How to clone mead

[schmeek]

I'm looking to make a mead like Necromangocon from B. Nektar. I have never made mead before but I have a bit of brewing experience so I'm pretty confident I can do it. My only questions are regarding recipe formulation for a mead similar to "necro". It's a sparkling mead (right?) light abv, 6% and made with mango and black pepper. Will this low of a gravity mean it won't need as much time to condition? Can anybody run me through a short process and ingredient list to do this? I understand the idea of staggered nutrient additions and racking etc. somewhat uncertain of the tannin/acid blend additions and what adding the campden tablets does. I'm used to using them to remove chlorine from tap water but I think it has something to do with guarding the conditioning mead from oxygen? Someone please help! Thanks!

 

[schmeek]

Just cracked a bottle and it is slightly carbonated but I don't think it's sparkling... Was just going by memory before. What would cause this slight carbonation?

 

[tuumi]

It is lightly carbonated from force carbonation in a brite tank. Federal excise taxes jump greatly over 2 volumes of CO2 so that's why the carbonation is light. You don't have that limitation so you can carbonate in a keg as much or as little as you like.

These are easier to clone than beer because of TTB labeling requirements. They add sorbate and sulphite so you know they backsweeten. So do the math to get whatever ABV you want and aim a little higher because you'll end up diluting it a bit with juice or juice concentrate after hitting it with sorbate and sulphite. Look at the ingredients on the label to see what spices, etc. are in there. You'll have to dial that in to your taste.

 

[tuumi]

And, yes, this will need much less time conditioning because 1. Lower alcohol means less stress on yeast 2. You are covering any off flavors with juice from backsweetening and any spices you add.

 

[schmeek]

Thanks, that helps. It says it contains only water, honey, mango juice concentrate and black pepper. Along with the sorbate and metabisulfite. Should I still use a wine/mead yeast or maybe go with an ale yeast? I have a spare pack of US-05 if that will work. I'm assuming I want it dry if I'm going to back sweeten with juice. Do I still need to use SNA for a low abv mead?

 

[tuumi]

S-05 will work great. I like to do a modified SNA. 1/2 of nutrients at pitching yeast and 1/2 at 1/3 sugar depletion. Aerate each day up to 1/3 sugar depletion. Keep temps in low to mid 60s. I rehydrate yeast with GoFerm. Should be done fermenting in less than a week.