5 gallon
10 lbs Avocado Blossom honey
10 lbs Wildflower honey
18.8g Go-Ferm
376ml water
15g Lalvin D254
30.9g Fermaid-O
1.150 SG / 34.29 Brix
1/3 sugar break = 1.098
1.045 Estimated FG (before coffee addition)
1.035 Estimated FG (after coffee addition)
Top off your honey with enough water to reach the starting gravity listed above.
Follow the Yeast Handling and Nutrient Addition process on MMR.
Allow fermentation to finish on its own.
For the coffee addition:
- 1.5 gallons of ice cold water (add ice to the 1-gallon mark on a measured pail, then add water until you reach 1.5 gallons total volume)
- Add 2 lbs of coarse ground espresso coffee into a mesh bag
- Submerge coffee into the ice water making sure all of the coffee is wet
- Cover the pail and let sit for 12-24 hours
- Stir everything up once again and pull coffee bag out, allowing everything you can to drip from the bag
- You should have approximately 0.75 to 1-gallon of cold brewed coffee
- Add the coffee to your mead
Optional: Add another 1 lbs of whole coffee beans to boost up the aroma if preferred.
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