mead, traditional mead
Source: John Carl Brown (brown@ cbnewsh.cb.att.com)
However, I plan to make this a sparkling mead by priming with 1/2 cup of
corn sugar when bottling.
- 12--1/2 pounds, honey (6--1/2 of clover, 6 of wildflower)
- 4 teaspoons, acid blend
- 5 teaspoons, yeast nutrient
- 2 packages, Red Star Pasteur Champagne yeast
On process, there is contention about the need to boil honey. I've seen
suggestions to use campden tablets, to pasteurize by holding at 170
degrees, and to boil for only 15 minutes. Honey itself inhibits
bacterial activity but does not kill organisms. Advocates of non-boiling
feel too much flavor and aroma are lost by boiling. On the other hand
boiling is said to ensure a clean wort and aid in clearing. I boiled,
rehydrated the yeast and pitched at 80 degrees and then have kept the
carboy in a 70 degree room.