saramc
FeRmEnTaTiOn FaNaTiC
- Joined
- Dec 8, 2011
- Messages
- 1,149
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Just started a mead tonight, hoping to get the cinnamon kick of that famous jawbreaker the atomic fireball...which as a kid, age six, I called it the automatic fireball!!
One gallon recipe:
64 oz apple juice
64 oz water in which 10 Harney & Sons Cinnamon Spice teabags were steeped in
Honey to 1.090, but will add 0.020 additional when the OG drops to 1.060
Pectic enzyme
Yeast energizer
Yeast nutrient-1/2 at start, 1/2 at 1/3 sugar break
Yeast: 71b-1122
Later:
K-meta
Sorbate
10 atomic fireball jawbreakers
Assemble all minus the k-meta & yeast in primary (bucket style), allow to rest for 12 hrs then add k-meta, allow to rest for 12 hours then pitch yeast per pkg directions and keep lightly covered, no airlock, not airtight, just lightly covered. Ferment at temp range indicated for specific yeast. Stir 1-2 times a day, dose with remaining nutrient at 1/3 sugar break along with enough honey to raise the SG by another 0.020. Transfer to carboy/airlock when SG has dropped by another 0.030 or by Day 10 of ferment--whichever comes first.
Rest of plan: When mead has fermented as low as it will reach and it is clear, I will likely just drop in the candy, or heat a cup of mead and dissolve them. Will taste mead to decide if it can be stabilized at that point or allow to ferment again.
*if no dose listed, refer to your pkg directions since all products are not the same*
The combo of the spicy cinnamon tea plus the atomic fireballs should yield a sweet cinnamon beverage.
One gallon recipe:
64 oz apple juice
64 oz water in which 10 Harney & Sons Cinnamon Spice teabags were steeped in
Honey to 1.090, but will add 0.020 additional when the OG drops to 1.060
Pectic enzyme
Yeast energizer
Yeast nutrient-1/2 at start, 1/2 at 1/3 sugar break
Yeast: 71b-1122
Later:
K-meta
Sorbate
10 atomic fireball jawbreakers
Assemble all minus the k-meta & yeast in primary (bucket style), allow to rest for 12 hrs then add k-meta, allow to rest for 12 hours then pitch yeast per pkg directions and keep lightly covered, no airlock, not airtight, just lightly covered. Ferment at temp range indicated for specific yeast. Stir 1-2 times a day, dose with remaining nutrient at 1/3 sugar break along with enough honey to raise the SG by another 0.020. Transfer to carboy/airlock when SG has dropped by another 0.030 or by Day 10 of ferment--whichever comes first.
Rest of plan: When mead has fermented as low as it will reach and it is clear, I will likely just drop in the candy, or heat a cup of mead and dissolve them. Will taste mead to decide if it can be stabilized at that point or allow to ferment again.
*if no dose listed, refer to your pkg directions since all products are not the same*
The combo of the spicy cinnamon tea plus the atomic fireballs should yield a sweet cinnamon beverage.
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