out completely in some water
- 3 small cloves
- 1 pinch of ground cinnamon
- Kitzinger Reinhefe "champagne" (yeast)
- 1 big tsp of DAP
- Add the honey to the boiling water and apple juice. Do not adjust the volume yet
- boil the tea to extract all the flavour and bitternes and add the hot brew to the wort-to-be
- boil for 5 minutes with the cloves and cinnamon and remove the scum
- after boiling remove the cloves and add ice cold water to adjust the volume to 4L
- add DAP
- cool the must to 25C as quick as possible using a bath of cold water or a wort-chiller if you happen to have one
- pitch the yeast and stir it in vigorously
- allow the must to "breath" for about an hour
- pour the must into your carboy and shake it like hell
- stopper and airlock for primary fermentation for 14 days
- rack to secondary with as little air-contact as possible
- add split and scraped vanilla pods to the mead
- allow secondary fermentation to proceed for 2 months
- rack to tertiary or bottles and age for the remainder of 5 years (including the secondary fermentation this amounts to an additional 58 months)
I will keep you posted obviously.
Proost!