Tuesday, 16 June 2009

MEAD!

A dreaded sunny day, but warm temperatures are good for homebrew..




Dry Mead

3lbs honey
3/4 tsp tannin
2/3 tsp tartaric acid
1/3 tsp malic acid
1 tsp yeast nutrient
water to near 1 gallon.

All ingredients mixed, 1 campden tablet added, wait for 24 hours.

Add yeast.

Wait...
Posted by at

2 comments:

  1. Andy17 June 2009 at 09:41

    So how long before the tasting session?!

    ReplyDelete
  2. Dave18 June 2009 at 03:03

    Mead's a bit of a slow fermenter as there's not very much nutrient in it (even though one adds artificial nutrient), so I'd say ready in 2 months, better after 3. One of the recipes suggested adding Marmite as nutrient, not sure I fancy that.

    ReplyDelete

Subscribe to: Post Comments (Atom)