Type: Mead
Batch Size: 5.00 gal
Final Bottling Vol: 4.50 gal
Fermentation: Ale, Single Stage
Est Orig Gravity: 1.123 SG
Est Alcohol by Volume: 15.1 %
Honey Percentage: 92.2 %
Date: 18 May 2021
Version: 1
Age in Days: 57 days
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU Volume
8 lbs Fruit - Multi-Berry (Raspberry, Blueberry, Strawberry) [Steep] (0.0 SRM) Adjunct 1 34.8 % 0.65 gal
15 lbs Honey - Clover (Members Mark) [Primary] Honey 2 65.2 % 1.25 gal
2.0 pkg Lalvin 71B-1122 (Lallemand - Lalvin #71B-1122) [23.66 ml] Yeast 3 - -
0.25 tsp Potassium Metabisulfite (Secondary) Other 4 - -
5.00 tsp Potassium Sorbate (Bottling) Other 5 - -

Gravity and Alcohol Content

Est Original Gravity: 1.123 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 15.1 %
Est Calories: 437.0 kcal/12oz
Measured Original Gravity: 1.125 SG
Measured Final Gravity: 0.998 SG
Actual Alcohol by Vol: 17.3 %
Calories: 439.7 kcal/12oz

Primary and Secondary Additions

Primary Fermentables Weight: 15 lbs
Primary Fermentables Vol: 1.25 gal
Primary Water Addition: 3.75 gal
Secondary Fermentables Weight: 0.0 oz
Secondary Fermentables Vol: 0.00 gal

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F



5/18/2021 - Brew Day - Blended mostly thawed fruit in the blender with some warm water a couple pulses in batches until that was mixed. Did not use a mesh bag initially so I could make sure to aerate and mix with the Mix-n-Stir. Soaked honey bottles in warm water for 15 minutes before pouring into fermenter on top of fruit. Used hot tap water to rinse out any honey left in the bottles by filling halfway full, shaking, and pouring into the fermenter. Topped up to around 6.5 gallons with carbon-filtered tap water. Added rehydrated yeast along with the first part of the staggered yeast nutriend addition and mixed/aerated well. Put the lid on loosely and continued to mix/aerate twice a day for the next 6 days and add the nutriend additions every-other day as suggested. SG = 1.125

5/23/2021 - Transferred mead into a new bucket with a sanitized mesh bag so I could strain out the fruit. Took a gravity reading at it was at 1.050, so more than halfway through fermenteation.

5/24/2021 - Removed fruit and squeezed excess liquid back into fermenter. Aerated with mix-n-stir and put lid on loosely. I plan to aerate a few more times and then put the lid on tight and allow to sit for a couple weeks.

6/17/2021 - FG = 0.998. Transferred to secondary along with .25 tsp potassium metabisulfate. Good berry flavor with some light honey notes. The alcohol seemed very strong though, and overtook the other flavors with a hot burn up front and into the finish.
**Added around 2 qts of distilled water to the fermenter to reduce headspace and tone down the alcohol a bit. I may need to dilute it a bit more if/when I back-sweeten it before kegging and/or bottling.

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