5 gallon
Yeast Option 1:
1 packet of Wyeast 1318 London Ale III (67F)
Yeast Option 2:
1 packet of Omega Yeast OYL-057 (72-98F)
30.9g Fermaid-O
1.035 SG / 8.78 Brix
1.000 Estimated FG (for fermentation)
1.008 after back sweetening
Honey Options:
5 lbs Orange Blossom or any other light honey (for fermentation)
1.25 lbs (1 lbs 4 oz) Orange Blossom honey (for back sweetening)
Add your honey into a bucket and top off with enough water if needed to reach the starting gravity listed above.
Bring your liquid yeast packet within 10F of your must and add the yeast in.
Add all of your Fermaid-O addition 24 hours after yeast pitch.
Keep oxygen out of your fermentor from this point on.
Add the following into a secondary vessel before racking mead into:
- 2.5oz of Citra pellet hops (as requested by listener)
- 5oz of Amarillo pellet hops (as requested by listener)
Transfer onto the hops in secondary (on a blanket of CO2 preferably) and let sit for 7-10 days. Rack off from the hops and stabilize with sulfite and sorbate.
Back sweeten with 1.25 lbs of Orange Blossom honey, to roughly 1.008 specific gravity.
Carbonate via bottling conditioning or force carbonation.
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