all measures for 100 Liter
Castellan (66% honey)
300g celery root
100g hops
3 vanilla beans
10 years aging, or only 5 if you leave it in a half empty barrel with an open top covered with a cloth (!)
Capuchin (50% honey)
100g hops
10g ginger
Bernardine (33% honey)
50g hops
50g rose petals
20g...
The intention is to do it "by the book" as those recipes were written. He explains how to use a fresh egg for gravity reading, which I thought that was pretty clever. Also to elaborate on the technique; he suggests simmering the ingredients with the honey-water for 30 minutes while skimming off...
It's all good, that's why we're here isn't it? The flavorings were indeed expensive. My current state of thinking is to make the bulk mead with no additions, just honey and water, and then add the proportion of flavorings to individual gallon jugs (4 or 5). Original post was more about sharing...
I'm fermenting ~20L right now with no additions, just honey and water. 100 simply makes for easy math.
No magic dancing. Clean water, clean honey, shake shake shake, pitch yeast, let time work.
It is a leap of faith, but anything worth finding out requires ****ing around.
https://wmbc.olsztyn.pl/Content/2517/54019_art.pdf
Assuming the most common Trojniak, I went through all the meads and listed the ingredients as though they were one recipe.
Would this be some sort of horrible crash of flavor?
100 Liter Trojniak (33% honey water)
500g black currants
300g...