| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 12 1/2 |
lb |
Light clover honey |
| 4 |
ts |
Acid blend |
| 5 |
ts |
Yeast nutrient |
|
|
Wine yeast |
INSTRUCTIONS
Add honey, acid blend, and yeast nutrient to 2 gallons of water and boil
for 1/2 hour. Add this to 1-1/2 gallons of cold water in the primary
fermenter. Pitch yeast when the temperature reaches 70-75 degrees. Use a
blow off tube if you use a carboy. Allow fermentation to proceed for 3
weeks or more (up to several months). When the mead becomes fairly
clear, rack to secondary. Attach air-lock. Leave the mead to sit at
least 3 weeks. When yeast settles to bottom and is clear, it is ready to
bottle. Adding 3/4 cup of corn sugar at bottling will produce a sparkl-
ing mead. Sparkling meads should not be made with an original gravity
higher than 1.090. Original Gravity: 1.100 Final Gravity: 1.000
Recipe By : Serving Size:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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