SBS Black Currant Mead - Beer Recipe - Brewer's Friend

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SBS Black Currant Mead

318 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Other Fruit Melomel
Boil Time: 30 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Gina Fox
Calories: 318 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Tuesday January 5th 2021
1.098
1.005
12.2%
0.0
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Honey8 lb Honey 35 2 72.3%
48.99 oz Currant, black48.99 oz Currant, black 4.2 0 27.7%
11.06 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Fermaid K Water Agt Primary 0 min.
3 tsp Bitter Orange Peel Flavor Secondary 0 min.
1 oz Oak chips Flavor Secondary 0 min.
1 each Vanilla Bean Spice Secondary 0 min.
 
Yeast
Wyeast - Dry Mead 4632
Amount:
0.99 Each
Cost:
Attenuation (avg):
95%
Flocculation:
Low-Med
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.1 oz       Temp: 68 °F       CO2 Level: 1.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains    
Remaining sparge water volume 2.97 11.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.03 4.1  
Pre boil volume 3.75 15  
Boil off losses -0.75 -3  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 2.97 11.9
Equipment Profile Used: System Default
 
Notes


Add yeast nutrients at different steps. From Northern Brewer:

Anyone who has ever stirred a fermenting beverage knows the foaming, triggered by the release of CO2, can make one heck of a mess! To help minimize this, you should mix the nutrient blend into ½ cup of must and add it back to the fermenter. Then begin to slowly stir the must to release the main portion of the CO2 gas. After the foaming has subsided you can begin to stir more vigorously. Mix the must well enough to introduce plenty of oxygen into the fermenting must. Oxygen is needed by the yeast throughout the growth phase. Oxidation is not a huge concern until you get past 50 percent sugar depletion.
https://www.northernbrewer.com/blogs/wine-cider-and-mead-making/two-melomels-from-curt-stock

From Fifth Season Gardening: Fining with Gelatin: (per 5 gallons of beer)

Add ¼ to ½ cup of cold filtered water to a sanitized measuring cup
Add ½ teaspoon of gelatin on surface
Let sit for 10-15 minutes to partially dissolve
Heat water to 150-155 °F (I usually do small 5-10 bursts in the microwave. You may also heat the water by adding very small increments of boiled water) DO NOT BOIL THE WATER, you will make Jell-O instead.
Stir and test temp with sanitized thermometer
Pour into fermenter or keg. Use care in avoiding unnecessary cold side oxidation.
Allow 24-48 hours to work its magic prior to packaging or serving.
https://fifthseasongardening.com/fining-your-beer-with-gelatin

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  • Last Updated: 2022-10-15 02:04 UTC