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OfflineLBM
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Registered: 04/30/13
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Mead
    #18285296 - 05/18/13 08:10 PM (10 years, 8 months ago)

Mead is a fermentation of water and honey.
I wanted to start a informative thread for reference.
Basic mead sweet!
A fermentation vestal of any size from one gallon up two containers required.
A air lock of any type.
One pound of honey per gallon of water
Montrachet yeast
**Lager yeast
*Hops optional and your choice.
Options
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Mix in a big pot your water and honey plus hops if desired.
Bring it to a low boil for 10 minutes.
Add the hot mixture to a fermentation vestal and let cool to under 90*F
Add Montrachet ,Flor Sherry or Pasteur Red yeast.
After the yeast is added shake the container often till fermentation starts.
After the beginning of fermentation I use a large blow off tube so hop leaf will not plug up the tube.
Switch to a normal lock when it slows down.
Ferment until the yeast starts to pancake.
Rack to a clean vestal while adding lager beer yeast.This is stored in a refrigerator for a minimum of one year under a glycerin filled lock.Then bottled and stored for another year before you serve it.
This is great still or carbonated.I had a batch sit for eight years in secondary fermentation and it was ambrosia when served.
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Options:
The hops add stability to the brew and a little bite to offset the sweet.
You may clear the wine with Isinglass finings or gelatine before you rack.
A yeast starter is always a good idea.
You may rack the brew again if yeast builds up during secondary storage.
Shaking the container will encourage the rapid growth of yeast.I have had fermentation start in a few hours using a dry packet of yeast.
Cheap dark honey works well even welfare USDA reject honey.
Enjoy


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