Mead 2014.04

For this session of beer church, we made mead. Instead of doing one large 5 gallon batch, which would have been really expensive (because honey ain't cheap, Honey!), we each made 1 gallon batches of mead. Each batch was flavored uniquely depending on who was making it.

Overview

• Style: Mead
• Codename: Myriad of Meads
• Brewmaster: Eric Stein
• Type: Honey Wine
• Brewed: 2014-11-16

Brew Participants

Those who stuck through thick and thin:

• Eric
• Donna
• Michael
• Justin
• Arturo
• Joseph
• Ryan

Brewing

Each participant had slightly different techniques for their brew. See below for individual recipes. These are listed roughly in the order that people actually made their mead.

Justin

Blueberry and Raspberry Mead.

• 48oz Sunny Hill Honey
• Enough tap water to bring it up to a gallon
• Heat mixture to 161°F while stirring to pasteurize
• Remove from Heat
• Add 1tbsp Blueberry Extract
• Add 2tbsp Raspberry Extract
• Cool mixture to 80°F
• Transfer to 1 gallon jug
• Add 1tsp Yeast Nutrient (Diammonium phosphate)
• Add 20mL Wyeast Sweet Mead Yeast (4184)

The plan is to let it ferment for 1 or 2 weeks (until it's done), then transfer it to another container and let it age for roughly 11 months.

• Initial Gravity: 1.114
• Racking Gravity: ???
• Final Gravity: ???

Fermenting

• Primary ferment: 1 gallon Carboy
• 1tsp Yeast Nutrient (Diammonium Phosphate)
• 20mL Wyeast Sweet Mead Yeast