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reducing a recipe

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N

NAlford

NewBee
Registered Member
Jan 16, 2010
11
0
0
Falls Church, VA
I am a new mead maker and have produced two good batches of JAOM and a batch of Cyser (and a couple of gallons of Cider).

I would like to branch out a bit and try other recipes. My wife gave me Ken Schramm's "The Compleat Meadmaker" for Christmas and I found it to be very helpful. I would like to try his Medium Sweet Orange Blossom Mead but to reduce it to one gallon. I am not ready to brew five gallons of anything at this point. I want to experiment a bit more first. To take a recipe for 5 gallons down to one gallon do I reduce everything to 20%? even the yeast?

One other question - I bought some Fermaid K and used a tsp in a gallon of Cyser (appears to have done well, just racked it and took a taste). Is this about the right amount for a typical gallon recipe? any general rule of thumb for using it?

Thanks,

Nicholas
 
Usually when scaling down a recipe the general advice is to leave the yeast at the original amount. Just think of it as giving the yeast a head start on reproduction:).
 
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