Oskaarz Basic Traditional Sweet Mead
Posted: Mon Oct 30, 2006 2:54 am
Oskaarz Basic Sweet Traditional Mead
6 Gallon Yield
18-20 lbs Mesquite, Sage or Orange Blossom Honey
H20 to 6 Gallons
10 g Lallemand ICV-D47 yeast (Cotes du Rhone) or Lallemand 71B-1122 (Narbonne) into must as per yeast preparation instructions below.
Balance brix to 30 degrees (or 1.130 SG if you're not familiar with brix)
Process:
1. Yeast Preparation:
a. Prepare a solution of 102 ml H2O @110 F + 12.5 g Go-Ferm
b. Add 10 g of D47 (or 71B) when temperature drops to 104 F . Stir in slowly so as not to allow clumps to form. Let stand 15 - 20 minutes stir again and pitch.
2. Aerate/Oxygenate the must and cover with sanitized cloth and secure in place with a rubber band, cover the vessel with a towel or sheet to keep the light off of it.
3. Check must every couple of hours and watch for foaming which indicates the end of the lag phase.
4. At end of lag phase aerate/oxygenate well and add mixture of 3 grams DAP and 7 grams FermaidK rehydrated in 50 ml H2O.
5. Aerate daily until 33% (one third) sugar break (20 degrees brix or 1.083 SG).
6. At 33% sugar break add 10 grams FermaidK rehydrated in 50 ml H2O and aerate well.
7. Airlock it.
8. Rack when airlock activity slows to 2-4 beats per minute or gravity is at 1.03X - 1.025.
9. Taste about bi-monthly after final racking, let clear, rack again when totally clear.
10. Age for about a year, and bottle or keg to your preference.
Enjoy,
Oskaar
6 Gallon Yield
18-20 lbs Mesquite, Sage or Orange Blossom Honey
H20 to 6 Gallons
10 g Lallemand ICV-D47 yeast (Cotes du Rhone) or Lallemand 71B-1122 (Narbonne) into must as per yeast preparation instructions below.
Balance brix to 30 degrees (or 1.130 SG if you're not familiar with brix)
Process:
1. Yeast Preparation:
a. Prepare a solution of 102 ml H2O @110 F + 12.5 g Go-Ferm
b. Add 10 g of D47 (or 71B) when temperature drops to 104 F . Stir in slowly so as not to allow clumps to form. Let stand 15 - 20 minutes stir again and pitch.
2. Aerate/Oxygenate the must and cover with sanitized cloth and secure in place with a rubber band, cover the vessel with a towel or sheet to keep the light off of it.
3. Check must every couple of hours and watch for foaming which indicates the end of the lag phase.
4. At end of lag phase aerate/oxygenate well and add mixture of 3 grams DAP and 7 grams FermaidK rehydrated in 50 ml H2O.
5. Aerate daily until 33% (one third) sugar break (20 degrees brix or 1.083 SG).
6. At 33% sugar break add 10 grams FermaidK rehydrated in 50 ml H2O and aerate well.
7. Airlock it.
8. Rack when airlock activity slows to 2-4 beats per minute or gravity is at 1.03X - 1.025.
9. Taste about bi-monthly after final racking, let clear, rack again when totally clear.
10. Age for about a year, and bottle or keg to your preference.
Enjoy,
Oskaar
