Loveofrose,
I found your recipe and have questions about terminology, etc.
- 1:2 DAP:Fermaid K = this is just nutrient and energizer, right?
- What does this mean: “add this at 2/3 and 1/3 sugar break”
- I usually either pitch the yeast directly into the mead without letting it begin to activate, or I set it in warm distillted water for 10 minutes
- Use Wyeast 1388 instead of Tokay yeast? (I think that is your point about BOMM)
- How does potassium carbonate affect the taste?
- Would you apply the staggered nutrient addition approach? If so, how?
- “Degas for a week” means…? Should one stir it vigorously for 15 minutes for the first 7 days, and then stop after days?
- Please confirm that after day 7, you use an airlock.
Many thanks. Sorry for the detailed questions but I have found that missing an instruction can have
Here is your original recipe:
Bray’s One Month Mead aka “the BOMM” - 1 gallon
No heat method.
Added Orange Blossom honey to SG of 1.096 in 1 gallon jugs.
Added 3/4 tsp of 1:2 DAP:Fermaid K; also, add this at 2/3 and 1/3 sugar break.
Add 3/4 tsp potassium carbonate.
Shake like hell to aerate.
Pitched Wyeast 1388 - Belgian Strong Ale activated overnight.
Aerate daily by shaking.
Pitching temperature 68 F, but the temperature in my house fluctuates from 70-80 F with no off flavors.
The BOMM - 5 gallons
Smack Wyeast 1388 pack for overnight.
Pitch into 1.5 liter starter with 6 oz honey and pinch of Go Ferm.
Put on stir plate for 2-3 days before pitching.
Add 1 gallon OB honey to 3.5 gallons water.
Use a drill powered mixer to mix honey.
Dose the following at must creation, 2/3, & 1/3 sugar break.
1 tbsp DAP + 2 tbsp Fermaid K
Add 3/4 tbsp potassium carbonate.
Stir again to aerate and add starter.
Add additional water to SG 1.096-1.1.
Degas daily for at least a week.
