Notes: Make a yeast starter by stirring yeast, nutrient, and 1 Tbsp dextrose in 1 cup of water in a sanitized container. Cover and shake until dissolved.
Heat 3 gallons of water to 120 degrees, turn off heat and add honey, potassium carbonate, and lemon peels. Stir until honey is dissolved. Rack to primary fermenter and cool to room temp.
Pitch yeast once must falls below 80 degrees. Agitate heavily for 3-5 minutes and airlock.
Repeat agitation several times over the course of the next 24 hours.
At first sign of fermentation, add 1 tsp each of nutrient and DAP.
Repeat 2 days later.
Wait for fermentation to stop (aprox 3 weeks) and rack to secondary.
*at this time, you can add any fruit/spice/herb if desired (make sure to boil it!)
Leave mead to age in secondary for 2 months. Rack to bottling bucket, bottle and age for a minimum of 6 months. |
