Mead 2014.04
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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.
Eric & Donna
Michael
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: ???
Arturo
Joseph
Ryan
Fermenting
- Primary ferment: 1 gallon Carboy
- 1tsp Yeast Nutrient (Diammonium Phosphate)
- 20mL Wyeast Sweet Mead Yeast