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The Mead House Episode 34

The Mead House session-style mead recipe project.

These recipes are far from perfected, but provide a good starting point from which to build great session-style meads.  As a community, we would like to take these recipes and tweak, twist and make excellent.  Give them a try, put your own spin on them and let us know what works, what doesn’t and how to make them perfect.  We’ll do a follow-up on air and discuss the different variations from our listens (hopefully) perfected recipes to share out.

 

Lemon Melomel – Version 1
2-gal
2.5lbs wild flower honey
22.5oz lemon juice (three 7.5oz bottles Minute Maid Premium 100% Pure Lemon Juice – in refrigerated section)
SG – roughly 1.050
KV1-1116
Fermaid-O, 1gram each at: pitch, 24hrs, 48hrs
After fermentation added 1 cup strong black tea
Bottle carbonated with 2oz corn/priming sugar

Lemon Melomel – Version 2 
2-gal
2.5lbs white clover honey
22.5oz lemon juice (three 7.5oz bottles Minute Maid Premium 100% Pure Lemon Juice – in refrigerated section)
SG – roughly 1.050
WYEAST 1388
Fermaid-O, 1gram each at: pitch, 24hrs, 48hrs
After fermentation added 1 cup strong black tea
Carbonated on nitro

Hibiscus Cyser 

1-gal
1lbs wildflower honey
1gal apple juice – used Kirkland
EC-1118
In secondary, add 8oz song hibiscus tea (steeped loose-leas hibiscus tea for 30min)
SG –  1.065 fg. 0.98
Bottle carbonated with 1oz corn/priming sugar

Cherry Bourbon 

1-gal
1lbs wild flower honey
71B-1122
1/2 gram Fermaid-O: pitch, 24 hours, 48 hours
SG –  roughly 1.040
when completely dry (>1.000), stabilize with Potassium Sorbate
Add 4oz. tart cherry juice
Add 1 bourbon stave (could use bourbon soaked cubes)
Age 4 months