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Home » Recipes » 2001 Mead Tasting - Bruce's Tradtional Mead
2001 Mead Tasting - Bruce's Tradtional Mead
Style:    Traditional Sweet Mead
Brewed by:    Bruce Brode
Batch Size:    5.0 Gallons (US)
Est. OG:    1.151
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Honey Various 18.0 lbs 100.0%
Man. Code Name Type
Red Star Cotes De Blanc Dry Wine Yeast
1 TablespoonsYeast Nutrient
2 TeaspoonsAcid Blend
1/8 TeaspoonPotassium Metabisulfite
Bring 1.5 gallons of the water to a boil and shut off the heat. Stir in the yeast nutrient and the honey, stirring well to dissolve (this will take a few minutes). Dilute this concentrated must with the remainder of the water into your fermenter to yield slightly more than 5 gallons total. Allow the diluted must to cool until it is below 85 degrees F. Rehydrate the yeast in cup warm (95 degrees F.) water for 15 minutes, then rouse the yeast/water combination and add it to the fermenter. Rouse the must in the fermenter to distribute the yeast and oxygenate the must. Allow to ferment in primary for up to two weeks, then rack to secondary and keep topped up to minimize air space above the wine. The fermentation should finish within 3 or 4 months but the wine will likely be hazy. Clarify by fining with bentonite (use slightly less than the package directions call for) followed immediately by Sparkolloid, according to package directions. The mead should then clarify within a few days. Rack it carefully off the fining sediment. Taste it at this point to determine acidity needs, and add acid TO TASTE ONLY at the rate of a half teaspoon at a time until balance is reached*usually no more than two teaspoons total is needed. Add potassium metabisulfite and Sorbistat if desired and bottle.

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