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Author Topic: Strawberry Dry-Hopped Sack Mead  (Read 2361 times)

Offline Richard

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Strawberry Dry-Hopped Sack Mead
« on: July 16, 2011, 02:45:54 PM »
Finally got my honey, so here we go again...

Ingredients:
  • 20lbs non-pasteurised honey.
  • 1 cup lemon juice - the bottled stuff (ascorbic + citric acid)
  • 3 tsp Yeast Nutrient (blend including yeast hulls).
  • 3lbs strawberry puree.
  • 3oz of Fuggles pellets.
  • Enough water to make the above fill a 6 gallon carboy with a few inches of headspace.
  • Lalvin 1118.
  • 6 Campden Tablets
  • 3 tsp K-sorbate.


Method:
  • Sanitise 6 gallon "wine bucket", and large plastic spoon.
  • Pour honey in bucket.
  • Add cold water to make to 6 gallons (yup; really trying to keep the honey flavour in place this time)
  • Add the yeast nutrient.
  • Add the lemon juice.
  • Pitch yeast.
  • Wait until visible fermentation has stopped.
  • Add strawberry puree to primary, shake everything up.
  • Wait again for fermentation to stop.
  • Rack to secondary.
  • Wait a month or two
  • Stabilise with 6 campden tablets and 3 teaspoons of K-sorbate.
  • Back-sweeten to 1.010.
  • Add dry-hopping; wait two weeks.
  • Fine.
  • Bottle.


OG should be about 1.120, fg pre-backsweetening should be about 1.0. Total ABV 14-15%.
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Offline Dean

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Re: Strawberry Dry-Hopped Sack Mead
« Reply #1 on: July 16, 2011, 02:50:05 PM »
I would like to try this ....it sounds good!

Offline Richard

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Re: Strawberry Dry-Hopped Sack Mead
« Reply #2 on: July 16, 2011, 03:36:21 PM »
OG on this was 1.130. If I'm doing my numbers right, that should pretty much push the 1118 to its absolute limits. I have a feeling this one will take a _while_ to age.

So... brew club meeting in 2015 I'm sure you can have some :D
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Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

Offline Richard

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Re: Strawberry Dry-Hopped Sack Mead
« Reply #3 on: July 17, 2011, 12:59:39 PM »
These brews already have character. One of them is lazy (just putting out a little CO2 - "Do I have to?") and the other is aggressive (blew the airlock off coating the vicinity in a sticky honey/yeast mix). Beats me why the difference, as the base recipe for both is the same...


There is a visible wavefront of bubbles moving down the carboy, which makes me wonder - at a certain gravity, would bottom fermenting (e.g. wine) yeast turn into top/middle-fermenting 'cause it can't sink further yet?
Charter Member

Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.