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Home » Recipes » 2003 September - 30th Anniversary Mead - Barbara's Mead
2003 September - 30th Anniversary Mead - Barbara's Mead
Style :    22.1 - Traditional Mead
Brewed by :    Bruce Brode, Gregg Van Citters, Kent Fletcher, Drew Beechum, Karen Butler, et. al
Batch Size :    25.0 Gallons
Actual OG    20.4B 1.082
Est. Color    Pale Yellow
Recipe Index | Promash File
Honey, Sugars, Fruits, Spices
Sugar Source Amount Percentage
White Sage Honey Miller's Honey 60.0 lbs.
Water LA Carbon 7.5 gallons
Water Von's Drinking 17.5 gallons
Yeast
Man. Code Name Type Amount
Red Star Cotes d' Blanc - 10 packages
Heating Schedule
Step Rest Temp Rest Time Heat Water
Pastuerization -- F 30 minutes Direct 7.5G (Boiling water)
Extras
4 Tbsp. Yeast Nutrient
Notes
This mead was named in honor of Barbara Antler, a longtime Falcon, who passed away unexpectedly. She never was much of a fan of beer, but she liked people's experiments with mead. So for here, Bruce took charge of the project and produced a large variety of from the one batch.

Bruce led the final brew on our day of double brewing. This is our base mead for the 30th Anniversary. Various bits will be sweetened and fruited and spiced and given a while slew of effects for a plethora of meads for our parties.

The brew itself was a piece of cake. We heated 7.5 gallons of water to boiling. Once boiling, we shut off the heat and mixed in a full bucket of White Sage Honey. Bruce added nutrient and we let it sit for a while.

The 5 carboys were filled with 2.5 gallons each of jug drinking water and the hot must was poured into each carboy. The must was allowed to cool over night and then pitched with the yeast

All fractions were fined with Bruce's traditional mead regimen: a 1/2 teaspoon of Bentonite and a teaspoon of Sparkolloid racked into each fraction.

Dry Traditional: No amendments. Final gravity of around 0.997.
Surprising hint of sweetness and fruitiness for its low gravity

Sweet Traditional: Resweetened to taste (rather sweet) with mesquite honey, about 1.5 pounds in 5 gallons, accompanied by a dose of potassium sorbate to inhibit refermentation at an approximate rate of 1/2 teaspoon per gallon.

Dry Raspberry Melomel: About 4 gallons of the dry traditional "base" mead was aged on 36 oz. (3 bags) of frozen/thawed raspberries for 4 days. No resweetening for the fraction served at the 30th Anniversary

Dry and Sweet Metheglin: One pint of base mead was infused with about 1/2 teaspoon of freshly-grated nutmeg, about 1 teaspoon of freshly ground allspice, and one large crumbled cinnamon stick in a large mesh tea-ball, and aged in the refrigerator for 4 days.
This infused fraction was then strained and reintroduced to about 4 gallons of base mead to flavor it.
The Sweet Metheglin portion was resweetened to taste (again, rather sweet) with mesquite honey and given a potassium sorbate dose.

Sparkling Traditional: 5 gallons of base mead will be bottled with an appropriate honey addition (yet to be calculated), a small dose of Bentonite, and a packet of rehydrated Saccharomyces bayanus yeast and then riddled for a few months before consideration is given to disgorging and resweetening.

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