The following beer recipe is featured in the July/August 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe courtesy Matt Weide.
This is a quick, easy recipe that I have found to work very well. I like using Lalvin 71B yeast, which can withstand high osmotic pressure from the sugar.
For an interesting variation, try replacing 10 percent of the orange blossom honey with a complementary varietal like quince blossom honey, which also has floral fruity notes that will provide layers to your final mead.
- 12 lb. (5.44 kg) orange blossom honey
- 2.5 gal. (9.5 L) RO or spring water, UV treated
- 15 g Lalvin 71B
- ADDITIONAL ITEMS
- 20 g GoFerm
- 10 g Fermaid K, divided into three additions
Yield: 3 US gal (11.4 L)
Rehydrate yeast in GoFerm and about 350 mL water at 100°F (38°C) and let sit for 15 minutes. Mix the honey with water using a wine whip and add O2 with a sintered stone for 60 seconds.
Atemper the yeast and GoFerm solution with about 50 mL of must every 5 minutes until it is within 10°F (6°C) of desired pitch temperature. In the first 24 hours, add another 60 seconds of O₂ and ⅓ of the Fermaid K. On day 3, add ⅓ of Fermaid K, and then add the remaining ⅓ on day 5. Be sure to vigorously wine whip twice a day in first 72 hours to degas. After the third day, I try to not form a convex cone so as to not draw O₂ into the must, but I do continue to stir for at least 7 days.
Join for Less Than a Pint
Subscribe for only $4.99/month
Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.