Difference between revisions of "Mead Batch 2"
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IG: 1.180 @ 99F = 1.1867 @ 68F | IG: 1.180 @ 99F = 1.1867 @ 68F | ||
| − | Racked off the mint leaves a bit later than I meant to. Yay yeasty orangina smell. I wonder how much of the mint aroma/flavor will come through in the final product. It's still looking very thick. This is going to be a powerful batch when it's done. I'll probably dilute it a bit when I rack again and repitch | + | Racked off the mint leaves a bit later than I meant to. Yay yeasty orangina smell. I wonder how much of the mint aroma/flavor will come through in the final product. It's still looking very thick. This is going to be a powerful batch when it's done. I'll probably dilute it a bit when I rack again and repitch and also top off the fermenter. --[[User:Morrigu|Morrigu]] 16:54, 10 July 2011 (EST) |
Started with [[User:Loken|Loken]] and Katie | Started with [[User:Loken|Loken]] and Katie | ||
Revision as of 16:57, 10 July 2011
Mint Mead
- 6 lbs clover honey
- 6 lbs mesquite honey
- 3 oz fresh mint
- yeast nutrient
- yeast energizer
- Lalvin D 47 yeast
Dissolve the honey in ~2 gallons of hot water. Simmer for a bit. Turn off the heat and add the mint. Cool to ~100F add the nutrient and energizer and pitch yeast per directions on the packet. -23:06, 15 June 2011 (EST)
IG: 1.180 @ 99F = 1.1867 @ 68F
Racked off the mint leaves a bit later than I meant to. Yay yeasty orangina smell. I wonder how much of the mint aroma/flavor will come through in the final product. It's still looking very thick. This is going to be a powerful batch when it's done. I'll probably dilute it a bit when I rack again and repitch and also top off the fermenter. --Morrigu 16:54, 10 July 2011 (EST)
Started with Loken and Katie
