This recipe for Still Mead by Andrew La Morte and Susanne Price of Littleton, Colorado, took home the gold medal at the 1994 National Homebrew Competition. This recipe is perfect for a beginning Meadmaker, but you better get started, because the final product won't be ready for about a year.
This recipe for Still Mead by Andrew La Morte and Susanne Price of Littleton, Colorado, took home the gold medal at the 1994 National Homebrew Competition. This recipe is perfect for a beginning Meadmaker, but you better get started, because the final product won't be ready for about a year.
Ingredients:
- 35 pounds clover honey
- 4.5 tsp yeast nutrient
- 2.5 tsp acid blend
- 2 tsp Irish Moss
- Lalvin EC-1118 yeast
Specifications:
Yield: 10 gallons (37.8 L)
Original Gravity: 1.14
Final Gravity: 1.068
ABV: 9.45%
Directions:
Heat honey and water to 170°F (77°C) for 30 minutes. Oxygenate with pure oxygen for 15 minutes.
- Primary Fermentation: 6 weeks at 68°F (20°C)
- Secondary Fermentation: 9 months at 65°F (18°C)
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