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Old 03-16-2012, 02:17 AM   #1
Sep 2010
Toronto, ON
Posts: 96
Liked 2 Times on 2 Posts

Amt Name
4.00 gal Water
2.00 g Diammonium Phosphate – DAP
1.00 g Fermaid K
1.00 tsp Pectic Enzyme
2.0 pkg Lalvin RC 212
2.00 g Diammonium Phosphate – DAP (Primary 13.0days)
1.00 g Fermaid K (Primary 13.0 days)
2.00 g Diammonium Phosphate – DAP (Primary 12.0days)
1.00 tsp Fermaid K (Primary 12.0 days)
2.00 g Diammonium Phosphate – DAP (Primary 11.0days)
1.00 g Fermaid K (Primary 11.0 days)
6 lbs 9.8 oz Frozen Blueberries (thawed and mashed)
15 lbs Honey
7.50 lb Frozen Blueberries (thawed and mashed) (Secondary)

1. Freeze blueberries ahead of time.

2. Combine the primary Fermaid-K and DAP additions; 4.5grams of Fermaid-K and 8 grams of DAP. This way you can add it to the primary Ύ tsp at a time without having to weigh the additions.

3. Warm up honey by putting the honey containers in hot water for 30 minutes.

4. Allow blueberries to completely thaw and mash them to just crush or split the berries.

5. Make a yeast starter:
a. Prepare a solution of 102 ml H2O @110 F + 12.5 g Go-Ferm (or a cup of the must).
b. Add 10 g of RC212 when temperature drops to 104F. Stir in slowly so as not to allow clumps to form. Let stand 15-20 minutes and stir again before pitching.

6. While the yeast is rehydrating, dissolve 14 lbs of honey in 2 gallons at 100F water. Let stand 10 minutes.

7. Add to bucket, top up with cool water to 4.5-5 gallons, and then stir/mix vigorously to get some oxygen into the must. Be careful how much water you add at this point as the blueberries will rise to the top start to swell. Once fully mixed add the blueberries, pectic enzyme and first round of yeast nutrient and energizer (Ύ tsp of the Fermaid-K/DAP mixture [4.5grams of Fermaid-K and 8 grams of DAP]) to the must.

8. Check OG - Adjust with honey to ~1.100-1.120

9. Test pH. You should be at around pH 4.0 with this recipe but just in case you can us potassium carbonate to adjust the pH to 4.0 prior to starting fermentation if needed. Be careful not to reduce the acidity too much at this step as it will cause the final mead to be imbalanced, and may impart off-flavors. Don't use more than 5 grams of potassium carbonate when adjusting pH of the must.

10. Pitch yeast

11. Aerate/Oxygenate the must and cover.

12. Ferment at 67-70°F, checking must every couple of hours and watch for foaming which indicates the end of the lag phase.

13. Make sure to degass and aerate regularly, and continue adding nutrients to the must [see notes below] until 1/3 sugar break (1.083 SG).

14. After 24 hours, add Ύ tsp of the Fermaid-K/DAP mixture. Stir into the must, aerating and punch down the cap twice a day.

15. After 48 hours from pitching, add Ύ tsp of the Fermaid-K/DAP mixture.

16. After 72 hours from pitching, add Ύ tsp of the Fermaid-K/DAP mixture.

17. At 1/3 sugar break add 10 grams FermaidK rehydrated in 50 ml H2O and aerate well.

18. Seal and add an airlock to the bucket. Ferment until major primary activity stops, which should be within 1-2 weeks.

19. Rack when airlock activity slows to 1-2 bubbles per minute or gravity is at 1.035 - 1.025 (~14 days). Add the second addition of thawed crushed blueberries and 1lb of honey (heated to 160 in 1/2 gallon of water for 10 mins and then cooled) to a sanitized carboy just large enough to hold mead and rack the mead on top.

20. Rack two months after secondary racking, let clear, rack again when totally clear.

21. Age for around 1 year. Taste and adjust sweetness and acidity. Aim for ~1.010–1.020 FG . To sweeten, mix in a honey solution (1 cup honey dissolved in 1 cup water, heated), repeating as necessary. To acidify, prepare a solution using acid blend and water and mix in to taste.

22. Bottle or keg as desired. and continue to age as desired, or drink now.

Key Steps:
Aeration of the Must and Degasssing: During the first days of fermentation it is helpful to ferment in a large open top vessel like a plastic bucket with a lot of head space. Vigorously degass with a lees stirrer or large spoon multiple times per day for the first 3-5 days to remove as much CO2 as possible, and to allow oxygen to be infused. Start slowly as the first bit of stirring can create a lot of foam, and stir until bubbles are no longer released. Then add yeast nutrient mixture as per your schedule.

Priming bottles: If you want a fizzy mead, dissolve 5 oz (about 3/4 cup) corn sugar in water and boil 5 minutes. Add sugar water to sanitized bottling bucket, rack in the finished mead, swirl gently, then fill your bottles (leaving proper headspace). Keep warm (room temp) for two weeks then test for carbonation. Age in bottles 9-12 months.
Up Next: Fearless IPA , Verdorven Genot Belgian IPA
Primary: Unnamed Wheatwine with Brett Trois
Secondary: Verloren Onschuld Oud Bruin
Barrel-aging: Clamberskull's Revenge RIS
Bottled: Winter is Coming RIS,La Mort Rouge Grand Cru Flanders Red, Northern Soul Imperial Brown Ale, Roncevaux 9 Quad, Squeeze my Lemon Summer Ale, North Woods ESA, Porch Days Earl Grey Ale, Sol Invictus Clementine Melomel, Fall's Ephemera Apple Witbier, Graf of Gilead, Solstice Moon Blueberry Melomel

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