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FermologShared Batch
by Stuart DunniganA traditional mead which will be split to make at different meads.
1 / 2
OG
measured1.137
Latest
at day 30
1.000
ABV
max 18.0%
18%
Volume
23 L
100% of the sugar fermented
Ingredients
Sep 11, 2026 · Day 0
Honey6.8 kg
Pectic Enzyme1 tsp
Tannin Powder1 tsp
Lalvin 71B5 g
Go-Ferm Protect6.6 g
Fermaid O6.2 g
1.137SG
27.5°C
1.127SG
Sep 12, 2026 · Day 1
21.2°C
Fermaid O6.2 g
1.100SG
21.5°C
Sep 13, 2026 · Day 2
Fermaid O6.2 g
1.094SG
22.1°C
Sep 14, 2026 · Day 3
Fermaid O6.2 g
Sep 15, 2026 · Day 4
1.075SG
22.4°C
Sep 17, 2026 · Day 6
1.068SG
22.2°C
Sep 19, 2026 · Day 8
1.054SG
23.4°C
Sep 21, 2026 · Day 10
1.044SG
22.4°C
Sep 23, 2026 · Day 12
1.030SG
Sep 24, 2026 · Day 13
20.4°C
Sep 29, 2026 · Day 18
1.018SG
21.4°C
Oct 3, 2026 · Day 22
1.011SG
19.6°C
Oct 4, 2026 · Day 23
1.006SG
Oct 11, 2026 · Day 30
1.000SG
20.1°C
Oct 16, 2026 · Day 35
Lingonberry mead using the City Steading Brews recipe but with Heather honey rather than Heather tips.
