All Grain Yeast:
EC-1118 Yeast Starter:
no Batch Size (Gallons):
1 Original Gravity:
1.128 Final Gravity:
1.025 Boiling Time (Minutes):
10 Primary Fermentation (# of Days & Temp):
Until Clear Secondary Fermentation (# of Days & Temp):
Until Read Tasting Notes:
Refreshing beverage. The lemon and basil play off each other well
One gallon batch:
4 lbs Honey (cheap grocery store brand)
1 Bunch of Basil (or 1/2)
ABV: 13.7% (If you use nutrient it'll go dry and increase ABV)
1) Pour 1/4 to 1/2 gallon of water in a pot and heat to boiling
2) During heat up, Clean Basil and cut limes in half.
3) When the water is boiling, remove from heat and add the basil and squeze the lemons and place in water.
4) Let the covered mixture sit in the hot water for 30 mins
5) After 30 mins or so remove the debris.
6) Once you removed the veggies, add the honey and mix well.
7) After honey is fully dissolved add to the fermenter and let cool.
8) Once cool add the yeast and take measurements
After primary fermentation (a few weeks or until clear) move to secondary. This batch the basil was out front and taking over the flavor. So, I cut the basil with a few more lemons to balance it out. If there is not enough basil you can add it to the secondary a week or so before bottling.
This was a big hit with my friends and about to make a bigger batch of this. They liked it so much they think its evil because they got plastered on it.
If your a foody you know this combo does work. The flavor of the basil and the refreshing citrus bite of the lemon works extremely well. It is a very refreshing mead with the lemon. Try it out and I cant wait to hear how it turns out for you.
Sent it in once and didnt do to well but the Mead Judges are picky and do not know a good mead if it hits them in their face lol
DisturbdChemist's Disturbed meads #1 - Jalapeno/Cucumber
DisturbdChemist's Disturbed Meads #3 -Cinnamon Ginger