Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
6 kg |
Honey6 kg Honey - (late boil kettle addition) |
|
42 |
2 |
100% |
|
6 kg / $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
60 g |
Filipendula ulmaria
|
|
Herb |
Primary |
20 min. |
|
3 g |
Gypsum
|
|
Water Agt |
Boil |
20 min. |
|
3 g |
Table Salt
|
|
Water Agt |
Boil |
20 min. |
|
35 g |
Isinglass
|
|
Fining |
Bottling |
0 min. |
|
1,500 g |
Apple Must
|
|
Flavor |
Primary |
0 min. |
|
2.90 g |
Wyeast - Beer Nutrient
|
|
Water Agt |
Boil |
15 min. |
|
5 g |
Pectinase
|
|
Fining |
Primary |
0 min. |
Target Water Profile
Light colored and malty
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
60 |
5 |
10 |
95 |
55 |
0 |
Notes
I`m primarily using Heather honey in my mead. At least 60/40 when I use a mix of Heather and Flower honey.
2 liter starter @1.04SG, 2 stage.
Filipendula ulmaria ( called Mead spice locally ) was traditionally used as "flavoring", and is this brews source of tannin. Caution; Filipendula ulmaria is a natural source of salicylic acid. Steep the Filipendula ulmaria in 1 liter of water so that it makes a strong, pungent tea. Add the tea to the fermentor the 3rd day.
Add commercially prepared Apple Must/ Apple Juice ( without preservatives like Potassium Sorbate, Ascorbic Acid is ok tho ) to the fermentor the 3rd day. The pectinase will help break down any pectin.
Leave to ferment for 30 days. Store for an additional year after botteling. Enjoy =)
End notes:
It was, to my best knowledge, uncommon to use hops in mead. Nor was it common to use any kind of malt. Hops, malt and Achillea millefolium ( a hops substitute, called Beer king locally ) was most commonly use for brewing beer ( beer was for every day use and mead for special occasions ).
You could add a small amount of clove, ginger and nutmeg to make the brew spiced as well ( I use these spices with restraint as I do not want my mead to taste like gingerbread ). Boil the spices for 15 minutes and let the Filipendula ulmaria flowers steep to make the tea.
Carbonation was also rare at best, and then only lightly ( due to lack of pressure proof containers ).
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-04-30 15:11 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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