Mead 2012.01

Overview

• Style: Dry Mead with Raspbeery and Hops
• Codename: I didn't mead it that way
• Brewmaster: Eric Stein
• Type: Boiled honey, with light hopping
• Initial Gravity: 1.050
• Initial pH: 4.3
• Racked Gravity: 1.???
• Final Gravity: 1.???
• ABV: ?% - projected 5.8% if 5gal, but yield was 4.6gal
• Brewed:
• Racked:
• Kegged:
• First served:
• Last served:
• How much the brewmaster made this recipe up the night before the brew: 100%

Recipe

Based on a recipe from Jason Betts. Heavily modified.

• boil 4.5 gal water with 6 oz of raspberries in a cheesecloth bag.
• 6.5 lbs of honey (TBD type). This assumes 1.36 grav honey.
• Boiled crushed raspberries for 13 minutes.
• Add honey and hops. Boil another 7 minutes.
• Chill with wort chiller to 70F.

Top up to 5gal with distilled water.

Pitch with Montrechet yeast. It should be able to go fully dry. We should clarify with sparkeloid in the carboy when we rack, leave it in only a little while, then keg it.

Expected starting gravity: 1.043 Expected final ABV: 5.8%

Fermenting

• Primary ferment: Plastic tub

Racking

Add potassium sorbate at the racking to stop fermentation. We are racking to get rid of hop and fruit residue and to give the yeast time to settle out of the mead.

Kegging

We do not want to prime a mead, so we will carb the mead with backpressure of CO2.