I usually hang at homebrewtalk and gotmead forums, but I thought I would come back to give some updates and new tried and true recipes for all the mazers here.
BOMM Recipe - 1 gallon
(Updated for clarity & post fermentation options)
Start with 1 gallon spring water.
Remove 1/2 cup water to compensate for smack pack volume.
Draw line on jugs at this water level.
Remove an additional 3.2 cups of water from jug (757 ml).
Add Orange Blossom honey (or your favorite varietal honey) back to line.
-About 2.5 lbs. SG 1.099ish.
Add 1/4 tsp DAP and 1/2 tsp of Fermaid K. Add these again at 2/3 (1.066) & 1/3 (1.033) sugar break.
-These are nutrients you can get at homebrew shops or Amazon. Diammonium phosphate (DAP) is a free nitrogen source. Fermaid K contains vitamins, minerals, and trace nutrients. Honey is very deficient in nutrients so you need both to prevent fusel production.
Add 1/4 tsp K2CO3. One time addition.
-Potassium carbonate (K2CO3) is preferred due to high K+ levels, but potassium bicarbonate (KHCO3) will work fine. This is for pH buffering and to provide K+ for the yeast.
Shake with the top on until honey is fully dissolved. It will require some effort! You’re earning your mead!
Add activated Wyeast 1388 yeast smacked for about 2 hours.
No water in airlock for 7 days or the gravity falls below 1.033. Whichever comes first, add water or vodka to airlock.
Ferments dry in about a week.
NOTE: Wyeast 1388 is NOT sensitive to temperature. Temperatures of 65-80 F all yield clean mead free of fusels. The yeast do ferment the fastest at 68 F however.
Post Fermentation (Optional!)
Add 1 vanilla bean, 3 cubes American Medium toast and 2 cubes French Medium toast oak for 2-4 weeks to taste.
You can also step feed small additions of honey until the yeast give up to sweeten. Just be sure your gravity is stable over several weeks to avoid bottle bombs!
I’ve also had good luck racking on 3-5 pounds of frozen berries to make a melomel.
JAO All Natural BOMM - 1 gallon
Note: This is a hybrid recipe for those who cannot obtain the nutrients needed for a BOMM or want a much faster JAOM.
Start with 1 gallon spring water.
Remove 1.5 cup water and draw a line at this water level.
Remove 4.66 cups of water.
Add honey back to previous line (3.5 lbs).
-Sue Bee Raw Honey is fine or your favorite varietal honey.
Add zest and fruit of one organic Valencia orange, minimal pith. If you like pith bitterness, add 1/4 of the orange pith.
~25 raisins (a small box)
1/2 cup of dried currants for additional K+ and nutrients.
1/2 small clove
1/2 cinnamon stick
1/8 whole nutmeg and 1 allspice berry
1 vanilla bean
Smack pack of Wyeast 1388 activated for 2 hours.
This mead may or may not be clear in a month, but is perfectly drinkable in a month.
If you really want it clear, apply SuperKleer according to directions. Afterwards, cold crash for a week. Bottle the semi-clear mead and it will clear in the bottles in a matter of weeks.
Using the highly technical pin pricked balloon airlock for JAOM authenticity!
Cyser BOMM - 1 gallon
Start with 1 gallon of sprouts apple cider.
Remove 2.33 cup of juice to compensate for volume of othe ingredients.
Added 2.4 oz dark brown sugar, 1.6 oz dates, and 1.33 cups orange blossom honey.
Added 1/2 tsp pectinase.
Add 1/4 tsp DAP and 1/2 tsp of Fermaid K.
Add 3/4 tsp K2CO3
Shake like hell to mix honey and aerate.
SG - 1.094
Add 1 smack pack of Wyeast 1388.
After it reaches 1.000, rack into secondary.
Add 1 vanilla bean and 5 medium toast Hungarian oak cubes 1 month before bottling or to taste.
Better brewing through science!