@WARRIORWELDING here's Zacks base Mead recipe... will send you his email via PM shortly
1 Gallon recipe. Multiply as needed
Supplies:
Yeast, you want an ale yeast, Safale or Fermentis US-05 works well. 2.5 Grams per gallon
Go-Ferm Protect Evolution to rehydrate yeast. 3.15 Grams per gallon
Fermaid K, nutrient. 3 feedings of 1/4 teaspoon for gallon
Optional Potassium Sorbate, Campden tablet to make mead shelf stable. Not needed if mead is kept refrigerated
Primary fermentor big enough for your desired batch with airlock. Minimum 2 gallon, honey adds volume
Secondary fermentor glass carboy(s) with airlock. I use multiple one gallon carboys to make it easier to store in cool place
Auto siphon for moving from primary to secondary and final bottling
Hydrometer
Thermometer to measure water temp
Sauce pan to heat yeast mixture. 2 cups capacity per gallon
Scale to measure out ingredients
Honey, 3lbs per gallon. Pure, local honey is best. Additional 10-12 ounces may be used for back sweetening if desired
Must prep:
Add 1 gallon water to sanitized primary fermentor
Add 3 pounds honey to water and stir thoroughly
Measure with hydrometer and note reading. Target is ~1.090. If 1.100 or higher add water to lower. Note reading as your OG (Original Gravity)
Yeast prep:
Add 1/2 cup water and 3.15 grams Go Ferm to sauce pan and heat to 110 degrees F
Remove from heat and monitor temp until it reaches 104 degrees F
Pitch yeast, 2.5 grams and stir gently
Wait ten minutes and 1/2 cup of must
Wait another ten minutes and add another 1/2 cup of must
Wait another ten minutes and add contents of sauce pan to must in primary fermentor and stir gently
Seal fermentor with lid and airlock
After 24 hours shake fermentor gently and add 1/4 tsp nutrient (Ferm K)
After 48 hours take SG reading. Should be around 1.085. Gently shake fermentor and add 1/4 tsp nutrient
After 1 week take a reading. Should be at or below 1.065. You should notice some foaming and activity in airlock at this stage. Gently shake fermentor and add 1/4 tsp nutrient
Weeks 2 to 3 gently shake fermentor and watch for activity in airlock
Week 5 open fermentor and quickly take reading. If around 1.010 to 1.015 use auto siphon to move to secondary fermentor(s) being careful to not disturb or move too much of the yeast that has settled to the bottom of the primary fermentor to the secondary. Take a test drink. If more sweetness is desired add honey to back sweeten, but not too much. Store secondary fermentor in cool location. Add pinch of potassium sorbet and crushed campden tablet if desired. This would be the stage to add spices or fruit if wanted, it doesn’t take much.
Week 7 mead is done and ready to bottle! Take measurement for FG (Final Gravity). Use Brewers Friend or similar online calculator to calculate ABV. Use auto siphon with bottling wand to move to bottles or your choice of container. Enjoy!
& poured it out in the woods
