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Wow, a blast from the past.
The mead was really quite good. It picked up a silver medal at the NHC that year.
It's a bit lost on this thread so here's the recipe again:
Batch size 11.5L
5kg clover honey
0.75 tsp tannin powder
3.0 tsp yeast nutrient1.5 tsp Cinnamon
1.0 tsp Cloves
Gervin Wine Yeast GV4(26)
(You definitely need the tannin and acid blend because the honey alone doesn't have enough of those for a good fermentation)
Here are my notes around the procedure:
Brought water to boil.
Flame off.
Add honey & stir 'till dissolved.
Bring back to boil scraping off any white scum (not much in this case).
Added all other ingredients & stirred them in.
Cooled in bath to 25C.
Added to fermenter & topped up to 12L (only needed .75L),
Cooled to 20c & pitched the hydrated & proofed yeast (proofed with table sugar).
If I was to brew it again I would change the following:
- Reduce the amount of honey down to 4.0 or 4.5kg honey. 15.4% ABV was a bit on the high side.
- Increase the spicing (double?) as they were not really noticable. Personal preference though I guess.
- Pitch two packs of yeast rather than one and ferment below 20C. The mead was a tiny bit solventy in a kerosene kind of way.
Hope that helps.
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