A one gallon meadowfoam traditional mead just started following Vicky's exacting recipe. I plan to follow it as closely as I can.
3 lbs. Meadowfoam honey
Water to 1 gallon
5 g Lalvin D-47 yeast
1 gram Go-Ferm
2 grams Fermaid K at end of lag phase
3 grams Fermaid K at 1/3 sugar break
3 grams DAP
Process:
1. **Yeast Preparation:
a. Prepare a solution of 100 ml tap H2O @110°F + 1 g Go-Ferm (1/4 tsp.)
b. Add 5 g of D47 when temperature drops to 104°F and let stand 15 - 30 minutes maximum
c. Add 100 ml 30 brix must to the rehydrated yeast and mix well
d. Inoculate the must with the mixture and decant into your carboy or bucket
2. Cover with sanitized cloth and secure
3. Check brix every 12 hours and watch for foaming which indicates the end of the lag phase
4. At end of lag phase, aerate well and add mixture of 3 grams DAP (¾ tsp) and 2 grams Fermaid K (1/2 tsp.) rehydrated in 50 ml H2O
5. Aerate twice daily until 1/3 sugar break
6. At 1/3 sugar break add 3 grams Fermaid K (3/4 tsp.) rehydrated in 50 ml
H2O and aerate well
7. Airlock and put in racking rotation row
8. Swirl and rack (8 hours later) when airlock activity slows to 2-4 beats per minute or gravity is at 1.03X
Mixed everything up at room temperature. Starting gravity was 1.110. Everything went according to plan. Purchased the honey from a local source (Lamon Bee Acres and MCC Farms near Portland, OR). Looking forward to a successful fermentation. Just waiting for it to get through the lag phase now. I will be interested how this batch turns out.
Buzzer
3 lbs. Meadowfoam honey
Water to 1 gallon
5 g Lalvin D-47 yeast
1 gram Go-Ferm
2 grams Fermaid K at end of lag phase
3 grams Fermaid K at 1/3 sugar break
3 grams DAP
Process:
1. **Yeast Preparation:
a. Prepare a solution of 100 ml tap H2O @110°F + 1 g Go-Ferm (1/4 tsp.)
b. Add 5 g of D47 when temperature drops to 104°F and let stand 15 - 30 minutes maximum
c. Add 100 ml 30 brix must to the rehydrated yeast and mix well
d. Inoculate the must with the mixture and decant into your carboy or bucket
2. Cover with sanitized cloth and secure
3. Check brix every 12 hours and watch for foaming which indicates the end of the lag phase
4. At end of lag phase, aerate well and add mixture of 3 grams DAP (¾ tsp) and 2 grams Fermaid K (1/2 tsp.) rehydrated in 50 ml H2O
5. Aerate twice daily until 1/3 sugar break
6. At 1/3 sugar break add 3 grams Fermaid K (3/4 tsp.) rehydrated in 50 ml
H2O and aerate well
7. Airlock and put in racking rotation row
8. Swirl and rack (8 hours later) when airlock activity slows to 2-4 beats per minute or gravity is at 1.03X
Mixed everything up at room temperature. Starting gravity was 1.110. Everything went according to plan. Purchased the honey from a local source (Lamon Bee Acres and MCC Farms near Portland, OR). Looking forward to a successful fermentation. Just waiting for it to get through the lag phase now. I will be interested how this batch turns out.
Buzzer
