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Sparkling Butterscotch Mead

205 calories 11.2 g 12 oz
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Beer Stats
Method: Extract
Style: Bouchet
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 1.75 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: FBomb Brewing
Calories: 205 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Saturday December 27th 2025
1.064
1.002
8.0%
0.0
30.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Raw Honey3 lb Raw Honey 38 20 61.3%
0.60 lb Cane Sugar0.6 lb Cane Sugar 46 0 12.3%
0.60 lb Belgian Candi Sugar - Dark (275L)0.6 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 12.3%
0.69 lb Raw Honey0.69 lb Raw Honey - (late fermenter addition) 38 20 14.1%
4.89 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.40 oz Lactose Water Agt Boil 0 min.
1.80 g Wine Tannin Water Agt Primary 0 min.
5 each Vanilla Bean Spice Secondary 0 min.
4.80 oz Lactose Water Agt Secondary 0 min.
4.80 oz Maltodextrine Water Agt Secondary 0 min.
3 g Lactic acid Water Agt Kegging 0 min.
0.60 g Citric acid Water Agt Kegging 0 min.
0.75 tsp Potassium Metabisulfite Water Agt Kegging 0 min.
5 g Potassium Sorbate Water Agt Kegging 0 min.
 
Yeast
Lallemand - Lalvin ICV D-47
Amount:
1 Each
Cost:
Attenuation (avg):
95%
Flocculation:
Medium
Optimum Temp:
59 - 86 °F
Starter:
No
Fermentation Temp:
71 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 25.29 psi       Temp: 36 °F       CO2 Level: 4 Volumes
 
Target Water Profile
Home well water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 2.66 g | 10.6 qt) 1.46 5.8  
Volume increase from sugar/extract (early additions) 0.29 1.2  
Pre boil volume (equipment estimates 2.95 g | 11.8 qt) 1.75 7  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -1.5 -6  
Post boil volume 1.5 6  
Top off amount 1.5 6  
Going into fermentor 3 12  
Total: 2.96 11.8
Equipment Profile Used: System Default
 
Notes

Boil:

  • Boil honey, cane sugar, & lactose in 1 to 1.25 gallons for 45 minutes
  • After boiling 45 hour add Candi sugar and 1 cup hot water, let dissolve
  • keep adding cups of water until Candi sugar fully dissolved (approx. 15 minutes)
  • make yeast starter with Go-Ferm

    Primary:
  • at 98 deg. F, pour into fermenter, add wine tannin, top with water to 3 gallons and add honey to reach target OG (1.064)
  • Add yeast starter
  • Fermaid-O TOSNA

    Secondary:
  • Once fermentation ends, transfer to secondary
  • Add vanilla beans in steeping bag
  • Add second dose of lactose
  • Add maltodextrin
  • Add lactic and citric acids
  • Add potassium sorbate and metabisulfite to stabilize
  • Let sit 1 week

    Kegging:
  • Backsweeten to 1.032
  • Transfer to keg, cold crash, carbonate to 4 volumes

    Notes:
    Takes a while to condition in the keg, When young, has a slightly chemical flavor, likely from the lactose or maltodextrin. After 1 month, taste balances well, tastes more like butterscotch. would likely modify the recipe if done gain: reduce the initial boil time to 30 minutes while pushing lactose till later, use half the lactose and no maltodextrin.
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  • Last Updated: 2025-12-27 22:58 UTC