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Mead is a type of ancient fermented beverage made from honey, water, yeast and other ingredients. Mead BJCP styles include traditional mead (dry, semi-sweet and sweet ), melomel (cyserm pyment, and other fruit melomel), and other mead (metheglin, braggot and open category mead).
See the mead making section for more information on how to make mead.
*Note: Final gravity listed is measured after back-sweetening. Rehydrate yeast with Go Ferm. Pitch yeast and …More
Mash for 90 minutes at 152°F (67°C), lauter, sparge, and collect wort. Boil 90 minutes, …More
Combine all ingredients, mix, and aerate thoroughly with a kitchen mixer or immersion blender. Creating …More
Ferment at 65°F (18°C) for 4 days, then let free rise until fermentation is complete.
Day 0 Mix 12.5 g GoFerm with about 250 mL of 110°F (43°C) water until it …More
To prep, freeze your blueberries for at least 24 hours. Then pick out and discard …More
Mash grains for 60 minutes 156°F (69°C), mash out at 168°F (76°C), vorlauf, and run …More
Mash grains at 149°F (65°C) for one hour. Lauter, sparge, collect wort, and boil 90 …More
Rehydrate yeast with 6.25 g Go Ferm in 125 mL (4.2 oz.) water. Mix honey …More
Heat up 200 mL of spring water to where it is hot but not necessarily …More
Combine room temperature RO water and Hairy Vetch honey in a sanitized bucket or fermentation …More
Thoroughly mix honey, grape concentrate and water. Add pectic enzyme and tannins. Rehydrate yeast with …More