Humboldt homebrew store12/2/2023 ![]() of vitamin B1 (you can get Vitamin B1 tablets at homebrew shops). Once you hit the right temperature, rack to your fermenter.Īdd 8 grams of Diammonium Phosphate (“DAP”) yeast nutrient and 4 mg. Cool the must to fermentation temperature (70° to 72° F) as quickly as possible. Remove the kettle from the burner and replace the lid. The boil is finished after 15 minutes or when no more (over very little) foam appears, which ever comes first. You have also removed most of the colloidal material that creates haze. By now you have killed the wild yeast or microorganisms that might harm your final product. Continue skimming throughout the boil until the foam stops forming. This is protein and beeswax from the honey. Stir occasionally.Ī white foam will appear before boiling commences. Once all the honey is dissolved, put the kettle on high heat and cover. Make sure none of it sticks to the bottom or sides of the kettle where it might scald. Slowly stir the honey into the hot water. Bring to a boil, then shut off the heat and remove the kettle from the burner. Our Procedure:įor two gallons of mead, add 7 quarts of non-chlorinated water to a 3-gallon (minimum) kettle. Select unfiltered, unheated and unpasteurized honey, as these processes rob honey of essential yeast nutrients and other flavor components. To obtain honey, contact a local beekeeper, farmer’s market or organic food store. If the honey has a pleasant aroma and flavor it should work fine. ![]() The “floral source” of the honey is not critical for novices, though it should be noted for future reference. This recipe needs two quarts (4 pounds) of amber honey.Ĭhoosing Your Honey: Honey color is a reasonable indicator of nutrient content and flavor intensity too light and you may have fermentation problems, too dark and the mead’s flavor might be overpowering. A good beginner batch is two US gallons of traditional semi-sweet still mead with a target alcohol content of 16% by volume. Starting simple affords the greatest likelihood of a positive outcome and creates a baseline for experimentation with future batches. Making delicious mead at home is not difficult if you understand the fundamentals of homebrewing. Brewer: Gordon Hull is President and Meadmaker at Heidrun Meadery, Humboldt County, CA.
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