CaribouBrewmasters
Member
Heres a recipe for a mighty fine mead for everyday enjoyment. Not too dry, not too strong, the tannins and acidity from the elderberries mixed with the floral notes of rose hips and bitter citric notes from the orange peel blend delectably into this fine brew.
13lbs Local Wildflower Honey
2.5 oz Dried Rose Hips
1.75 oz Dried Elderberries
0.5 oz Bitter Orange Peel
Acid Blend (ph adjuster)
2.5 Tsp Yeast Nutrient
WYeast Sweet Mead
1/4 tsp sulphite
Makes 5 US gallons/20 Liters
OG: 1.080
FG: 1.010
ABV: 9.3%
Add honey to sanitized primary, fill to 20 L or 5 gallons with 175 degree water and dissolve honey. Put elderberries, rosehips, and bitter orange peel into mesh bag. Add to primary. Stir well. Check PH. Adjust with acid blend if needed to bring it to 4.0. Add sulphite. Let cool to room temp. Stir vigorously for 5 minutes. Pitch yeast. Rack when finished fermenting. Let sit until clear. Bottle now if you want sparkling mead. Stabilize and clear if you want it still. This mead needed very little aging and mellowing time. Enjoy. Post critique!
13lbs Local Wildflower Honey
2.5 oz Dried Rose Hips
1.75 oz Dried Elderberries
0.5 oz Bitter Orange Peel
Acid Blend (ph adjuster)
2.5 Tsp Yeast Nutrient
WYeast Sweet Mead
1/4 tsp sulphite
Makes 5 US gallons/20 Liters
OG: 1.080
FG: 1.010
ABV: 9.3%
Add honey to sanitized primary, fill to 20 L or 5 gallons with 175 degree water and dissolve honey. Put elderberries, rosehips, and bitter orange peel into mesh bag. Add to primary. Stir well. Check PH. Adjust with acid blend if needed to bring it to 4.0. Add sulphite. Let cool to room temp. Stir vigorously for 5 minutes. Pitch yeast. Rack when finished fermenting. Let sit until clear. Bottle now if you want sparkling mead. Stabilize and clear if you want it still. This mead needed very little aging and mellowing time. Enjoy. Post critique!