WHAT IS MEAD?
Mead, in its simplest form, is an alcoholic beverage made with honey and water, then fermented with yeast, It can range from sweet to dry. It can also be traditional (just honey, water and yeast), or it can include fruit, vegetable, spices, herbs or malted grains — like beer.
HOW IS MEAD MADE?
“To make mead, you blend honey and water to form a ‘must,’ which is what the watered down honey liquid is called before fermentation. Once you have prepared the must, yeast is added to convert the sugar from the honey into alcohol, since honey is almost 100 percent sugar, you need to add nutrients during the fermentation so the yeast are happy and healthy — and so they don’t contribute unwanted flavors.
You can add fruit, spices, etc. at any point during the fermentation, depending on what flavor or aroma you intend to impart.
ZAKTHEYMOR BREWS MEAD
Recipes And More
ZAKTHEYMOR'S TRADITIONAL MEAD
This is my take on a traditional Mead
ingredients:
1.5KG Wild Flower Honey
2.8L Spring Water
5g Brewdog Mead Yeast & nutrients
Procedure:
Warm the honey and 1L of water to no more than 60°C once fully combined allow to cool to 30°C Cover with lid and shake for min 2 mins vigorously to oxygenate the 'Must' put the yeast and nutrient mix in and shake again (pitching)
If all is done well you should get an OG of 1.125 or there about keep in a cool dark place that is not to cold and check the gravity in a week (Bulldog yeast is a quick ferment) and then everyday for 3 days if the gravity remains it is finished fermenting. rack in to new fermenter (glass demijohn) and allow to clarify and clear any remaining yeast for at least one month then bottle.
COFFEE MEAD
Coffee Mead
ingredients:
1.5KG Wild Flower Honey
2.8L Spring Water
150g Ground Coffee
5g Brewdog Mead Yeast & nutrients
Procedure:
Take the coffee grounds and add to 2L of water, shake and leave for minimum 24H. The next day warm the honey and 0.8L of water to no more than 60°C once fully combined. filter and add the cold brew coffee, allow to cool to 30°C Cover with lid and shake for minimum 2 mins vigorously to oxygenate the 'Must' put the yeast and nutrient mix in and shake again (pitching)
If all is done well you should get an OG of 1.125 or there about keep in a cool dark place that is not to cold and check the gravity in a week (Bulldog yeast is a quick ferment) and then everyday for 3 days if the gravity remains it is finished fermenting. rack in to new fermenter (glass demijohn) and allow to clarify and clear any remaining yeast for at least one month then bottle.
COMING SOON
SPONGE BOB MEAD
Coming Soon
