SandorClegane
Active Member
I have made four 5-gallon batches of mead over the last year and a half, all at separate times. Used different recipes for each. Two of the batches are still aging in bulk. One of the batches is half aging in bottles and half already drank, and the remaining batch, the first batch I brewed, is almost all drank. Of the two batches I drank (one completely, one in part), they both tasted great.
I've used different recipes but not ever used tea.
I'm about to start another batch, and am curious about adding tea, as I've read this is something people do.
My recipe is this.
9 lbs (3/4 gallon) butter-bean honey (light/soft)
6 lbs (1/2 gallon) buckwheat honey (dark/strong)
Yeast nutrients
Lalvin d47 yeast
4 (roughly) gallons of water (bring total must to 5 gal)
Process:
3 weeks primary fermentation
rack
1 month secondary
rack
1 additional month secondary
rack + halt fermentation
1 month oaked with oak spirals
rack
bulk age for 6 months
bottle
continue to age some, and drink some
My question is this. How much tea to I brew for roughly 5 gallons of must?
Do I brew it and then add it to the must prior to primary fermentation?
Or do I wait and add it to secondary fermentation?
Or do I wait until I've halted fermentation and add it to the mead prior to aging?
Thanks guys
I've used different recipes but not ever used tea.
I'm about to start another batch, and am curious about adding tea, as I've read this is something people do.
My recipe is this.
9 lbs (3/4 gallon) butter-bean honey (light/soft)
6 lbs (1/2 gallon) buckwheat honey (dark/strong)
Yeast nutrients
Lalvin d47 yeast
4 (roughly) gallons of water (bring total must to 5 gal)
Process:
3 weeks primary fermentation
rack
1 month secondary
rack
1 additional month secondary
rack + halt fermentation
1 month oaked with oak spirals
rack
bulk age for 6 months
bottle
continue to age some, and drink some
My question is this. How much tea to I brew for roughly 5 gallons of must?
Do I brew it and then add it to the must prior to primary fermentation?
Or do I wait and add it to secondary fermentation?
Or do I wait until I've halted fermentation and add it to the mead prior to aging?
Thanks guys