Belgian Abbey mead recipe
Required equipment:
- 4.5-5 l Demijohn
- 4.5-5 l stockpot
- Hydrometer
- Thermometer
- Bung
- Airlock
Good to have equipment:
- Siphon
- Funnel
- Spoons
I used yeast Belgian Abbey M47 from mangrovejacks.com and vwp sterilizer.
To calculate the ABV you can use the formula:
(OÖ - FÖ) / 7.5 = ABV
OÖ: Original °Öchsle
FÖ: Final °Öchsle
My result: (70 - -5) / 7,5 = 10 ABV
Or this formula:
(OG - FG) x 131 = ABV
OG : Original Gravity
FG : Final Gravity
My result: (1.070 - 1,000 + 0.005) x 131 = 9,825 ABV
Ingredients:
- 1,3 kg Honey
- 3,5 l Water
- 10 g Yeast
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 two spoons, a funnel, a hydrometer, a thermometer, a bung and an airlock.
-
Steriliser equipment
Put the equipment in the stockpot with the sterilized water.
-
Wait
Wait 30 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
Wait for the honey water mix to cool down below 20°C and measure the gravity with a hydrometer. I got +70 °Öchsle ( = 1.070 Specific Gravity)
-
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.
-
Fermentation
Let it ferment for at least 4 weeks.
-
Measure the gravity
Measure the gravity with a hydrometer. I got -5 °Öchsle ( ~ -0.005 Specific Gravity)
-
Enjoy.
Transfer into bottles. Drink, enjoy and scold in the company of good friends!
