Batch 23: Elderberry Mead
Sheesh. I'm finally getting aruond to posting the brewing notes from the workshop on June 26 at Lady Clare's.
This was originally going to be "a very strong (elderflower) meathe" from The Closet of Sir Kenelme Digbie Opened blah blah blah, but I didn't have any elderflowers on hand. Instead, I brought some dried elderberries I've had for a while. Being dried, I'm thinking they won't overpower the honey...
PARTICIPANTS
Lady Clare Garland, hostess
Peter, the new guy
Lord Brynjolf, continuing the Crusade
A portion or two will be set aside for Shire events next year.
INGREDIENTS
16 pounds of clover honey from Gunter's Apiary
4.5 gallons of water (which figures to a 3.5#/gal honey ratio)
8 oz. dried elderberries
1 oz. Irish moss
6 tsp yeast nutrient
3 tsp yeast energizer
2 packets Lalvin D-47 yeast
PROCESS
Honey and 1.5 gallons of water added to brewpot.
Heat on at 1:45.
2:21 = Reached 135 deg. Added irish moss and elderberries.
1:38 = Topped out at 150. Removed from heat.
Mixed hot must with 3 gallons of cold water in a plastic brew bucket.
I didn't record what time we pitched the yeast, but it took longer than expected to cool. We pitched at just under 100 deg. after transferring to a 7-gallon glass carboy.
VITALS
Specific Grav = 1.100
Brix/Bolling = 24.5
Alc Potential = 13%
Lady Clare e-mailed me that fermentation is off to a vigorous start and has already frothed through the airlock.
This was originally going to be "a very strong (elderflower) meathe" from The Closet of Sir Kenelme Digbie Opened blah blah blah, but I didn't have any elderflowers on hand. Instead, I brought some dried elderberries I've had for a while. Being dried, I'm thinking they won't overpower the honey...
PARTICIPANTS
Lady Clare Garland, hostess
Peter, the new guy
Lord Brynjolf, continuing the Crusade
A portion or two will be set aside for Shire events next year.
INGREDIENTS
16 pounds of clover honey from Gunter's Apiary
4.5 gallons of water (which figures to a 3.5#/gal honey ratio)
8 oz. dried elderberries
1 oz. Irish moss
6 tsp yeast nutrient
3 tsp yeast energizer
2 packets Lalvin D-47 yeast
PROCESS
Honey and 1.5 gallons of water added to brewpot.
Heat on at 1:45.
2:21 = Reached 135 deg. Added irish moss and elderberries.
1:38 = Topped out at 150. Removed from heat.
Mixed hot must with 3 gallons of cold water in a plastic brew bucket.
I didn't record what time we pitched the yeast, but it took longer than expected to cool. We pitched at just under 100 deg. after transferring to a 7-gallon glass carboy.
VITALS
Specific Grav = 1.100
Brix/Bolling = 24.5
Alc Potential = 13%
Lady Clare e-mailed me that fermentation is off to a vigorous start and has already frothed through the airlock.