Notes: 1. In a large brew pot, boil 3 gallons of water.
2. With the pot removed from the burner, add 2 lbs honey. Make sure to stir the water so the honey dissolves completely and doesnt burn on the botttom of the pot. When the honey fully dissolved, return the pot to the burner.
3. As the liquid starts boiling again, add 1/2 0z Saaz pellet hops, boil for 15 minutes then add another ½ oz Saaz hops for another 15 min.
4. At the end of the boil, remove the pot from the burner and let cool to about 90 degrees fahrenheit. Add and dissolve the remaining 4 lbs of honey along with the juice of one lemon.
5. Add the must to a primary fermenter, aerate the heck out of it, and pitch the yeast.
6. Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees.
7. After 2 weeks, with a siphon, re-rack the mead into a sanitized 3 gallon carboy.
8. Add the remaining 1 oz of hops in a muslin bag to the secondary.
After 2 weeks, re-rack, then let age for 4 months (age through the summer).
9. Dissolve the corn sugar in 1 cup warm water and add to carboy.
10. Fill sanitized bottles and let age for another 2 weeks. |
