Hello!
I am a new aspiring mead maker from Sweden. So i'm soon to make my first batch of mead. I have brewed some beer before but never mead, however i have done a lot of reading lately and this is what i think will be my first batch. Aiming to make a split batch, traditional and peach ginger. My planned recipe is as follows. I'm not quite sure on the honey and water amounts since i can't wrap my head around if the mead calculators target volume is batch size or water added.
Batch nummer: #1
Brew Date – xx/xx/xx
Batch Size – 10 liter
Honey Varietal – Wildflower. Sourced from my girlfriends mother who is a new beekeeper.
S.G. goal – 1.096 according to the mead calculator
%ABV goal – 12.7 according to the mead calculator
Final gravity should from what i understand be around 1.000 according to
http://gotmead.com/blog/recipe/brays-one-month-mead-aka-the-bomm/
Ingredients:
2.25 kg honey
7.5 Liters water
About 3 Kg peaches. Starting weight. I will pit, split and freeze.
Absout 50-100g ginger. Not finding any good guideline.
1 pack och Wyeast 1388
3 tsp fermaid K
1,5 tsp DAP
0,5 tsp potassium carbonate
Pectic enzyme
oak?
Standard BOMM protocol with SNA, degassing and such. Will aim for a room temp around 20-22 celsius for fermentation. When racking after the first week or so i will rack half batch on to the peaches and ginger to sit on it for about 2 weeks, here i will also ad some pectolase(pectic enzyme). The other half i will rack straight to an empty jug. I have also been thinking about adding some french and american oak to both batches.
Any thought on this right away or anything that seems wrong? Will one pack of yeast be enough?
I am a new aspiring mead maker from Sweden. So i'm soon to make my first batch of mead. I have brewed some beer before but never mead, however i have done a lot of reading lately and this is what i think will be my first batch. Aiming to make a split batch, traditional and peach ginger. My planned recipe is as follows. I'm not quite sure on the honey and water amounts since i can't wrap my head around if the mead calculators target volume is batch size or water added.
Batch nummer: #1
Brew Date – xx/xx/xx
Batch Size – 10 liter
Honey Varietal – Wildflower. Sourced from my girlfriends mother who is a new beekeeper.
S.G. goal – 1.096 according to the mead calculator
%ABV goal – 12.7 according to the mead calculator
Final gravity should from what i understand be around 1.000 according to
http://gotmead.com/blog/recipe/brays-one-month-mead-aka-the-bomm/
Ingredients:
2.25 kg honey
7.5 Liters water
About 3 Kg peaches. Starting weight. I will pit, split and freeze.
Absout 50-100g ginger. Not finding any good guideline.
1 pack och Wyeast 1388
3 tsp fermaid K
1,5 tsp DAP
0,5 tsp potassium carbonate
Pectic enzyme
oak?
Standard BOMM protocol with SNA, degassing and such. Will aim for a room temp around 20-22 celsius for fermentation. When racking after the first week or so i will rack half batch on to the peaches and ginger to sit on it for about 2 weeks, here i will also ad some pectolase(pectic enzyme). The other half i will rack straight to an empty jug. I have also been thinking about adding some french and american oak to both batches.
Any thought on this right away or anything that seems wrong? Will one pack of yeast be enough?