Dorkusmalorkus
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Here is the recipe and steps I went through for my second experimental batch of Mead. Advice, opinons and comments appreciated
Ingredients:
A total of 1300g(2.866lbs) of honey
500g of that is wildflower honey, mainly clover. From a trusted relative who owns a few hives. This is unpasteurized raw honey.
The other 800g is from the supermarket and of unknown origin except that it is from Canada. No mention of pasteurization.
Approx 4L(1gal) Vanadium spring water.
5g package of LALVIN ec-1118 yeast.
15 organic California raisin.
I started by pouring a little water into the 1 gallon jug and then added all the honey. After vigorously shaking the jug, I added as much water as the jug could contain minus the head space and threw in the yeast and raisins before shaking again.
The batch is now sitting in the dark with the pricked balloon on the opening. It is slightly inflated, so all the signs of fermentation have begun.
Ingredients:
A total of 1300g(2.866lbs) of honey
500g of that is wildflower honey, mainly clover. From a trusted relative who owns a few hives. This is unpasteurized raw honey.
The other 800g is from the supermarket and of unknown origin except that it is from Canada. No mention of pasteurization.
Approx 4L(1gal) Vanadium spring water.
5g package of LALVIN ec-1118 yeast.
15 organic California raisin.
I started by pouring a little water into the 1 gallon jug and then added all the honey. After vigorously shaking the jug, I added as much water as the jug could contain minus the head space and threw in the yeast and raisins before shaking again.
The batch is now sitting in the dark with the pricked balloon on the opening. It is slightly inflated, so all the signs of fermentation have begun.