Mead Batch 1
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
- 2 cups Yogi masala chai
- 1 packet Lalvin D 47 yeast
- 3 tsp Fermax yeast nutrient
- 1.5 tsp LD Carlson 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.
Started by boiling ~3 gallons of water and sterilizing all of the equipment, including thermometer, hydrometer, auto-siphon, fermentation lock, stopper, and 3 gallon glass fermentation vessel. Took the yeast out of the fridge to bring it to room temperature. Opened the honey (Very Tasty stuff!). Took boiling water off heat and added the honey. Returned to heat, managed to scorch the honey a little, but stirred, skimmed, and heated for ~45 minutes. Removed from heat and chilled the must in a sink full of *cold* water, refilling the sink twice. Got the must down to ~100F, then siphoned it into the fermenter with yeast energizer and yeast nutrient already in the bottom. Made the tea, 2 bags in 2 cups of water for 5 minutes, added to fermenter. Put the yeast in 1/4 cup of 102F water for 10 minutes then added to the fermenter.
IG: 1.092 @ 85F = 1.095 @ 68F
-Morrigu 22:01, 3 February 2010 (EST)
I racked the mead today. It smelled like yeasty orangina. Apparently this is normal. -Morrigu 20:28, 20 February 2010 (EST)
Two days after racking it's already getting pretty clear. I'm starting to wonder if I'll even need a clarifier. -Morrigu 22:07, 22 February 2010 (EST)
