Mead 2016.01

Much like the mead session from Mead 2014.04, we had a bunch of people who made their own 1 gallon batches. I didn't actually record anything during the event, so now I'm going to try and get it all in from memory (yeah right).

Overview

• Style: Mead
• Codename: Myriad of Meads, part deux
• Brewmaster: Justin Conroy
• Type: Honey Wine
• Brewed: 2016-01-10

Brew Participants

Those who stuck through thick and thin:

• Justin
• Skittles
• Ron
• Eric/Donna
• Kevin
• Nick
• Sheila/Carl
• Corrina
• Joseph
• (I think there was at least one more that I'm missing. I'll try to remember later)

Other people who hung around to watch but decided to make their mead later:

• Erik
• Dan

Brewing

Each participant had slightly different techniques for their brew. I didn't actually keep track of what everyone was doing for their recipes, so I'm just going to record my own. Other people can add to this if they want to.

Justin

Type: Pure Mead. No added flavors.

Ingredients:

• 3 lbs (48oz) Sunny Hill Clover Honey
• Distilled Water
• 1 Tsp Yeast Nutrient (Urea and Diammonium Phosphate)
• 25 mL Wyeast Dry Mead Yeast

Recipe:

• Place the honey while still sealed in the bottle in warm water to loosen up the honey.
• Add about 1/2 gallon of room temperature distilled water to the glass carboy that will be used for fermenting.
• Mix all of the honey in. Shaking was required to get all of the honey to dissolve in the water.
• Add distilled water to get mixture up to about 1 gallon.
• Add yeast.
• Stopper up with an airlock and let sit for 2-3 weeks to ferment.

Fermenting notes:

• Initial Gravity: 1.090 (that might be a little off. I wrote it on the carboy, but didn't bring the number home with me :-P)
• Racking Gravity: ???
• Final Gravity: ???

Fermenting

• Primary ferment: 1 gallon Carboy
• 1tsp Yeast Nutrient (Diammonium Phosphate)
• 25mL Wyeast Dry Mead Yeast