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Maple
Mead
Batch37
Date: 21Jan06
12# MN Clove Honey
1.5qts
Maple Syrup (plus and addition1.5qts)
DAP Fermaid-K Go-Ferm
Uvaferm 43 Dried Yeast
OG = 1.106 (before additional maple syrup)
FG = 1.011
14%abv
5gallon batch
Brewing Notes:
9:00pm
- Boil 16oz H2O and set honey in hot water bath.
9:10
- Rehydrate yeast (16g yeast, 20g Go-Ferm, 9oz H2O). 9:15
- Heated 2gal to 115dF. Added honey and maple syrup. Add
2gal 40dF water. Racked to fermentor. 9:45
- Add NAS1
(5g Fermaid K, 1-1/3tsp DAP). 9:50
- 30sec pure O2. 9:55
- Pitch yeast. 10:00
- stirred well. 11:45
- good fermentation activity. 12
hours after pitching - NAS2
(3g Fermaid K, 1tsp DAP), Must Temp=70dF, Ambient Temp=70dF, SG=1.098 48
hours after pitching - NAS3
(2g Fermaid K, 1tsp DAP), Must Temp=72dF, Ambient Temp=70dF, SG=1.067 29Jan
(8days) - New 5gal StarSan Sanitizer. Must Temp=68dF, SG=0.993.
Racked into bottling bucket, added 16oz maple syrup, racked into
carboy. New SG=1.001. Saved extra 1.25qt must in mason
jars. 25Mar
(9weeks) - Must Temp=68dF, SG=0.991. Racked into bottling
bucket, added 32oz maple syrup, racked into carboy. New SG=1.011.
Combined all extra must (1/2gal total) into 1gal carboy. Mixed
bourbon and water with extra mead to fill 1gal carboy.
Mead/bourbon blend at approximately 20%abv. 5May
- Boiled 1tbl sparkolloid in 8oz H2O. Added to carboy.
Temp=70dF SG=1.010 13May
- Racked into clean carboy.
Bottling/Kegging
Notes:
20Dec
- Bottled 13x1L bottles and 8x12oz bottles of Maple Mead.
Bottled 6x12oz bottles and 1qrt jar of Bourbon Maple Mead.
Tasting
Notes:
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This
is my second mead. I'm participating in the BrewBoard's
Maple
Mead Group Brew. A group brew is where everybody brews the
same thing, with the same ingredients, on the same day. I
bought my ingredients from Midwest
and B3. I
bought my water from Rainbow Foods.
$35 - Honey
$40
- Maple syrup
$15
- Additives and yeast
$3
- Water
$93
- Total cost
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