Prairie Rose Meadery Vanilla Cinnamon Mead

Heat water to around 110° F to help the honey mix in well. Add enough honey to reach gravity of 1.128. Cool must (unfermented mead) to 67° F. Rehydrate 2 packets (10 grams) of Lalvin 71B-1122 yeast in 115° F water with 12.5 grams of GoFerm. Let sit for about 20 minutes until foamy and add to must. Aerate wort either by stirring rapidly or directly adding O2 for a few minutes until the must is foamy. Nutrient Schedule IMPORTANT: The times noted are hours after the yeast was pitched. Also, before adding any dry nutrients, swirl the must to remove any CO2. This will help you avoid violent volcano-like activity in your must. Repeat this process before every nutrient addition.

• 12 hours: oxygenate the must again
• 24 hours: add 5 grams of Fermaid O
• 48 hours: add 5 grams of Fermaid O
• 72 hours: add 5 grams Fermaid K and 3.3 grams DAP
• When gravity drops to around 1.086: add 5 grams Fermaid K and 3.3 grams DAP

If the pH drops below 3.3, add Potassium Carbonate (0.25 – 0.5 tsp). Test and bring up the pH to about 3.45. The mead should be done fermenting in about 3 weeks. When fermentation is complete, add 1 Madagascar Vanilla Bean and 3 Saigon/Vietnamese Cinnamon sticks. Let sit for about 1 week – tasting every few days.  When flavor is at a pleasant level to you, remove the vanilla bean and cinnamon sticks. Rack to a new carboy and fine using Super Clear or other fining agent. If bottling, add potassium sorbate/potassium meta-bisulfite to stabilize.  If kegging this isn’t needed.