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Chinook Mead From Episode 43

During episode 43, we tasted and reviewed several meads made by Aaron and JD. The biggest hit of the night was Aaron’s Chinook project. This is a simple mead, lightly hopped, carbed and very exquisite. Here is the recipe directly from the tasting. Co-host Jeff Shouse deserves credit for the initial recipe.

Chinook Mead

Clean and sanitize all equipment.

Bring 1 quart of water to a boil.  Add ¼ oz hops and boil for 20 minutes.  Add 1/8 oz hops and boil for 8 minutes.  Add 1/8 hops and boil for 2 minutes.  Cool hopped water and add to carboy.

Pour the remaining gallon of room temperature water into the 3 gallon carboy.

Mix 2 lbs honey to hop mixture and raise to 19 brix.

Obtain a pH reading.  If the pH is below 3.2 – 3.5, add potassium bicarbonate to the must to bring the pH to 3.8.

Heat 25 grams of water, the hotter the better.

Mix 1.25 grams of GoFerm Energy with hot water and cool water to 104 degrees F.

Mix in 1 gram of Safale US-05 yeast and let cool.

Temper the yeast by adding small amounts of must to the yeast, then pitch the yeast.

Degas twice per day for first 7 days.

Add 0.85 g of Fermaid O after 24 hours, 48 hours, 72 hours and 7 days.

Rack to secondary after fermentation stops.

Bottle once cleared.  Add 1/5 the contents of the priming sugar at bottling.