I made this mead on a bit of a whim to sort of act as a mead-making demo. I intended to back-sweeten, but ultimately I enjoyed the flavor without any sweetening, so this became a semi-sweet mead.
This is the first mead I’ve ever put in fancy bottles and it’s been making really convenient to give gifts. Although if I worked out the cost per bottle I’d probably be shocked 
Stats ¶
- Batch Size: 5 Gallons (18.93 L)
Fermentables ¶
| Ingredient | Amount | % | When |
|---|---|---|---|
| Orange blossom honey | 15 lbs (6.803 kg) | 100% | mixed in a bucket to start |
Yeast ¶
| Strain | Amount | Starter |
|---|---|---|
| Lalvin 71B-1122 dry yeast | 2 packs | N/A |
Other ¶
| Ingredient | Amount | When |
|---|---|---|
| Go-Ferm | 28g | Rehydrating yeast |
| Diammonium phosphate (DAP) | 8g | Primary Fermentation |
| Fermaid-K | 18g | Primary Fermentation |
Notes ¶
100% RO water
Kristen England Even-Speed Mead method
- Day 0: 4.5 g Fermaid K, 2g DAP, Rehydrate 2 packs 71B with 28 g Go-Ferm
- Days 1, 3, 5, 7, 8: stir
- Day 2, 4, 6: 4.5g Fermaid K, 2g DAP, 10 mL 2M KOH Stir
Primary Fermentation: 14 days at 68° F (ish) (20° C)
Secondary Fermentation: ??? some amount of months in a glass carboy with a silicon airlock
Post-fermentation: SuperKleer KC used in the carboy prior to kegging
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