Draught_Punk
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My son was born in February and I did this for the occasion. Here's where it's at so far.
Marek Michael Mead
Ingredients
- 10 lbs Missouri Honey
- 1-1/4 lb Organic Barley Malt
- 2 tbs Dried Chamomile
- 1 tbs Ground Coriander Seed
- 1 tbs Ground Turmeric Root
- 1 tbs Ground Dandelion Root
- 1 g Saffron Threads
- 2 Packets Red Star Pasteur Champagne Yeast
- 1 Vile Yeast Nutrients
Instructions
Step 1 - The Boil - February 27, 2014
- Wash and sanitize everything
- Boil 2 gallons of water for 30 minutes then set aside
- Place all the herbs into a muslin bag and place in a pot with 1 gallon of water
- Boil for 30 minutes and remove from heat
- Warm honey and barley malt in sink of hot water
- Add honey and barley malt while stirring
- Let cool to 125*F and place in 5 gallon bucket
- Make yeast starter
- Add pre-boiled water until O.G. reads 1.118 (15.5%)
- Let cool to 90*F
- Pitch yeast, add nutrient, lid, & airlock
Step 2 - Primary Fermentation
- Add 1 tsp nutrient each day for first 4 days
- Keep in a cool dark place for 13 weeks
- Check weekly
- At 25 days Rack to clean bucket
- S.G. Is at 1.015 (2%)
- ABV is 13.5% so far
Step 3 - Long Term Secondary
- After 3 months rack to oak barrel
- Add 3 crushed campden tablets
- Check bi-weekly
- Let sit until Marek's birthday
Step 4 - Birthday Ritual
- Draw out a gravity reading and calculate & record alcohol content
- Pour 2 22 oz bottles
- Add 1 crushed campden tablet to one
- Cap both bottles
- Wax the cap of the one w/ the tablet and adhere label w/ date and ABV
- Set aside until the 21st birthday
- Put the other bottle in the refrigerator to enjoy later
- Add 2 lbs of honey, 1 packet of yeast, and 1 tsp nutrient to barrel
- Add 1 tsp nutrient each day for next 4 days
- Let sit until next birthday, check monthly, then repeat step 4
Sent from my iPhone using Home Brew
Marek Michael Mead
Ingredients
- 10 lbs Missouri Honey
- 1-1/4 lb Organic Barley Malt
- 2 tbs Dried Chamomile
- 1 tbs Ground Coriander Seed
- 1 tbs Ground Turmeric Root
- 1 tbs Ground Dandelion Root
- 1 g Saffron Threads
- 2 Packets Red Star Pasteur Champagne Yeast
- 1 Vile Yeast Nutrients
Instructions
Step 1 - The Boil - February 27, 2014
- Wash and sanitize everything
- Boil 2 gallons of water for 30 minutes then set aside
- Place all the herbs into a muslin bag and place in a pot with 1 gallon of water
- Boil for 30 minutes and remove from heat
- Warm honey and barley malt in sink of hot water
- Add honey and barley malt while stirring
- Let cool to 125*F and place in 5 gallon bucket
- Make yeast starter
- Add pre-boiled water until O.G. reads 1.118 (15.5%)
- Let cool to 90*F
- Pitch yeast, add nutrient, lid, & airlock
Step 2 - Primary Fermentation
- Add 1 tsp nutrient each day for first 4 days
- Keep in a cool dark place for 13 weeks
- Check weekly
- At 25 days Rack to clean bucket
- S.G. Is at 1.015 (2%)
- ABV is 13.5% so far
Step 3 - Long Term Secondary
- After 3 months rack to oak barrel
- Add 3 crushed campden tablets
- Check bi-weekly
- Let sit until Marek's birthday
Step 4 - Birthday Ritual
- Draw out a gravity reading and calculate & record alcohol content
- Pour 2 22 oz bottles
- Add 1 crushed campden tablet to one
- Cap both bottles
- Wax the cap of the one w/ the tablet and adhere label w/ date and ABV
- Set aside until the 21st birthday
- Put the other bottle in the refrigerator to enjoy later
- Add 2 lbs of honey, 1 packet of yeast, and 1 tsp nutrient to barrel
- Add 1 tsp nutrient each day for next 4 days
- Let sit until next birthday, check monthly, then repeat step 4
Sent from my iPhone using Home Brew