Traditional Sweet Mead. You can add anything to spice it up. I recently brewed one with Ginger, and am aging it in a whiskey barrel.
Fermentables
100% - Honey - US
18
35
1
Late
Hops
No hops in this recipe
Yeast
Red Star Champagne Yeast
80%
Other Stuff
Medium Toast Oak Chips
4
oz
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
1.Boil your water, or use well water. Chill water down to 80 degrees
2.Add honey, and 2-3 packets of Champagne Yeast. (make a starter)
3.Aerate every day for 7 days. Transfer to secondary, add Oak
4.Open carboy and aerate as best you can each month for 1 year.
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
Does this get carbonated when its bottled?
3/20/2013 5:43:45 PM
You can carbonate it if you want. Champagne yeast will dry it out quite well, and it helps to use some yeast nutrient as well. If you want to carbonate, just add priming sugar and bottle like you would a beer. If you want it still, add some sulfites or potassium sorbate to kill the yeast.
3/23/2013 3:07:09 PM
Thanks for getting back. My brother has a few bee hives on his property and I was planning on making a mead with the honey later this year.
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Does this get carbonated when its bottled?
3/20/2013 5:43:45 PMYou can carbonate it if you want. Champagne yeast will dry it out quite well, and it helps to use some yeast nutrient as well. If you want to carbonate, just add priming sugar and bottle like you would a beer. If you want it still, add some sulfites or potassium sorbate to kill the yeast.
3/23/2013 3:07:09 PMThanks for getting back. My brother has a few bee hives on his property and I was planning on making a mead with the honey later this year.
3/25/2013 6:13:04 PM