K21 Mead Kit.Pdf

WILLIAM’S® MEAD 5. Let the covered mead cool to 85° F. or less (usually much less). If it is higher, leave the Your Fermentation Area before transferring to a primary fer- mead an additional 30 days in the secondary menter (sanitized beforehand). A fermenter (minimum temperature 65° F.) be- Before starting, select an wort chiller will reduce cooling fore bottling. The final gravity will vary de- area that can get wet, like a time to 30 minutes or less if you pending on the type of honey used and fer- kitchen or laundry room, mentation temperature, and will often be 1.000 and one that is free of exces- have one, or you can place the pot sive airborne bacteria carefully into a sink full of ice water or even less. (which can give beer a sour to speed cooling. 12. Prepare to bottle. You will need 48 twelve taste). Cats, dogs, birds, and blowing air are notorious for 6. Once the raw mead is cool in the pot, pour ounce beer bottles, or 24 750ml wine bottles. spreading airborne bacteria. Keep pets out it into your sanitized primary fermenter. Add You can bottle using bottle caps or corks, ei- of the fermenting room, and avoid drafts. cold water if necessary to make 5 gallons. ther way can be used with equally good re- Cover the fermenter and prepare the yeast. sults because mead is not carbonated. If using a corker and corks, remember that the Instructions 7. To prepare the Dry Yeast mead needs to lay sideways during aging to 1. First you will need to obtain 12-14 pounds Packet, add the granular yeast prevent the cork from drying out. of honey (needed honey is not included). The to one cup of 95° to 105° F. wa- 13. After bottling, age the mead in a dark place honey you obtain will have a great affect on ter to rehydrate. Let it rehydrate for with a cool temperature (55° to 60°F. is ideal). the flavor of your finished mead, so get honey 10 minutes before stirring it into the Initially, the flavor of mead will be a bit yeasty that has been as lightly processed as possible. cooled raw mead in the fermenter with and hot, and will mellow and mature like wine The best honey has the lightest flavor, and a sanitized spoon. over the first year to become smoother and orange blossom, sage, clover, and raspberry cleaner. are all good choices. Try and get honey that 8. After the yeast is stirred in, seal the fermenter and fill the airlock 1/ full of water. has the words ‘unfiltered’, ‘uncooked’, or ‘raw’ 3 If possible, leave the bulk of your mead for a Unlike beer, mead must be fermented at a on the container. Darker-colored cooked or year or longer, as the flavor will really shine minimum of 68° F. (ideally 70° - 75° F.). Tem- processed honey will produce a mead with a after 1 year. Mead can be stored for years, peratures lower than 68° F. will result in a darker color and less aromatic character. undergoing subtle changes as the years un- stuck fermentation. fold. Serve chilled in a wine glass to best ex- 2. When you have honey, pre- perience the golden color and rich aroma of pare to boil the mead. In 3 to 5 9. The mead will start fermenting in 12 to 36 fine mead. Drink mead with respect, as it has gallons of boiling water, add the hours, as evidenced by a layer of foam appear- an alcohol content similar to wine, about 11% 12-14 pounds of honey, stirring ing on the surface (like sea foam) and the by volume. vigorously to prevent scorch- airlock will bubble for the first day or two of ing. Turning off the heat on active ferment. Let the mead ferment for 20 your stove while you stir to dis- days in the primary fermenter (remember, the Common Questions solve the honey will help prevent burning. temperature at all times must be a minimum Question: I added the yeast 5 days ago and I don’t of 68°F.). 3. Once the honey is thoroughly dissolved, see any bubbles in the airlock. Has the ferment turn on the heat and bring again to a boil for 10. After 20 days in the primary fer- started? 15 minutes. Be careful - when the mixture first menter, it is time to transfer to a glass Answer: It is best not to rely on the airlock as an indi- comes to a boil, it is prone to boil over, so watch or Better Bottle (PET barrier plas- cator of fermentation. Remove the airlock and stop- the pot carefully, and turn down the heat while tic) secondary fermenter with an per from the Siphonless Fermenter and peer inside at the inner walls of the fermenter - if there is a brown stirring to quell a boil over. After the boil starts, airlock and stopper. Sanitize the yeasty ring about an inch up from the surface level, bottle and transfer the mead into it the risk of a boil over vanishes in about 4 min- the ferment has started, and your lid has an air leak utes. with transfer tubing, leaving the in the seal (not serious). yeast sediment in the primary fermenter be- 4. At the start of the 15 minute boil, add the hind. Seal the secondary with an airlock and Question: The airlock bubbled vigorously for 2 days KSM100 Spice Pack (ginger and other stopper and leave for three months in a dark and has now stopped. Has the ferment stopped? spices), which also contains yeast nutrients to area at a minimum temperature of 60°F. (ide- Answer: This is normal. The peak of fermentation help ferment the mead, and acids to help bal- ally 65°- 70° F.). only lasts a day or two, and can be over in 1 to 2 days. ance the sweetness. Boil for 15 minutes be- After this point, it is often easier for the C02 in the fore turning off the heat and covering the pot 11. After 3 months in the secondary primary to push out the seal on the lid sides than it is to protect against airborne bacteria. fermenter, the mead is ready to be to push up the water in the airlock. checked for final gravity. Put a small amount of mead in a testing jar and williamsbrewing.com Refrigerate • Do Not Freeze add your hydrometer. Spin the instru- ment and read where the slender glass 800-759-6025 If kept refrigerated, shelf life is 6 stem emerges from the surface of the months from date of shipment. Copyright © 2006 William’s Brewing Co. mead. The final gravity should be 1.017 or less All Rights Reserved K21 Final Inspection by #5.

Load more