Difference between revisions of "Mead Batch 1"
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I want to try to make a drier, spiced mead, which is technically a metheglin. Since this will be my first attempt, it's going to be a pretty big mish-mash of recipes: | I want to try to make a drier, spiced mead, which is technically a metheglin. Since this will be my first attempt, it's going to be a pretty big mish-mash of recipes: | ||
| − | * | + | * 7.5 lbs. clover honey |
| − | * | + | * masala chai |
| − | * | + | * Lalvin D 47 yeast |
* yeast nutrient | * yeast nutrient | ||
* yeast energizer | * yeast energizer | ||
| − | * | + | * sparkoloid |
| − | I'm going to start with a | + | I'm going to start with a 3 gallon batch. Sounds like it'll probably be 3-6 months from start to "drinkable" and will get better with age. I'll likely buy a couple of extra bottles for it in addition to the fermentation vessels, or as [[User:Ubernerd|Ubernerd]] puts it, "Hill folk jugs". Guess all that's left for me to do is find some good honey, buy the equipment, and give it a shot. |
Revision as of 17:40, 31 January 2010
I want to try to make a drier, spiced mead, which is technically a metheglin. Since this will be my first attempt, it's going to be a pretty big mish-mash of recipes:
- 7.5 lbs. clover honey
- masala chai
- Lalvin D 47 yeast
- yeast nutrient
- yeast energizer
- sparkoloid
I'm going to start with a 3 gallon batch. Sounds like it'll probably be 3-6 months from start to "drinkable" and will get better with age. I'll likely buy a couple of extra bottles for it in addition to the fermentation vessels, or as Ubernerd puts it, "Hill folk jugs". Guess all that's left for me to do is find some good honey, buy the equipment, and give it a shot.
