For herb and spice forward meads. Nothing's wrong with a bit of fruit in here to supplement some strong anise. Floral and tea based meads go here too.
Meadowfoam with Queen-Anne's Lace, vanilla, cardamom, cinnamon and nutmeg
(by /u/new-Baltimoreon)
Total Volume: 5 gallons
Style: Metheglyn
Carbonation: no
Starting Gravity: 1.134
Final Gravity: 0.995-1.000
Target ABV: 17%
Target YAN: 317 effective PPM
| Ingredient | Amount | Notes |
|---|---|---|
| Honey | 18.6 pounds | 1Gal Meadowfoam, 1/2-Gal Queen-Anne's-Lace (QAL) |
| Lavin 71B | 10g | 2 packets |
| GoFerm PE | 12.5 g | |
| Fermaid O | 8.5 g | |
| Fermaid K | 9.5 g | |
| DAP | 17.5 g | |
| Green Cardamom | 32.3g | whole |
| Vanilla Beans | 10 small whole beans (about 20g) | split just before adding in Secondary |
| Ceylon Cinnamon | 25.3g | whole quills |
| Nutmeg | 1 Whole Nut (6.2g) | ground just before adding |
Warm honey containers slightly to get it to flow more easily, and then add all of the Meadowfoam, and half of the QAL to the Fermentation Vessel
Add about a half gallon of 110^o F water and mix vigorously to start dissolving honey (rinse empty honey containers, tools, and funnels with the warmed water)
Add additional room temperature water to about 4.5 gallons of total volume, continue stirring vigorously (I use a drill stirrer), take a sanity gravity check.
Rehydrate Yeast according to directions (1/4 cup water per packet @ 105^o F, for 5-15 minutes)
Add remaining QAL honey, continue mixing, and add water to final gravity/volume of 1.134 / 5 gallons is reached.
Pitch re-hydrated yeast and cap with Airlock
Add nutrients using SNA, aerating in the first third of the ferment.
Vigorous fermentation lasts about 2 weeks, rack in 3-4 weeks
Add all spices in Secondary, placed in small individual muslin "Hops" bags to facilitate easy removal.
Remove spices after 2-4 weeks (according to your personal taste), and let age in secondary until clear.
Additional Notes:
This recipe is intended to be served dry, but backsweetening is an option. As always, balance acid/sugar/tannin levels post ferment.
(by /u/rowsdower44)
Total Volume: 1 gallon
Style: Fruit and Spice Mead
Carbonation: No
Starting Gravity: 1.125
Target Final Gravity: 1.000
Target ABV: 15.5%
Target YAN: 194 effective PPM
| Ingredient | Amount | Notes |
|---|---|---|
| Clover Honey | 2 pounds | |
| Apple Juice | 1 Gallon | |
| Pectic Enzyme | 1/2 tsp | |
| Yeast | Lalvin K1-V1116 | |
| Chai Spices | 1 TBSP |
Warm up half of the apple juice and add the honey to it in order to homogenize.
Add must and remaining apple juice to carboy.
Add pectic enzyme.
Follow SNA, rehydrate yeast.
After 1 month rack, and add 1 TBSP of chai spices and 2/5 lb of honey to backsweeten to semi-sweet.
Immediately add sorbate and campden in order to prevent any further fermentation.
Let it sit until it is clear. Rack if necessary.
Additional Notes:
For chai spices, I used a blend I bought at a spice store. To make your own, use 2 parts ginger and cinnamon, to 1 part cardamom, star anise, cloves, black peppercorns, and bay leaves.
The spices will provide enough tannins to the mead so you will not need to include any extra.
You may also add acid blend in order to balance out the final product.
(by /u/stormbeforedawn)
Total Volume: 5 gallons
Style: Dry Rose mead with spices
Carbonation: Still
Target Original Gravity: 1.093
Target Final Gravity: 1.00-1.01
Target ABV: 12.0%
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Honey | 13 lbs | Wildflower |
| Rose Petals | 1 lbs | Be careful about pesticides. Some roses are not meant for consumption. |
| Hops, Czech Saaz | 2 oz | Bag to allow easy removal from boil. |
| Ginger | .5 lbs | Grate, shred, cube, juice. All work, finer brings more flavor faster. |
| Cinnamon | 2 sticks | |
| Oak | 2 Spirals | Med toast American oak. May use cube or chips at preference. |
| Fermaid O | 8.5 g | |
| Fermaid K | 9.0 g | |
| DAP | 9.0 g | |
| Lavin 71B | 5 g (dry yeast package) | Rehydrate in the Go Ferm using 290 ml water at 110 F |
Method:
Rehydrate the yeast using the GoFerm PE.
In a pot or brew kettle heat rose and 1 gal water to 170F and hold for 2 hours.
Drain into must, discard petals.
In a separate pot boil 1/2 gal water. Add 1 lbs honey, 2 cinnamon sticks, and 1 oz hops in a hops sock. After 10 minutes add second oz hops, heating 10 more minutes.
Remove hops and add to must.
Add remaining honey to must and fill to 5 gal. Stir vigorously to aerate and pitch yeast once cool enough for yeast to survive.
Follow SNA nutrition.
Ferment at 62-65° F.
Stabilize and backsweeten as desired, or leave fermented to FG.
Rack off lees after 1 month and add oak spirals, aging on oak as desired.
Bulk age or bottle and store for 12 months.