Fast-fermenting dry traditional mead using Wyeast 1388 and a staggered DAP/Fermaid K nutrient protocol, drinkable in about a month. Original gravity about 1.099 sg (~23 brix), finishing dry near 1.000 sg (~0 brix). Primary/secondary/bottling day counts are not specified in source, estimated. Source: https://denardbrewing.com/blog/post/brays-one-month-mead/
Shared Recipe
by Fermo Kitchen
A sweet, still blackberry and orange blossom honey melomel adapted from a public homebrew recipe. Target OG 1.128 sg (about 30 brix), target FG 1.010 to 1.020 sg (about 2.5 to 5 brix). Fermentation and bottling durations not specified in source, estimated. Source: https://wiki.meadtools.com/en/recipes/melomels/0002
Day 0 (start)
20 lb of Blackberries
Add Blackberries: Combine the blackberries with a little water in the primary vessel and macerate thoroughly with a drill mixer or paint stirrer; a brewer's bag helps contain the fruit for easier straining later.
2.5 tsp of Pectic Enzyme
Add Pectic Enzyme: Mix in the pectic enzyme after macerating to help break down the fruit pulp.
12.5 g of GoFerm PE
Rehydrate Yeast: Rehydrate the yeast in GoFerm PE, using the standard water-to-nutrient ratio, at 110F (43C), following standard rehydration steps.
14 lb of Honey
Add Honey: While the yeast rehydrates, mix the honey into the berries and top off with water to reach the full batch volume.
Prepare Orange Zest and Juice: Zest and juice all the oranges, discarding the pith, then freeze the juice and place the zest in a brewers bag to freeze as well for use later in secondary.
10 g of RC-212 or 71B
Pitch Yeast: Pitch the rehydrated yeast into the must.
Check Original Gravity: Take an initial hydrometer reading before fermentation gets underway; target OG is 1.128 sg (about 30 brix).
Set Fermentation Temperature: Maintain fermentation temperature between 62 and 65F (17 to 18C) throughout primary.
Begin Aeration Schedule: Aerate the must twice daily until gravity reaches about 1.100 sg (about 24 brix), then stop aerating.
Day 1
8.5 g of Fermaid O
Add First Nutrient Dose: Add the first staggered nutrient dose approximately 24 hours after pitching.
Day 2
9.5 g of Fermaid K
Add Second Nutrient Dose: Add the second staggered nutrient dose approximately 48 hours after pitching.
Day 5
Check Gravity at Sugar Break: Check gravity daily and confirm it has reached the one-third sugar break at about 1.100 sg (about 24 brix).
11.7 g of DAP
Add Final Nutrient Dose: Add the final staggered nutrient dose now that the one-third sugar break has been reached.
Day 21
Check Final Gravity: Once active fermentation has slowed, check gravity until it stabilizes within the target FG range of 1.010 to 1.020 sg (about 2.5 to 5 brix).
12 pcs of Orange Zest and Juice
Add Orange Zest and Juice: Add the frozen orange zest and juice prepared on day 0 now that fermentation has finished; adding it at this stage preserves the aroma best.
Day 30
Rack Mead: Rack the mead off the fruit and sediment into a clean vessel now that gravity has stabilized for up to two weeks; consider adding bentonite if excessive solids remain in suspension.
Day 35
Confirm Fermentation Complete: Confirm gravity is stable, and fermentation has fully finished before moving on to bottling.
Fine or Clarify: Fine or filter if desired; otherwise wait until the mead is naturally clear before bottling.
Bottle Mead: Bottle the finished melomel; if force carbonation equipment is available, a lightly sparkling version can be produced; otherwise bottle it still.
Day 125
Ready to Enjoy: Serve chilled or at cellar temperature; this melomel is best after extended aging and often continues to improve with time in the bottle.
A simple traditional show mead made with raw, unheated orange blossom honey, staggered nutrient additions and Lalvin 71B-1122, finished with a short rest on oak cubes for a light vanilla note. Nutrient doses converted from 1 tsp per addition to grams; oak amount, sugar break timing and all durations not specified in source, estimated from the author's reported 7 to 8 week turnaround. Final gravity check added for safety, not in original source. Source: https://www.reddit.com/r/Homebrewing/comments/kp3mb/comment/c2vv9p3/
Traditional high gravity bochet (burnt) mead made by caramelizing the honey before fermentation, giving a deep copper color and a toffee-like, sherry-style character. Source: https://homebrewersassociation.org/homebrew-recipe/castle-bochet-mead/ (primary, secondary and bottling durations are not given precisely in the source, estimated here from typical high gravity mead practice)
Quick, fast-clearing grape mead (pyment) made with Welch's grape juice and honey, backsweetened and stabilized after primary. Closest available type is Grape Wine (pyment itself is not one of the 8 listed types). Yeast dose not specified in source, standard 5g packet assumed. Buckwheat honey's exact role is disputed in the source discussion (nutrient boost vs flavor), kept here as a small flavor addition. Backsweetened to a sweet finish by default; for a lighter, semi-sweet result use 4oz honey instead of 6oz at the backsweetening step. Source reports the mead was ready to drink in about 5 weeks. Source: https://www.homebrewtalk.com (Joe's Grape Mead / Pyment / Melomel thread)
Fast-fermenting dry traditional mead using Wyeast 1388 and a staggered DAP/Fermaid K nutrient protocol, drinkable in about a month. Original gravity about 1.099 sg (~23 brix), finishing dry near 1.000 sg (~0 brix). Primary/secondary/bottling day counts are not specified in source, estimated. Source: https://denardbrewing.com/blog/post/brays-one-month-mead/
