Hi
I have made a few home brew beers now and want to start venturing out into different avenues. I thought making a small batch of mead would be a good experiment. So after some research I have come up with the following recipe. I have also added some questions at the end if any one can point me in the right direction.
Mead recipe:
- 1.5kg of clover honey[I have pure raw honey, from hive to container]
- 4.5L of spring water[1 gallon]
-1 orange
-25 raisins
-1 sachet of Lalvin EC1118 wine yeast
-15g citric acid
-2 Campden tablets
-Yeast engeriser
Step 0ne: Sanatize everything
Step Two: Put honey in hot water to soften up
Step Three: Boil 4.5 litres of water then pour over the honey. Mix up till all honey is liquid.
Step Four: Add two Camdem tables + citric acid. Leave for 24 hours?
Step Five: Next day boil some water and pitch yeast and engergiser into it when it at bout 26c to start the yeast up and leave for 15 min
Step Six: Why yeast is activating, transfer must[honey water mix] to the 5L fermentor, add sanatised raisens and organe to fermentor, take hydromitor reading, and shake to add air to the mixure.
Step Seven: Added yeast to must and shake gently to get yeast plus must to mix
Step Eight: Leave fermentor for a couple of months until liquid starts to cleaver and hydrometor reeding is 0 or below.
Step Nine: Transfer fermented liquid to secoundry, if more sediments settles at the bottom of the fermentor after a couple of months, rack again and leave till livquid and botom are clear.
Step Ten: Leave fermentor until the whole process has been about 6 months since you first made the must
Step Eleven: Bottle your now young mead and leave for another 3 months, the longer the better but after 3 months you should be able to have a nip or two.
So this is my mead recipe that I have come up with to try for the first time after reading and watching a whole bunch of tutorials and techniques on how to make mead.
I have a few questions though, whith me using raw honey is there any thing I will have to do to protext my potential mead from harm by using raw honey? Should I boil the honey or will the campdem tablet be enough to protect my mead from wild yeats and bacteria?
With using the campdem tables, is 2 tablets too many or will one tablet be enough? And should I leave it for 24 hours?
With the citric acid, will 15g be enough, and will just using citric acid be okay? As i have seen a few recipes using both citric and tannic acids.
If you have any advice or see that I will be making a horrible mistake with my mead. Please let me know.
Any advice would be most welcome!
Thanks
Allan
I have made a few home brew beers now and want to start venturing out into different avenues. I thought making a small batch of mead would be a good experiment. So after some research I have come up with the following recipe. I have also added some questions at the end if any one can point me in the right direction.
Mead recipe:
- 1.5kg of clover honey[I have pure raw honey, from hive to container]
- 4.5L of spring water[1 gallon]
-1 orange
-25 raisins
-1 sachet of Lalvin EC1118 wine yeast
-15g citric acid
-2 Campden tablets
-Yeast engeriser
Step 0ne: Sanatize everything
Step Two: Put honey in hot water to soften up
Step Three: Boil 4.5 litres of water then pour over the honey. Mix up till all honey is liquid.
Step Four: Add two Camdem tables + citric acid. Leave for 24 hours?
Step Five: Next day boil some water and pitch yeast and engergiser into it when it at bout 26c to start the yeast up and leave for 15 min
Step Six: Why yeast is activating, transfer must[honey water mix] to the 5L fermentor, add sanatised raisens and organe to fermentor, take hydromitor reading, and shake to add air to the mixure.
Step Seven: Added yeast to must and shake gently to get yeast plus must to mix
Step Eight: Leave fermentor for a couple of months until liquid starts to cleaver and hydrometor reeding is 0 or below.
Step Nine: Transfer fermented liquid to secoundry, if more sediments settles at the bottom of the fermentor after a couple of months, rack again and leave till livquid and botom are clear.
Step Ten: Leave fermentor until the whole process has been about 6 months since you first made the must
Step Eleven: Bottle your now young mead and leave for another 3 months, the longer the better but after 3 months you should be able to have a nip or two.
So this is my mead recipe that I have come up with to try for the first time after reading and watching a whole bunch of tutorials and techniques on how to make mead.
I have a few questions though, whith me using raw honey is there any thing I will have to do to protext my potential mead from harm by using raw honey? Should I boil the honey or will the campdem tablet be enough to protect my mead from wild yeats and bacteria?
With using the campdem tables, is 2 tablets too many or will one tablet be enough? And should I leave it for 24 hours?
With the citric acid, will 15g be enough, and will just using citric acid be okay? As i have seen a few recipes using both citric and tannic acids.
If you have any advice or see that I will be making a horrible mistake with my mead. Please let me know.
Any advice would be most welcome!
Thanks
Allan