Apple mead recipe
An apple mead recipe inspired by Man Made Mead
Required equipment:
- 4.5-5 l Demijohn x 2
- 4.5-5 l stockpot
- Hydrometer
- Thermometer
- Bung
- Airlock
Good to have equipment:
- Funnel
- Spoons
- Siphon
I used yeast Lalvin K1-V1116 from Lallemand and vwp sterilizer.
https://shop.humle.se/jast/vinjast/torr/icv-k1-1116-vinjast-5-g
Ingredients:
- 3,5 l Water
- 1,2 kg Honey
- 5 g Yeast
- 2 Apples
Instructions:
-
Wash
Wash the demijohn.
-
Sterilize demijohn
Fill the demijohn with water and sterilizer.
-
Wait
Wait 30 minutes.
-
Wash stockpot
Wash the stockpot.
-
Sterilize stockpot
Pour the sterilized water from the demijohn in the stockpot.
-
Wash extra equipment.
Wash a spoon, a funnel, a thermometer, a bung and an airlock.
-
Sterilise equipment
Put the equipment in the stockpot with the sterilized water.
-
Wait
Wait 10 minutes and rinse the equipment thoroughly and put them in a dish rack.
-
Dissolve honey
Dissolve the honey with 3,5 l new fresh spring water in the stockpot. If nessesary heat the water to a max ~32°C to dissolve the honey completely.
-
Measure the gravity.
Measure the gravity whit a hydrometer.
-
Fill the demijohn
Pour the honey water mix in to the demijohn.
-
Add the yeast
Pour the yeast in the demijohn and put on the bung with airlock.
-
Slice the apples.
Slice the apples in slices and put them in the freezer.
-
Fermentation
Let it ferment for at least 2 weeks.
-
Measure the gravity.
Measure the gravity whit a hydrometer.
-
Secondary demijohn
Rack to second demijohn
-
"https://www.youtube.com/watch?v=4y0QuloTT3c"
Pasteurization
Heat the mead to 50°C, https://www.youtube.com/watch?v=4y0QuloTT3c
-
Wait
Wait for the mead to cool down to room temperature.
-
Add the apple pieces to the demijohn.
Add the apple pieces to the demijohn.
-
Rest
Let it rest for 2 weeks.
-
Measure the gravity.
Measure the gravity whit a hydrometer.
-
Secondary demijohn
Rack to first demijohn
-
Rest
Let it rest for at least 2 weeks.
-
Enjoy.
Transfer into bottles. Drink, enjoy and scold in the company of good friends!
To calculate the ABV you can use the formula:
(OG - FG) / 7.5 = ABV
OG : Original °Öchsle
FG : Final °Öchsle
After 3 weeks of fermentation my result: (97 - 10) / 7.5 = 11,6 ABV
2 weeks after pasteurization my result: (97 - 8) / 7.5 = 11,86667≃ 11,9 ABV
Or this formula:
(OG - FG) x 131 = ABV
OG : Original Gravity
FG : Final Gravity
After 3 weeks of fermentation my result: (1.097 - 1.010) x 131 = 11,397 ≃ 11,4 ABV
2 weeks after pasteurization my result: (1.097 - 1.008) x 131 = 11,659 ≃ 11,6 ABV
05-11-23 Prime fermentation
26-11-23 Second demijohn
10-12-23 Added the apple bites
29-12-23 Racked to first demijohn
20-01-24 Bottled
