recipes

The Claypool Nano-Brewery

Batch 42 - How Sweet It Is Mead

Ingredients (2.5 gallons)

7 lbs. Light Clover Honey
2 tsp Acid blend
2.5 tsp Yeast Nutrient
0.5 tsp Irish Moss
5 tablets Camden tablets
1 pkg. Red Star Pasteur Champagne yeast (7 gr.)
1.5 gallons Filtered tap water
1 gallon Chilled distilled water

O.G.: 1.083
F.G.: 1.004

Boil tap water with Irish Moss for 15 minutes.
Remove from heat.
Dissolve honey.
Add to 1 gallon chilled distilled water in fermenter.
Add 5 campden tablets.
After 24 hours pitch yeast.

Brew Date: 09/03/94

Fermented 21 days in Primary
Racked to second on 09/24/94 - S.G. 1.017
Fermented 13 days in Second
Racked to third on 10/7/94 - S.G. 1.012
Fermented 12 days in Third
Racked to fourth on 10/19/94 - S.G. 1.012

Bottle Date: 10/27/94

Unbottled into carboy on 4/8/95 due to overcarbonation (i.e. spewing!)
Rebottled on 5/21/95 at 1.004