dougdecinces
Well-Known Member
High all. I have been brewing for about 6 months, but will be making my first mead soon. I have a general understanding of how the process will work, but I was hoping I could get some answers to some of the questions I had.
I have a mulberry tree on my yard and as such will be making a morat (mulberry mead). Here is the recipe for a 2.5 gallon batch:
5 lbs clover honey
2.25 lbs mulberries
1 vanilla bean
some as of yet unknown amount of ginger
The expected OG will be about 1.070-1.080. Here are my questions:
*I plan on using 1056 Wyeast American Ale yeast. What kind of FG should I expect using this? My hope is that it ends up around 1.010.
*I want this ready by Christmas. If I plan on brewing it in early August, will that give me enough time? I'm hoping 2 months fermenting and 2.5 months bottle aging.
*Should I scrap the ginger and/or vanilla? Keep them? Do you have any recommendations for other fruits or spices for this mead?
Thank you in advance.
Steve
I have a mulberry tree on my yard and as such will be making a morat (mulberry mead). Here is the recipe for a 2.5 gallon batch:
5 lbs clover honey
2.25 lbs mulberries
1 vanilla bean
some as of yet unknown amount of ginger
The expected OG will be about 1.070-1.080. Here are my questions:
*I plan on using 1056 Wyeast American Ale yeast. What kind of FG should I expect using this? My hope is that it ends up around 1.010.
*I want this ready by Christmas. If I plan on brewing it in early August, will that give me enough time? I'm hoping 2 months fermenting and 2.5 months bottle aging.
*Should I scrap the ginger and/or vanilla? Keep them? Do you have any recommendations for other fruits or spices for this mead?
Thank you in advance.
Steve