Mead 2014.04: Difference between revisions
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* 46 oz unpasteurized honey | * 46 oz unpasteurized honey | ||
add all of the above to a pot and top up to 1 gallon with water. Heat while continaully stirring to 150F. | add all of the above to a pot with the berry juice and top up to 1 gallon with water. Heat while continaully stirring to 150F. You want to pasteurize and also dissolve all the honey without burning it at all. | ||
* 1 tsp LD | * Add 1 tsp LD carlson yeast nutrient and stir until dissolved. | ||
Cool to 100F or below with an ice bath or other method and pour into glass 1 gallon jug. | Cool to 100F or below with an ice bath or other method and pour into a sterilized glass 1 gallon jug. (sterilize using Star San) | ||
* 1/2 tsp raspberry extract. | * Add 1/2 tsp raspberry extract. | ||
Cool to 75F and add yeast | Cool to 75F and add yeast - 4184 sweet mead wyyeast, use 1/6th of a smackpack. | ||
=== Michael === | === Michael === | ||
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* 48oz Sunny Hill Honey | * 48oz Sunny Hill Honey | ||
* Enough tap water to bring it up to a gallon | * Enough tap water to bring it up to a gallon | ||
* Heat mixture to | * Heat mixture to 161 °F while stirring to pasteurize | ||
* Remove from Heat | * Remove from Heat | ||
* Add 1tbsp Blueberry Extract | * Add 1tbsp Blueberry Extract | ||
* Add 2tbsp Raspberry Extract | * Add 2tbsp Raspberry Extract | ||
* Cool mixture to | * Cool mixture to 80 °F | ||
* Transfer to 1 gallon jug | * Transfer to 1 gallon jug | ||
* Add 1tsp Yeast Nutrient (Diammonium phosphate) | * Add 1tsp Yeast Nutrient (Diammonium phosphate) | ||
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== Tasting Notes == | == Tasting Notes == | ||
[[Category:Beer Church Beers]] | [[Category:Beer Church Beers]] | ||
