Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
1 lb |
Honey1 lb Honey |
|
42 |
2 |
35.1% |
|
1 lb |
Cherry, Montmorency1 lb Cherry, Montmorency - (late boil kettle addition) |
|
3.55 |
0 |
35.1% |
|
0.85 lb |
Apple Juice0.85 lb Apple Juice |
|
46 |
8 |
29.8% |
|
2.85 lbs / $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Green Apple (chopped)
|
|
Other |
Secondary |
-- |
|
1 each |
Red Apple (chopped)
|
|
Other |
Secondary |
-- |
Notes
Lalvin EC-1118 Champagne Yeast
1 Gallon Apple Cider - 16 (24g Sugar each) Servings
1 campden tablet
1/2 tsp yeast nutrient
1/4 tsp acid blend
1/4 tsp pectic enzyme
If fermentation begins to smell "sulfur-ish" add extra yeast nutrient to carboy.
After 3 weeks in primary activity can still be seen upon close inspection, but it has slowed considerable. Mead is noticeably clearing. Racked to secondary, added 4+ ounces of tart WI cherry juice, 1 chopped green apple, 1 chopped red apple, and 1/2 ounce whiskey. (also added 1/2 tsp yeast nutrient) Secondary for 1-2 months (when mead has cleared it's good for bottling). Bottle conditioned 3.5 volumes
Exp. 2
Used frozen door county apple juice and Orange Blossom Honey. Will be adding 1 lb of frozen tart cherries to secondary in addition to apples. Different yeast used this time; red star "pasteur blanc".
Last Updated and Sharing
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- Last Updated: 2017-05-25 18:19 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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