recipes
The Claypool Nano-Brewery
Batch 17 - Honeymooner Mead
Ingredients (2.5 gallons)
6 lbs. Light Clover Honey
1 tsp Gypsum
2 tsp Acid blend
2.5 tsp Yeast Nutrient
0.25 tsp Irish Moss
1 pkg. Red Star Pasteur Champagne yeast (7 gr.)
1.5 gallons Filtered tap water
1 gallons Distilled water
O.G.: 1.078
F.G.: 1.008
Add honey, gypsum, acid blend, yeast nutrient and Irish Moss to 1.5 gallons of filtered water at boil for 15 minutes.
At 15 minutes cool and add to 1 gallon chilled distilled water in fermenter.
Pitched yeast at 85 degrees.
Brew Date: 02/05/94
Fermented 36 days in Primary
Racked to secondary on 3/13/94 - S.G. 1.008
Fermented 5 days in Secondary
Bottle Date: 03/18/94