KYA Mead (Still Traditional Mead) 5

KYA Mead
(Still Traditional Mead) 5

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This Mead Recipe was added by BrewerTEX on January 07, 1999 at 09:06:03:
Brewing Method: Still Traditional Mead
Yeast: sherry yeast
Yeast Starter:
Batch Size: 5
Original Gravity: ?
Final Gravity: ?
Alcohol Content: 10-13% %
Pasteurization Time: boil for 15 mins
Pasteurization Temp: 212F
Total Amount of Honey: 13 pounds US
Color: ?
Yeast Nutrient-Amount: 2 tsp Fermax
Yeast Energizer-Amount:
Primary Fermentation: 2 weeks at 65F
Secondary Fermentation: 1 week 65F
Additional Fermentation:
Honey Bill:
13 pounds Clover Honey
Other Flavorings or Fermentables:
1.5 tsp gypsum
.25 Irish Moss (if desired)
Brewers Notes:
Combine honey, gypsum, fermax and Irish moss with 5 gallons of water. Bring to a boil. Skim off albumin while boiling for 15 mins. Cool to pitching temp, rehydrate yeast and pitch. Top off to five gallons with cooled boiled water.
Ferment for time specified or till fermentation slows or stops. For more body in the mead, primary for three weeks and filter through a one micron filter and bottle. This will remove the residual yeast and stop all fermentation. It's real tasty stuff!
Enjoy.

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