Dry mead recipe
A simple traditional dry mead recipe.
Required equipment:
- 4.5-5 l Demijohn x 2
- 4.5-5 l stockpot
- Hydrometer
- Thermometer
- Bung
- Airlock
- Funnel
- Spoons
- Siphon
I used yeast Lalvin ICV-D47 from Lallemand and vwp sterilizer.
https://shop.humle.se/jast/vinjast/torr/icv-d-47-vinjast-5-g
Ingredients:
- 3,5 l Water
- 1,2 kg Honey
- 5 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 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 2,5 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 with a hydrometer.
-
Fill up with water
Fill up with water to desired amount of must.
-
Fill the first demijohn
Pour the honey water mix in to the first demijohn.
-
Add the yeast
Pour the yeast in the demijohn and put on the bung with airlock.
-
Fermentation
Let it ferment for at least 3 weeks.
-
Measure the gravity.
Measure the gravity with a hydrometer.
-
Clean and sterilize
Clean and sterilize the second demijohn.
-
Secondary demijohn
Rack to second demijohn
-
Rest
Let it rest for at least 3 weeks.
-
Measure the gravity.
Measure the gravity with a hydrometer.
-
Clean and sterilize
Clean and sterilize the first demijohn.
-
Back to first demijohn
Rack back to the first demijohn
-
Rest
Let it rest for at least 3 weeks.
-
Enjoy.
Transfer into bottles. Drink, enjoy and scold in the company of good friends!
http://www.meadmakr.com/batch-buildr/
To calculate the ABV you can use the formula:
(OG - FG) / 7.5 = ABV
OG : Original °Öchsle
FG : Final °Öchsle
After 4 weeks of fermentation my result: (85 - 0) / 7.5 = 11,333 ABV
Or this formula:
(OG - FG) x 131 = ABV
OG : Original Gravity
FG : Final Gravity
After 4 weeks of fermentation my result: (1.085 - 1.000) x 131 = 11,135 ≃ 11 ABV
04-02-24 Prime fermentation
06-02-24 Swirl and added nutrients
08-02-24 Swirl and added nutrients
15-02-24 Swirl
22-02-24 Swirl and added nutrients
25-02-24 Second demijohn
19-03-24 Back to first demijohn
06-04-24 Bottled
