Makes: 1 Gallon
3 quarts water from our 600 foot deep well
3.5 cups Unity Farm Orchard Honey (wildflowers and clover)
1 teaspoon acid blend (citric/malic/tartaric acids)
5 grams Redstar Pasteur Champagne yeast
6.25 grams Go-Ferm yeast nutrient in 125cc’s of 110F water
10 grams of Fermaid-K
Heat the water to 160F, add the honey and acid blend. Simmer for 10 minutes and do not boil. Skim any foam from the top. Pour into a 2 gallon sterilized fermenter (we use food grade buckets with a drilled lid and airlock, pictured above). Take a ph or specific gravity measure if you wish. Our 12/29/13 batch had a specific gravity of 1.090 and a ph of 3.43, giving us a potential alcohol level of 12%
Add 6.25 grams of yeast nutrient to 125cc’s of 110F water. At 104F add the yeast and wait 15 minutes. Cool 100cc’s of the honey/water solution to 104F and add it to the yeast solution. Wait 15 minutes. The resulting yeast solution will be frothy with new yeast growth.
When the honey/water solution in the fermenter is 104F add the yeast solution. Place in a room with a constant temperature in the low 60’s for slower, more flavorful fermentation.
After 1 day, add 5 grams of Fermaid-K
After 1 week, add 5 grams of Fermaid-K
After 2 weeks, rack the solution with a racking cane into a sterilized gallon jug and seal it with an airlock. Leave very little air space in the jug (1/4″). Top up with water if necessary. After 2 months, sterilize the mead with 50 parts per million of potassium metabisulfite, then bottle and age for 6 months before drinking.