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Old 12-21-2006, 06:01 PM   #1
Lost Brews
Recipes 
 
Dec 2006
Grand Forks, ND
Posts: 71


I have made several batches of mead and love the way they have turned out. The Problem is that i drink them to fast for them to age so I am making a bunch at once and would like some help on my original recipes to make sure that every thing i do will give the best chance for an awsome result.

Stinging Sun Rise

10lb clover honey
3lb Amber Malt Extract
3cans Cherrie Pie Filling
1 Table Spoon Acid Blend
1 Table Spoon Yeast Neutrient
Chanmpange Yeast

Hair Of THe Bee

5lb Clover Honey
5lb Orange Bloosm Honey
5lb Wild Flower Honey
1 Table Spoon Acid Blend
1 Table Spoon Yeast Neutrient
Sweet Mead Yeast

Blood Sucker

12lb Orange Bloosm Honey
3 Blood Orenged Juiced And Strained
1 table Spoon orange Peel
1 Table Spoon Acid Blend
1 Table Spoon Yeast Neutrient
Sweet Mead Yeast

This is a split batch
this is fermented as a primary and then split into 2 3 gal batches.
10lb Clover Honey
1 Table Spoon Acid Blend
1 Table Spoon Yeast Neutrient
Chanmpange Yeast
these are what goes in after primary a shood reactivate firmentation I would then do a 3rd transfer for clerification.
Saused On cinnimon
3 cinnimon Sticks
90oz Clover Honey
1 Table Spoon Orange Peel
Champange Yeast
2 Bees Under The Apple Tree
1 Can Apple Concentrate
1 Cinnimon Stick
24oz Wild Flower Honey
Sweet Mead Yeast.


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Old 12-21-2006, 07:30 PM   #2
RichBrewer
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Feb 2006
Denver, Colorado
Posts: 5,892
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I know almost nothing about mead but those recipes look awesome!
Have you made these before?


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Old 12-21-2006, 07:55 PM   #3
Lost Brews
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Dec 2006
Grand Forks, ND
Posts: 71

No I am going to make them one after the other though because i would like to have a lot on hand so I can start archiving them I also would like to start competeing and obviously need to perfect some recipies the only way i can think out to do that is to make alot and make another batch one after the other so that i have alot on hand to play with any help people can give on the recipies would be greatly appreciated.
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Old 12-22-2006, 06:46 AM   #4
NurseNan
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Aug 2006
BC, Canada
Posts: 245
Liked 3 Times on 3 Posts


Quote:
Originally Posted by Lost Brews
This is a split batch
this is fermented as a primary and then split into 2 3 gal batches.
10lb Clover Honey
1 Table Spoon Acid Blend
1 Table Spoon Yeast Neutrient
Chanmpange Yeast
these are what goes in after primary a shood reactivate firmentation I would then do a 3rd transfer for clerification.
Saused On cinnimon
3 cinnimon Sticks
90oz Clover Honey
1 Table Spoon Orange Peel
Champange Yeast
2 Bees Under The Apple Tree
1 Can Apple Concentrate
1 Cinnimon Stick
24oz Wild Flower Honey
Sweet Mead Yeast.
I don't think you are going to need to add any yeast to your secondary in this split batch recipe. After you rack from primary to secondary, and add your flavoring ingredients, the fermentables will kick your yeast back into action. Especially the added honey.
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Primary
nothing
Secondary
Date Mead, Oatmeal Cookie Braggot, Fox in Sox Gruit
Aging
Hard lemonade, Cyser, Golden Plum Mead
Ginger-Orange Mead,
Agave Mead, Chocolate/Cinnamon Mead, Heather mead,
Bottled/Drinking
Heather Ale, Emerald Honey Kolsch, Hobgoblin clone, Terror of the Ewes Oatmeal Stout,
Kilt liftin' Wee Heavy, Soggy Doggy English Brown Ale, Saaz/Perle Mead, Cinnamon Mead, Shiraz,
Sauvignon Blanc, white merlot, Elderberry Mead, Vanilla Mead

 
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