Mead 2016.01: Difference between revisions
From Pumping Station One
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=== Justin === | === Justin === | ||
Type: Pure Mead. No added flavors. | |||
Ingredients: | |||
* 3 lbs (48oz) Sunny Hill Clover Honey | |||
* Distilled Water | |||
* 1 Tsp Yeast Nutrient (Urea and Diammonium Phosphate) | |||
* 25 mL Wyeast Dry Mead Yeast | |||
Recipe: | |||
* Place the honey while still sealed in the bottle in warm water to loosen up the honey. | |||
* Add about 1/2 gallon of room temperature distilled water to the glass carboy that will be used for fermenting. | |||
* Mix all of the honey in. Shaking was required to get all of the honey to dissolve in the water. | |||
* Add distilled water to get mixture up to about 1 gallon. | |||
* Add yeast. | |||
* Stopper up with an airlock and let sit for 2-3 weeks to ferment. | |||
Fermenting notes: | Fermenting notes: | ||
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* 1tsp Yeast Nutrient (Diammonium Phosphate) | * 1tsp Yeast Nutrient (Diammonium Phosphate) | ||
* 25mL Wyeast Dry Mead Yeast | * 25mL Wyeast Dry Mead Yeast | ||
== Tasting Notes == | == Tasting Notes == | ||
[[Category:Beer Church Beers]] | [[Category:Beer Church Beers]] | ||
