Remove 1/2 cup water to compensate for smack pack volume
Draw line on jugs at this water level
Remove an additional 6.4 cups of water from jug (1514 ml)
Add honey to primary
Add 1/2 tsp K2CO3
7.Add 1/2 tsp DAP and 1 tsp of Fermaid K
Shake with the top on until honey is fully dissolved (use a drill attached degasser if needed)
Add yeast at fermentation temp (66-72 F)
Add 1/2 tsp DAP and 1 tsp of Fermaid K at 2/3 (1.072) and 1/3 (1.036) sugar breaks
7 days no liquid in airlock
7-21 days liquid in airlock
Secondary:
2 vanilla beans
1 cinnamon stick
6 american oak medium toast cubes
4 french oak medium toast cubes
2-4 weeks or to taste
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Last Updated: 2016-07-30 05:35 UTC
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NEW Water Requirements:
Summer Spiced Mead
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Water Requirements:
Summer Spiced Mead
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MontiChristo • 07/30/2016 at 05:35am Vanilla aroma with a cinnamon after taste, slightly dry not not overly dry. Room Temp: Good Heated (91 F): Better Chilled: will have to see in tomorrow FG was 1.001 and ABV at 13.26% but couldn't taste the alcohol Would like a bit of an oak flavor so next time I will reduce 1 vanilla bean and add double the oak cubed and maybe age longed. All in all, pretty good mead!!!
MontiChristo • 07/30/2016 at 05:35am
4 of 5
Vanilla aroma with a cinnamon after taste, slightly dry not not overly dry. Room Temp: Good Heated (91 F): Better Chilled: will have to see in tomorrow FG was 1.001 and ABV at 13.26% but couldn't taste the alcohol Would like a bit of an oak flavor so next time I will reduce 1 vanilla bean and add double the oak cubed and maybe age longed. All in all, pretty good mead!!!
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