Necessary Equipment
Scale (optional) you can record weight total weight of each ingredient first time, then use scale
weight in grams in the future).
Primary Fermentor ( 10 gallon bucket)
Hydrometer and Test tube
Large spoon (metal or plastic)
Racking Tube 5/16 OD x 3/16 ID x 4 ft.
Funnel
Measuring Spoons
Turkey Baster
Two 5 Gallon Carboys
One one-gallon glass bottle
One half-gallon glass bottle
A number of smaller glass bottles with 38 mm necks
Measuring cup ( can be plastic) up to 32 Fl. Oz.
Wooden Dowel for stirring carboy
4 Fermentation locks
4 Rubber Stoppers (one for carboy, 3 for 38mm jugs)
Hand Sprayer for Sanitizer
Bottle Rinser (hook up to sink faucet) OPITIONAL
Bottle Brush for Carboys
Bottle Brush for Wine Bottles
“Shut off” tube for filling bottles
Siphoning tube to start racking procedures
ADDITIVES
Potassium Metabisulfite
Malic Acid
Citric Acid
Potassium Bicarbonate
Fermaid
Diammonium Phosphate (DAP)
2 pks. Lavin D-47 yeast
Potassium Sorbate
“DUALFINE” (for clarifying the mead)
Bentonite
One Step – Cleanser
Sanitize solution: 2 Tablespoons potassium metabisulfite in ½ gallon water.
RECIPE .FOR 5 GALLON SEMI-SWEET MEAD <HONEY WINE)
- Prepare Must in Primary Fermenter
14 ¾ lb. Honey (clover, black locust, wildflower, etc.)
4 ¾ gal Spring Water to make about 5 ¾ gallons of must
(Test specific gravity: should be about 1.090 (21.6 Brix)) 7 Tablespoons plus 2 Teaspoons Malic Acid
3 ½ Teaspoons Potassium Bicarbonate (buffer agent to adjust Ph)
¼ Teaspoon Potassium Meta-bi-sulfite (Sanitizing agent for must)
- 24 hours After Preparin& Must in Primary Fermenter
Add 1 package of Lalvin D-47 or Lalvin EC-1118 yeast
. (activate yeast prior to pitching into must)
. Signs of fermentation should start in 24 hours
- After 12 hours mentation
3 ½ Teaspoons of DAP (Di-ammonium Phosphate-Nitrogen source for fermentation)
- 7 Days After Startin& Must
Slowly add 3 ½ Teaspoons of Fermaid K yeast nutrient (this will cause foaming) Transfer to Glass Carboy,, (clean and sanitize opening of carboy and add air lock) (Optional-Stir every 2-3 days until fermentation stops)
- Racking & Pre-Sweetening
After fermentation is complete (4-6 weeks), when specific gravity is 1.006 or less, rack mead off the sediment, then add:
¼ Teaspoon Potassium Meta-bi-sulfite (Sanitizing agent)
2 Teaspoons Potassium Sorbate (Halts fermentation-wine stabilizer) 1 lb. Honey (maybe more) specific gravity of1.014 or less
- Clearing the Mead
Wait at least 3 weeks, (rack if there is a large amount of sediment)
(Option 1)-Add two part package of Dualfine to clarify. Follow package directions. or
(Option 2) – Add 2 ½ Teaspoons of Bentonite (follow manufacturer’s directions) Wait 1 week
Add 6 Teaspoons Sparkolloid (follow manufacturer’s directions) in 5 oz. water Wait 2 weeks or more then rack the mead off sediment.
Then add:
1/8 Teaspoon Potassium Meta-bi-sulfite (Sanitizing agent) 5 ½ Teaspoons Malic Acid
Let Mead age at least 3 months – sweeten with sugar if a sweeter Mead is desired
- Bottling the Mead
(Filter if possible) Just before bottling, add:
1/8 Teaspoon· Potassium Meta-bi-sulfite (Sanitizing agent) 2 ½ Teaspoons Citric Acid or Acid Blend
(Optional) 2-4 Tablespoons sugar
Sanitizing solution – Mix 2 Tablespoons Potassium Meta-bi-sulfite with ½ gallon water.