ShaedesBrew
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- Joined
- Apr 12, 2013
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Hey everyone. After a few successful batches of hard cider my wife and I decided that we wanted to make a batch of mead. I have a few questions about the recipe we are going to be following and would like to ask you fine people for some advice and suggestions.
The recipe is as follows:
Three gallons of Raspberry mead.
-Yeast: Suggested is EC:1118 (three packets) Any other suggestions?
-Three gallons purified Water
-13.5 pounds pure clover honey. (question about substituting half of this as Brown sugar to follow.)
- 4.5lb Rasberry(pasteurized)
- 3 limes juiced
- 3 lemons Juiced
- 9 tbl spn Black tea
-3 tsp yeast nutrient.
How does this look? It should produce a fairly sweet mead. Too sweet for me personally but that is how my wife prefers hers.
Also to cut cost we thought we could substitute some brown sugar for honey. Does anyone have any experience on how this effects the final taste and how much we should use?
And for the final question what yeast would you suggest if not the one originally listed.
Thanks everyone in advance for the help. This community is awesome.
~Shaede
The recipe is as follows:
Three gallons of Raspberry mead.
-Yeast: Suggested is EC:1118 (three packets) Any other suggestions?
-Three gallons purified Water
-13.5 pounds pure clover honey. (question about substituting half of this as Brown sugar to follow.)
- 4.5lb Rasberry(pasteurized)
- 3 limes juiced
- 3 lemons Juiced
- 9 tbl spn Black tea
-3 tsp yeast nutrient.
How does this look? It should produce a fairly sweet mead. Too sweet for me personally but that is how my wife prefers hers.
Also to cut cost we thought we could substitute some brown sugar for honey. Does anyone have any experience on how this effects the final taste and how much we should use?
And for the final question what yeast would you suggest if not the one originally listed.
Thanks everyone in advance for the help. This community is awesome.
~Shaede