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Maple Mead

Classification: mead, maple mead

Source: Issue #881, 5/14/92

If you are going to make a small quantity of this brew, I sugget that you follow this recipe fairly closely.



It'll take about a day to really get fermenting, and should go like crazy for 4 to 6 weeks. Rack off the yeast sediment at that time and then re-rack at least 3 times at 3 month intervals. It'll be ready to bottle by 9 or 10 months of age, but the longer it sits, the mellower and smoother it becomes.

If you want to try this in a 5 gallon batch, use (in 6 gallon primary):