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So, I just started my first batch of mead. While I was at it, I thought I'd post some pictures and a walkthrough, just in case anyone was considering trying it out. A note: Just like beer, there are countless varieties of mead, and countless techniques to brew it. This walkthrough is not meant to be exhaustive at all, just a quick introduction for beginner medhers such as myself. This particular recipe is going to make 2 gallons of dry (as opposed to sweet) still (as opposed to sparkling) mead. Making Your Must Must is the wine/mead/cider equivalent of wort, just so ya know. You'll need: -Honey. I used 3 lbs of wild Sonoran Desert honey and 0.5 lb of buckwheat honey (more on that later) per gallon -Fermenting vessels. For mead, you can use the LBK for the primary fermentation, but part of the mead making process will be racking to various secondaries for a few months. That will require an airlock, so I just started there for the primary, too. -Sanitizer. We use StarSan because it's fast, but there are a lot of options. -Mesh strainer. As you pasteurize (which, it turns out, isn't that different from mashing), wax and bee parts will float to the top. Skim them off until they stop floating up. -Utensils: whisk, spatula, measuring cups, funnels, as needed -Sufficiently large pot with lid and thermometer. An 8 qt for this batch was plenty -Optional: Gypsum. Since I used filtered water, I wanted to harden it a bit, so I added 1/4 tsp First, I put the honey in a hot water bath to loosen it up Next, heat your water. I used 2 liters. I was going for 130 for an hour, but I couldn't quite get there, so I went with 140 for 50 mins The buckwheat honey. @MRB Josh R recommended a pound of this in my batch, because it has a quite robust flavor and aroma that will bulk out the finished product a bit, flavor wise. East cost buckwheat honey (this is from PA) supposedly has a farmhouse sorta taste, but I like Saisons and the like, so that doesn't bother me. Adding my honey, and then I mixed it up a bit since it's so thick. Close up of wax and bee parts that I skimmed off. They stopped rising about 10 mins before I was done pasteurizing Pitching Your Yeast Next, I watered down my must with cold water, added my gypsum, whisked it to oxygenate, and distributed it to my fermenters. I chose Lalvin D47 for this batch (again a @MRB Josh R suggestion). Honey lacks the nutrients that yeast need to ferment, so you need to add something like Fermaid K, which I used here. I'm going to add 1/4 tsp/gallon every other day for the first 10 days, then again every time I rack to a secondary And here's what I came into this morning!