Difference between revisions of "Mead Batch 2"
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* yeast energizer | * yeast energizer | ||
* Lalvin D 47 yeast | * Lalvin D 47 yeast | ||
| + | * Red Star Premier Cuvee yeast | ||
Dissolve the honey in ~2 gallons of hot water. Simmer for a bit. Turn off the heat and add the mint. Cool to ~100F add the nutrient and energizer and pitch yeast per directions on the packet. -23:06, 15 June 2011 (EST) | Dissolve the honey in ~2 gallons of hot water. Simmer for a bit. Turn off the heat and add the mint. Cool to ~100F add the nutrient and energizer and pitch yeast per directions on the packet. -23:06, 15 June 2011 (EST) | ||
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Racked off the mint leaves a bit later than I meant to. Yay yeasty orangina smell. I wonder how much of the mint aroma/flavor will come through in the final product. It's still looking very thick. This is going to be a powerful batch when it's done. I'll probably dilute it a bit when I rack again and repitch and also top off the fermenter. --[[User:Morrigu|Morrigu]] 16:54, 10 July 2011 (EST) | Racked off the mint leaves a bit later than I meant to. Yay yeasty orangina smell. I wonder how much of the mint aroma/flavor will come through in the final product. It's still looking very thick. This is going to be a powerful batch when it's done. I'll probably dilute it a bit when I rack again and repitch and also top off the fermenter. --[[User:Morrigu|Morrigu]] 16:54, 10 July 2011 (EST) | ||
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| + | Racked again. Still very sweet. Managed to stir up the bottom a little so I got more of the residual crud than I meant to. Repitched with RedStar Premier Cuvee yeast and topped off with 105F boiled water to a little over 3 gallons total. --[[User:Morrigu|Morrigu]] 12:37, 8 August 2011 (EST) | ||
Started with [[User:Loken|Loken]] and Katie | Started with [[User:Loken|Loken]] and Katie | ||
Revision as of 12:37, 8 August 2011
Mint Mead
- 6 lbs clover honey
- 6 lbs mesquite honey
- 3 oz fresh mint
- yeast nutrient
- yeast energizer
- Lalvin D 47 yeast
- Red Star Premier Cuvee yeast
Dissolve the honey in ~2 gallons of hot water. Simmer for a bit. Turn off the heat and add the mint. Cool to ~100F add the nutrient and energizer and pitch yeast per directions on the packet. -23:06, 15 June 2011 (EST)
IG: 1.180 @ 99F = 1.1867 @ 68F
Racked off the mint leaves a bit later than I meant to. Yay yeasty orangina smell. I wonder how much of the mint aroma/flavor will come through in the final product. It's still looking very thick. This is going to be a powerful batch when it's done. I'll probably dilute it a bit when I rack again and repitch and also top off the fermenter. --Morrigu 16:54, 10 July 2011 (EST)
Racked again. Still very sweet. Managed to stir up the bottom a little so I got more of the residual crud than I meant to. Repitched with RedStar Premier Cuvee yeast and topped off with 105F boiled water to a little over 3 gallons total. --Morrigu 12:37, 8 August 2011 (EST)
Started with Loken and Katie
