Mead 2014.04: Difference between revisions
From Pumping Station One
Created page with "For this session of beer church, we made mead. Instead of doing one large 5 gallon batch, which would have been really expensive (because honey ain't cheap, Honey!), we each m..." |
|||
| Line 29: | Line 29: | ||
=== Justin === | === Justin === | ||
Blueberry and Raspberry Mead. | |||
* 48oz Sunny Hill Honey | |||
* Enough tap water to bring it up to a gallon | |||
* Heat mixture to 161°F while stirring to pasteurize | |||
* Remove from Heat | |||
* Add 1tbsp Blueberry Extract | |||
* Add 2tbsp Raspberry Extract | |||
* Cool mixture to 80°F | |||
* Transfer to 1 gallon jug | |||
* Add 1tsp Yeast Nutrient (Diammonium phosphate) | |||
* Add 20mL Wyeast Sweet Mead Yeast (4184) | |||
The plan is to let it ferment for 1 or 2 weeks (until it's done), then transfer it to another container and let it age for roughly 11 months. | |||
* Initial Gravity: 1.114 | |||
* Racking Gravity: ??? | |||
* Final Gravity: ??? | |||
=== Arturo === | === Arturo === | ||
