Honeymoon Mead

Honeymoon Mead is my second attempt at Mead.  The first attempt yielded VERY good results.  It was very drinkable, and I hope to make a lot more or it.  In fact, I may try to make 2 batches a year, rather than one.  This particular recipe is simply honey and yeast and water.  I'm planning on adding raspberry extract just prior to bottling to see what that tastes like.

This batch of mead is a little special as I plan to give a few bottles of it away as a wedding gift.  In ancient times, it was said that to give a "moon's worth" of mead made for good fortune in the marriage.  Since mead is made of honey, they were said to be given a "honeymoon."  Since two friends of mine are going to be delving into the wonderful world of marriage, I thought they should be the recipients of my first ever homebrewed gift.  I hope they enjoy it!

Equipment Needs

1 - 6.5 Gallon Food Grade Plastic Pales for fermentation.
1 - 6.5 Gallon Food Grade Plastic Pale with spigot for bottling.
1 - 5 Gallon Glass carboy for secondary fermentation.
Airlock.
1 - 4+ Gallon stainless steel stock pot for brew-pot.
Food thermometer capable of measuring up to 220+ degrees.
3 way hydrometer.
3 feet of 3/4 inch plastic tubing.
Siphoning setup.
Long spoon.
45-50 12 oz. Crown Top bottles or equivalent.
45-50 Crown Top Bottle Caps.

Ingredients

~15 lb. Honey (clover)
~2 Tbs. Yeast Nutrient
3.5 - 4 gallons water
1 bottle Hoptech (www.hoptech.com) Raspberry concentrate.
Wyeast 3632 - Dry Mead (Mar 27, 2002)

Procedure

  1. Bring 2 gallons of water to a boil.
  2. Remove from heat, add honey and yeast nutrient.
  3. Cover and let sit for 15-20 minutes.
  4. Add to 3 gallons of cold water.
  5. Add to 5 gallons total.
  6. Cool to < 80 degrees.  Add Yeast.
  7. Ferment.

Notes

I started this on April 7, 2002, and here it is, April 30, 2002, and it is STILL FERMENTING!!!  The original gravity was 1.110!!!  That's really high.  I just hope this is drinkable by the time it is done.  If it ferments to the same level as the last batch, it has the potential of reaching > 20% alcohol!

The next step is to transfer it to the secondary fermenter and let it sit until at least June.  We'll decide at that point whether to bottle it or not.  I need to free up the fermentor for making beer for the 1st annual Turkey Leg and Meade Extravaganza.