Meade Recipe reduction question

[deanktenor]

Hi folks,

Meade making newbie here. Looking at doing the following recipe in a 3 gal batch. Local brew shop suggested starting with 5 grams yeast and listed amounts of nutrient and booster, and then adding more booster and nutrient every 24 hours for 3 days. I want to adjust for a three gallon batch. How much honey/cherries would you veterans recommend? I was thinking 12 pounds and 12 pounds and 5 grams yeast.

For 5.5 gallons (21 L)
15 pounds medium-bodied honey
15 pounds frozen red tart cherries (pitted and thawed)
2 tsp yeast nutrient, preferably diammonium phosphate
1.5 tsp Fermaid K or other mead nutrient blend
Water to top up to 5.5 gallons
1 vanilla bean (optional)
15 grams Lalvin 71B-1122 Narbonne Yeast strain, rehydrated according to package instructions

 

[kaconga]

I typically scale 1:1, so 5 gallons calling for 15 lbs of honey would be 3 gallons calling for 9 lbs honey. I can't comment on whether that works out for keeping everything the same (as I have never scaled my own recipes for subsequent brews) but it is going to keep the SG the same and is really simple.

 

[Gavin C]

Hi folks,

Meade making newbie here. Looking at doing the following recipe in a 3 gal batch. Local brew shop suggested starting with 5 grams yeast and listed amounts of nutrient and booster, and then adding more booster and nutrient every 24 hours for 3 days. I want to adjust for a three gallon batch. How much honey/cherries would you veterans recommend? I was thinking 12 pounds and 12 pounds and 5 grams yeast.

For 5.5 gallons (21 L)
15 pounds medium-bodied honey
15 pounds frozen red tart cherries (pitted and thawed)
2 tsp yeast nutrient, preferably diammonium phosphate
1.5 tsp Fermaid K or other mead nutrient blend
Water to top up to 5.5 gallons
1 vanilla bean (optional)
15 grams Lalvin 71B-1122 Narbonne Yeast strain, rehydrated according to package instructions

Sorry for being the dick lexicographer on this thread.

Best of luck with your recipe.

 

[deanktenor]

Yeah I guess I should have learned how to spell what I was making. LOL. Thanks for the help guys.

 

[Gavin C]

I've only done 2 meads, both JAOM with different oranges.This can be scaled for all ingredients except the yeast and cloves.

So I'm thinking for another mead, scale the non-yeast and non-spice ingredients exactly, use some discretion with spices and don't scale the yeast.