Wow, it's been a long time since I posted anything. It's been a long time since I brewed. I made a batch of Oatmeal Stout in November, but it didn't turn out as good I would have liked and since then I've been so busy I just haven't gotten around to it.
This morning I started a batch of Mead. I've made two different kinds before, a Ginger Mead and a Blueberry Mead. This is just plain.
12 lbs. Clover Honey
1 tsp. gypsum
1 tsp. citric acid
3 tsp. yeast nutrient
1/4 tsp. Irish Moss flakes
2 packets Red Star Pasteur Champagne dry yeast
Combine all ingredients and bring to a boil. As the mead is getting hotter, skim off the coagulated protein that is floating on top. When it reaches boil, continue boiling for 15 min.
Pour into the fermenter and add enough cold water to make 5 gallons.
My OG ended up at 1.077, so this will most likely be about a 12% ABV brew.
Pitch both packets of yeast around 80 degrees F. and ferment at 75 F.
