- Joined
- Feb 5, 2008
- Messages
- 2,497
- Reaction score
- 107
I guess it should be called Methlagyn.
5g filtered tap water
15 lbs. Honey (from MT)
2 tsp. ginger
1 1/2 tsp. nutmeg
Zest from 1 lemon (0.1 oz? wasn't much)
Juice from 2 lemons
2 Tbs. yeast nutrient
Red Star Premier Cuvee Champagne yeast
I brought the water & spices to a boil for 5 min. Then let it cool to 160-170F before adding the honey. Let sit around 160F for 10-15 min. before running it through my CFC & cooling it down to 75F, then shook to aerate and pitched yeast. OG was 1.104.
There is visible activity & krausen this morning.
I'd like to add some oak flavor to this eventually. Perhaps throw in an oak chip a month or two before bottling?
The plan for this mead is to bulk age it almost 1 year until about June 09, then bottle it. Some carbed, some not. Drink in Sept. 09.
5g filtered tap water
15 lbs. Honey (from MT)
2 tsp. ginger
1 1/2 tsp. nutmeg
Zest from 1 lemon (0.1 oz? wasn't much)
Juice from 2 lemons
2 Tbs. yeast nutrient
Red Star Premier Cuvee Champagne yeast
I brought the water & spices to a boil for 5 min. Then let it cool to 160-170F before adding the honey. Let sit around 160F for 10-15 min. before running it through my CFC & cooling it down to 75F, then shook to aerate and pitched yeast. OG was 1.104.
There is visible activity & krausen this morning.
I'd like to add some oak flavor to this eventually. Perhaps throw in an oak chip a month or two before bottling?
The plan for this mead is to bulk age it almost 1 year until about June 09, then bottle it. Some carbed, some not. Drink in Sept. 09.