gaudet
Senior Member
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- Jun 21, 2008
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So today I had a good friend come visit. My buddy Thom whom I have known for at close to 20 years now. I introduced him to my hobby earlier this year at Mardi Gras. We shared a bottle of Joe's ancient orange I had made last November. He wanted to see how to make a mead, so off to the market we went. I bought 6 3# jugs of clover honey to prep a 6 gallon batch. He bought 5 jugs to bring home with him to try his first batch when he leaves to go back to Nashville. Anyways, recipe as follows......
2.25 gallons of Honey or 18#s
4.00 gallons of water (to make just over 6 gallons)
Yeast Nutrient 2 TBS
Yeast Energizer 1 TBS
2 pkg cotes de blanc yeast
Original gravity came out to 1.12 at 98 degrees
I heated some water to loosen up the honey to make it easier to pour out into the fermenter. When all was said and done we had close to three gallons of must in the stockpot on the stove. I slowly heated it up (not boil) to help bring some of the scum to the top. We skimmed the scum and then put it all into the wine fermenting bucket. Topped it up to the 6 gallon level with bottled spring water. Added the nutrient and energizer. Stirred well.
For all intents and purposes I am going to make this into two separate batches. I might actually have enough to make 3 three gallon batches. It depends on how much fruit juice I use when I dilute it for stage two.
I won't figure it out tonight, but I have strawberry, blackberry, and blueberry juice to add to the party at a later time. Or if I figure to have enough I might make all three meads since I should have 3 three gallon carboys in the near future.....
2.25 gallons of Honey or 18#s
4.00 gallons of water (to make just over 6 gallons)
Yeast Nutrient 2 TBS
Yeast Energizer 1 TBS
2 pkg cotes de blanc yeast
Original gravity came out to 1.12 at 98 degrees
I heated some water to loosen up the honey to make it easier to pour out into the fermenter. When all was said and done we had close to three gallons of must in the stockpot on the stove. I slowly heated it up (not boil) to help bring some of the scum to the top. We skimmed the scum and then put it all into the wine fermenting bucket. Topped it up to the 6 gallon level with bottled spring water. Added the nutrient and energizer. Stirred well.
For all intents and purposes I am going to make this into two separate batches. I might actually have enough to make 3 three gallon batches. It depends on how much fruit juice I use when I dilute it for stage two.
I won't figure it out tonight, but I have strawberry, blackberry, and blueberry juice to add to the party at a later time. Or if I figure to have enough I might make all three meads since I should have 3 three gallon carboys in the near future.....