Blog

  • 2014
    • 12
    • 11
    • 10
    • 09
    • 08
    • 07
    • 06
    • 05
  • 2010
    • 12
    • 11
    • 10
    • 09
    • 08
    • 07
    • 06
    • 05
    • 04
    • 03
    • 02
    • 01
  • 2009
    • 12
    • 11
    • 10
    • 09
    • 08
    • 07
    • 06
    • 05
    • 04
    • 03
    • 02
    • 01
  • 2008
    • 08
    • 07
    • 06
    • 05
    • 04
    • 03
    • 02
    • 01
  • 2007
    • 12
    • 11
    • 10
    • 09
    • 08
    • 07
    • 06
    • 05
    • 04
    • 03
    • 02
    • 01
  • 2006
    • 12
    • 11
    • 10
    • 09
    • 08
    • 07
    • 06
    • 05
    • 04
    • 03
    • 02
    • 01
  • 2005
    • 12
    • 11
    • 10
    • 09
    • 04
    • 03
    • 02
    • 01

Time Machine

Posted 2012/06/10

Homebrew - Strawberry Mead

Been talking about making mead for a while. I decided to use a very simple recipe for the first time and then adapt it based on how the first batch comes out.

Ingredients

  • 4lb Raw Organic Honey
  • 2lb Fresh Strawberries
  • Pinch of Yeast Nutrient
  • 1 pack D47 Lalvin Dry Wine Yeast

Method

  • The day before brewing wash and halve the strawberries then put them in the freezer to freeze overnight.
  • On the morning of brew day take the strawberries out of the freezer to thaw.
  • Boil 1 pint of water in a kettle and put it in a pint glass to cool.
  • Put the jars of honey in a sink of hot water.
  • Add a pinch of yeast nutrient to 1 gallon of tap water and bring to the boil.
  • Remove water from heat and stir in honey.
  • Hydrate your packet of yeast by putting it in your pint of (room temperature) sterile water, give it a good stir.
  • Cool water and honey to 70 degrees.
  • Put all of the strawberries into a sterilized carboy (larger than 1 gallon).
  • Pour the water and honey on top of the strawberries.
  • Pitch your hydrated yeast into the carboy, add the bung and airlock and ferment at 65 degrees for 1 month or until the strawberries turn white.
  • Rack into a smaller carboy (or a gallon jug) and store at 65 degrees for 6 months.
  • After 6 months, bottle without any priming sugar.
  • Store at 55 degrees in the dark and drink no sooner than 1 month.

According to the manufacturer the Lalvin D47 yeast strain tolerates fermentation temperatures ranging from 59F to 68F degrees. My house is a solid 70 in the summer with the air conditioning. To cool things I put the carboy in a bucket with some tap water in it using a tea towel draped over the carboy. If you want to do this, make sure the towel is touching the water or you wet the towel occasionally or it wont have much of an effect.

Brew:        10 Jun 2012, OG 1.104
Rack:        15 Jul 2012 (35)
Bottle:      
Ready:     
Summary:     

Not ready

Brew

2012-06-10 1006201215220212.jpg 2012-06-10 1006201215233418.jpg 2012-06-10 1006201215381622.jpg 2012-06-10 1006201215464358.jpg 2012-06-10 1006201216051226.jpg 2012-06-10 1006201216262791.jpg 2012-06-10 1006201216333214.jpg 2012-06-10 1006201216360114.jpg

Rack

2012-07-15 1507201215102227.jpg 2012-07-15 1507201215103591.jpg 2012-07-15 1507201215124922.jpg 2012-07-15 1507201215145722.jpg 2012-07-15 1507201215171824.jpg 2012-07-15 1507201215172921.jpg 2012-07-15 1507201216155516.jpg

Bottle

Ready