Snyder
Well-Known Member
Hi, I have some question about my first foray into mead making. Here's my recipe I found:
3 lb Honey
1 Gal Apple cider
1 tsp. acid blend
1 tsp pectic enzyme
1 pk champagne yeast
1 tsp yeast nutrient
1 1/2 c. orange juice at room temp.
boil 1 part honey to 2 parts water. Let cool and tranfser to fermenter. Add cider, acid blend and pectic enzyme. Let sit covered for 24 hours.
Make a starter with yeast using yeast, yeast nutrient and orange juice. Shake and let stand 1-3 hrs until bubbly.
Rack after most vigorous fermentation. Re-rack @ 3, 6, 9 months for 1 year total.
Bottle and age for 6 months.
My questions are:
If I plan on doubling the recipe, do I double the acid blend and pectic enzyme? Also, I assume I don't double the yeast nutrient because I'll still be using only 1 pk of yeast. And finally, I could find very little info about this orange juice method for making a starter. Is this really the best way? Thanks in advance.
3 lb Honey
1 Gal Apple cider
1 tsp. acid blend
1 tsp pectic enzyme
1 pk champagne yeast
1 tsp yeast nutrient
1 1/2 c. orange juice at room temp.
boil 1 part honey to 2 parts water. Let cool and tranfser to fermenter. Add cider, acid blend and pectic enzyme. Let sit covered for 24 hours.
Make a starter with yeast using yeast, yeast nutrient and orange juice. Shake and let stand 1-3 hrs until bubbly.
Rack after most vigorous fermentation. Re-rack @ 3, 6, 9 months for 1 year total.
Bottle and age for 6 months.
My questions are:
If I plan on doubling the recipe, do I double the acid blend and pectic enzyme? Also, I assume I don't double the yeast nutrient because I'll still be using only 1 pk of yeast. And finally, I could find very little info about this orange juice method for making a starter. Is this really the best way? Thanks in advance.