dibby33
Well-Known Member
MOD EDIT: This thread was moved from a discussion of Vermicious' mead recipe, located here: https://www.homebrewtalk.com/showthread.php?t=24813
LMAO. stunning. I thought 1 year for my Beasts was a long time. I would need to encase them in a concrete shell. Or put a tamperproof lock on the door and give the key to somebody that lived a far far way away.
Would you make another batch just in case, so you don't have to wait another 20 years? Maybe in 5 years?
Stunning plan though. Respect. :rockin:
Vermicous said:This is a traditional sweet mead that I intend to open when my daughter turns 21.
25 lbs. honey
2 tablespoons yeast nutrient
1 teaspoon acid blend
Prepare 2 gallons of starter beforehand, or pitch slurry from a previous batch. Make sure the starter is well oxygenated. Mix the honey with 1 gallon of water, apply enough heat to ensure a good mix. Add acid and nutrient and well oxygenate. Pitch yeast and move to a corner and forget about it for 3 months. Transfer to secondary and pretend it's a decoration for the next 2+years. Bottle when gravity has at least dropped below 1.010. Try not to drink for the next 19 years.
LMAO. stunning. I thought 1 year for my Beasts was a long time. I would need to encase them in a concrete shell. Or put a tamperproof lock on the door and give the key to somebody that lived a far far way away.
Would you make another batch just in case, so you don't have to wait another 20 years? Maybe in 5 years?
Stunning plan though. Respect. :rockin: