Print

Semi-Sweet Mead

From the BrewBlog of Bruce Buerger – Waukesha, Wisconsin USA
Printed July 21, 2017

Specifics
Style: Semi-Sweet Mead
Brew Date: November 6, 2011
Yield: 5 gallons
Color (SRM/EBC): 3/5.9
Batch No: 1
OG: 1.100
Target OG: 1.100
Status: Primary
BJCP Style Info: Semi-Sweet Mead
Bitterness: N/A
Color: N/A
Info: Similar in balance, body, finish and flavor intensity to a semisweet (or medium-dry) white wine, with a pleasant mixture of honey character, light sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol and honey character is the essential final measure of any mead.

Commercial Examples: Lurgashall English Mead, Redstone Traditional Mountain Honey Wine, Sky River Semi-Sweet Mead, Intermiel Verge d’Or and Mélilot.

General Information
Method: Other
Ingredients
15.00 pounds Honey - Wildflower  
Non-Fermentables
1 tsp Nutriferm Energy  
3/4 tsp Nutriferm Advance  
Yeast
Name: Lalvin
Manufacturer: Lallemand - Lalvin
Product ID: 71B-1122
Type: Wine
Flocculation: High
Attenuation: 75%
Temperature Range: 59–86°F
Amount: 5 gr
Water Profile

Hygeia Springs, Big Bend, WI

Calicum: 87 ppm
Bicarbonate: 362 ppm
Sulfate: 16 ppm
Chloride: 106 ppm
Sodium: 56 ppm
Magnesium: 41 ppm
PH: 7.5%
Notes:

A spring which flows from a source 2,200 feet below the earth’s surface near Big Bend, WI.  Click Here For Google Map

Procedure

Diluted 15 lbs of honey into a pail with 3 gallons of water.  Mixed thoroughly with 3/4 tsp of Nutriferm Advance and added pure oxygen for 15 seconds.  Re-hydrated yeast with 1 tsp of Nutriferm Energy.

Special Procedures

Staggered Nutrient Additions of Nutriferm Advance:

  • 0.75 tsp initially
  • 0.75 tsp after 24 hours
  • 0.75 tsp after 48 hours
  • Final 0.75 tsp after 30% drop from O.G.
Fermentation
Primary: 28 days @ 72° F
Semi-Sweet Mead
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Boil Time:  
Original Gravity: 1.100 / 23.7° P  
     
     
     
     
Brew Day Notes
 

Printed using BrewBlogger 2.3.2 Personal Edition, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.