Beer Recipe of the Week: It's My First Mead
This recipe for Still Mead by Andrew La Morte and Susanne Price of Littleton, Colorado, took home the gold medal at the 1994 National Homebrew Competition. This recipe is perfect for a beginning Meadmaker, but you better get started, because the final product won't be ready for about a year.
Ingredients for 10 Gallons
35 pounds clover honey
4.5 tsp yeast nutrient
2.5 tsp acid blend
2 tsp Irish Moss
Lalvin EC-1118 yeast
Final gravity: 1.068
Boiling Time: n/a
Primary Fermentation: 6 weeks at 68°F (20°C)
Secondary Fermentation: 9 months at 65°F (18°C)
Age when judged: 6 months
Heat honey and water to 170°F (77°C) for 30 minutes. Oxygenate with pure oxygen for 15 minutes.
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