Ty520
Well-Known Member
- Joined
- Jul 21, 2020
- Messages
- 251
- Reaction score
- 150
INGREDIENTS:
1 gallon batch
-48 ounces orange blossom honey
-16 ounces lactose
-71b yeast
-20 ounces coarse-grind, mild-roasted coffee
-1 vanilla bean
2 ounces cocoa nibs
METHOD:
-rehydrate yeast per instructions
-add honey and lactose to primary vessel and top to 1 gallon; pitch yeast
-feed nutrients per TOSNA protocol
-upon completion of fermentation, add coffee and nibs in nylon brew bag; remove after 24 hours
-rack mead
-add vanilla; rack again after 2 months
-rack as necessary until clarity achieved
Bulk age for 2 years (necessary to break down the fatty acids present in coffee and cocoa nibs)
1 gallon batch
-48 ounces orange blossom honey
-16 ounces lactose
-71b yeast
-20 ounces coarse-grind, mild-roasted coffee
-1 vanilla bean
2 ounces cocoa nibs
METHOD:
-rehydrate yeast per instructions
-add honey and lactose to primary vessel and top to 1 gallon; pitch yeast
-feed nutrients per TOSNA protocol
-upon completion of fermentation, add coffee and nibs in nylon brew bag; remove after 24 hours
-rack mead
-add vanilla; rack again after 2 months
-rack as necessary until clarity achieved
Bulk age for 2 years (necessary to break down the fatty acids present in coffee and cocoa nibs)
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