Honey mead wine - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Honey mead wine

400 calories 40.7 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: Dry Mead
Boil Time: 0 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.119 (recipe based estimate)
Post Boil Gravity: 1.119 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Summerpunk
Calories: 400 calories (Per 12oz)
Carbs: 40.7 g (Per 12oz)
Created: Friday July 15th 2022
1.119
1.030
11.7%
0.0
5.5
n/a
42.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Honey4 kg Honey $ 10.00 / kg
$ 40.00 		35 2 97.6%
100 g Raisins (dried)100 g Raisins (dried) 29.25 0 2.4%
4.10 kg / $ 40.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Bitter Orange Peel $ 1.00 / each
$ 1.00 		Flavor Secondary 0 min.
4 L water Water Agt Secondary 0 min.
1 each Cinnamon $ 1.00 / each
$ 1.00 		Water Agt Secondary 0 min.
$ 2.00
 
Yeast
White Labs - Sweet Mead/Wine Yeast WLP720
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.2 L Melt honey crystals with warm water Infusion 60 °C 50 °C 20 min
Quick Water Requirements
Water Liters
Boil water added to kettle 7.1
Volume increase from sugar/extract (early additions) 2.9
Pre boil volume 10
Boil off losses  
Post boil volume 10
Going into fermentor 10
Total: 7.1  
Equipment Profile Used: System Default
 
Notes

This is an experiment. Follow at your own risk.

Clean and sanitize equipment.

Use a sanitized jar with a lid to begin starter yeast

Measure out water into mash tun and heat until 60 degrees

Measure out honey into hot water. Mix out any honey crystals. Maintain at 50 degrees for 20 minutes to eliminate any wild yeast.

Pour into the fermenter and mix in cool water.

Place Ispindel in the fermenter and turn on the heating belt and switch.

When the temperature sits between 20-25 pitch the yeast.

Records:

Batch 001
Ferment start date: 23/07/22 5.55PM
Ferment end date:
Starting temp: 22.5C
Starting SG: 1.13
SG after additions: 1.119
Final SG: 1.02
ABV: 13.06%
Yeast strain: CY 17 mangrove jack premium dry wine


Experiment Notes and Questions-
Ispindel not getting a good signal in honey,
No activity at 72 hours.
Use two yeast packets
Calibrate thermometer prior to boil. The thermometer was inaccurate and the honey may have reached as high as 80 degrees.

Fermentation is very slow. At this rate, it would take 6 months to complete. on 28/08 I needed to open the fermenter and recharge the ispindal. I took the opportunity to add 5gs of wine yeast nutrient and I added 100gs of raisens to the fermenter, and degassed. The colour and smell are pleasant and mild.

29/08 - fermentation has sped up. dropped 1 SG overnight.


Flavors will be added at secondary.

Confirm:
ABV
Flavour
Colour

Ferment time

Ideal temp


Last Updated and Sharing
 
195
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-11-20 06:50 UTC