« on: June 07, 2012, 09:16:02 AM »
Below is a recipe for Mo-mead-o. A club member, Mike Manning, won best of show at Valhalla mead only competition last year with this mead and it was made by Michael Fairbrother at Moonlight Meadery, called Mojo.
~5 gallon batch.
15# clover honey
Lalvin D-47 white wine yeast
zest of 2 limes (plain green limes, not key limes)
1-2 oz. mint leaves
I make a 1-qt yeast starter with some of the honey, a little DME and some yeast nutrient a few days in advance.
Heat 2 gallons water to 160F. Dissolve the honey, yeast nutrient and yeast energizer in this water then bring the temperature back to 160F and hold there for 15 minutes. Chill and transfer to ferementer. Add enough cold water to bring the volume up to about 5.5 gallons.
Allow this to ferment until it falls clear. Follow the standard staggered nutrient addition schedule and make sure you de-gas the must each time you add the nutrients.
When the mead is finished fermenting, rack to a secondary fermenter and add the lime zest and mint leaves. Sample the mead frequently until you like the way it tastes. Rack the mead into a tertiary fermenter and let sit until it falls clear again.