Jump to Body Text
biergotter
home
us
blog
brewing
recipes
tasting
awards
charts
equipment
wishlist
toblero
links
email

Recipes

Still mead:

  • 13.5# clover honey
  • Lots of yeast nutrient
  • 1 vial WLP 715 Champagne Yeast

Honey was pasteurized at 155F for ~5 minutes with about 2 gallons of water and then poured into carboys half filled with cold water. Then topped off to 5 gallons and oxygenated for about 90 seconds. Yeast was pitched once the temperature dropped down far enough.

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Wednesday, 12-Oct-2005 20:12:28 MST