Monday, November 09, 2015

Steps for Making Mead



WHO wants to learn to make MEAD?
Original Posted Date: : May 10, 2006 1:05 AM
I've finally ran out of things to write...well, that and I'm getting lazy and so, I've decided to put on our Mead Recipe that we used for our Beekeeping Class. (I think the best part was sampling the different types of Mead)



Ingredients:

12# (1 gallon) Panaewa farm fresh honey [light] - and might I add, the honey that WE collected (30 frames of honey to be exact :P)

1 Gourmet Hilo Vanilla bean innards (optional: can add more later during the fermentation process)

5 grams of Fermaid K g/gal

4 gallons Panaewa farm well water

W yeast 3184 Sweet mead yeast starter - done beforehand
(2/25 pop;
2/26 starter w/ 1 T DME,
1/4t yeast nutrient,
1/2 cup Honey,
6 cups Water)



Procedures:

In a sanitized, open fermenter, put 2 gallons water and add fermaid K and stir with sanitized spoon. Into sanitized glass 6.5G carboy, put balance (1 Step [sanitizer]) tin foil.

Add honey to open fermenter. Do NOT Stir. with sanitized scoop, dip into water and put into honey jar. Cover. Shake to dissolve honey. Add to open fermenter and repeat as necessary.

Once jar is clean, stir honey/water solution until all honey is dissolved and then some more. Take gravity with refractometer, convert to SG (get conversion on Internet) and record as OG (original Gravity).

Slice vanilla bean lengthwise and scrape out inards and add to open fermenter. Stir.

*****Place husks into sugar. Through a sanitized funnel, pour 3 to 4" of must into primary carboy. Carefully, pour starter directly into carboy without touching bottles, saving a small amount for extra fermenter in case we have extra must.

Swirl before and during pouring process.

Through a sanitized funnel, pour up to 5.25 G of must into Carboy and, if extra, put into small fermenter and add saved yeast.

Cover with a double layer of sanitized tin foil and form real tight.

Aerate both on rubber mat for 1 minute.

Add sanitized airlock(s) and cover with towel to exclude light. Ferment at 70F (21C), rack as needed and add more vanilla seeds as needed.

OG: 1.092-1.096
FG: 1.000
ABV: 12-12.5_P>



Okay, maybe that wasn't the clearest of instructions but that was what we were given as instructions when we went to class. Luckily, I was the notetaker for the whole process so I put it in my terms...A.K.A. Lameman's terms and as simple as you can get. Only problem was, I didn't get all the steps because I had to help cu the vanilla and missed some so at the top where the Asterics are, that's where you would have to pick up and where I last left off since I missed a chunk of steps but I tell ya, it's not as hard as it looks.

When heating yeast 38C is good. (100.4 F)

1. Wash out bleach from open plastic fermentor and tube (make sure to put that the spigot is pointing up)
a. add 1 step and swish it around making sure it touches all the surfaces.
b. flush 1 step though the tube to sanitize

2. Wash Funnel and Carboy (Glass container) and wash all surfaces with 1 Step.

3. tear wax paper for Fermaid
a. measure and add measurement to 5g of fermaid

4. Add 2 gals of H20 to fermentor and add fermaid.
a. stir with sanitized spoon (1 step..again)

5. Add honey but don't stir yet
a. sanitize scoop and scoop H20 from fermentor and mix with honey jar.
b. shake and repeat process and when the jar is clean add the rest to the
fermentor

6. Slice Vanilla and scrape the seeds.
a. Add seeds into the fermentor

7. Add activated yeast in Carboy
a. add 2 gal of water
i. When adding the yeast, make sure that you let it settle
ii. when pouring, only clear portion is added to Carboy (CB) & H20.
iii. Make sure to leave all the settled sediments behind and out of CB.

8. Cover CB with towel and add 1 stepped foil to the opening.

9. Add tube connected from the fermentor and make sure it is sealed.
a. make sure that the opening is completely or practically sealed w/tube.
b. double check that the tube is submerged under the liquid in CB so that
it is almost air tight (air is your ENEMY)
c. open the spigot to transfer the liquid from the fermentor to that of CB.

10. Cover the CB with to keep light out from mead mixture.

11. Add another 1 stepped foil to cover the top of CB completely and shake it for a minute (consecutively) on rubber or soft surface.

12. Take a sample (not to DRINK...it won't be ready for a year :P) and measure the gravity.
a. pour liquid into 1 stepped cup (1/2)
b. should be 95 mL
c. drop in the hydrometer = 1.080 (10.80 G)

13. Now, you can officially cover the mixture and forget about it in a year
a. add the stopper and fill the top with liquid to keep the air out.

VoiLA! That was how we made Mead in Class for Ento 262!