Caramel Apple Mead

I do think I need to try this:

Recipe Type: Extract
Yeast: Lalvin K1v1116
Yeast Starter: yes
Batch Size (Gallons): 5
Original Gravity: 1.120
Final Gravity: 1.010
IBU: n/a
Steep Time (Minutes): 45
Color: golden brown
Primary Fermentation (# of Days & Temp): 15 days at 68F
Secondary Fermentation (# of Days & Temp): 35 days at 68F

4 Gallons apple juice
2 lbs DME
3 lbs 60L Crystal malt
7 lbs Orange blossom honey
2 lbs clover honey
2 lbs buckwheat honey
2 vanilla beans

Steep grains in 1.5 gallons of apple juice at 155F for 45 minutes and remove from heat. Stir in the DME and honey. Rinse grain sack with 1/2 gallon apple juice. Add the remainder of the apple juice. Aerate by vigorous stirring for at least five minutes. Aerate some more. I now use oxygen with a diffuser stone to aerate (better). Pitch yeast starter (hydrated with Go Ferm per container instructions) directly into the primary (plastic pail fitted with an air lock).

At about 1.075 add 5g Fermaid K
At about 1.035 add 5g Fermaid K
(Dissolve your nutrients in water before adding them to your must. This helps to minimize foam.)

Within about two weeks this should ferment out to 1.012 or so. Rack to secondary and add vanilla beans. Allow to remain in the secondary for about a month.

Rack again onto 1 lb of buckwheat honey and 1/4t potassium metabisuphite or 5 campden tabs and 2 1/2t potassium sorbate to stabilize. Add Super Kleer to clarify. Bulk age for six months to a year before bottling.

I adapted this recipe from one I saw on gotmead.com. Mine is about 14 months old and tastes just like caramel apples. It’s a medium sweet mead that’s very drinkable. At about 13.75% alcohol and no alcohol bite one should exercise caution since it goes down so smoothly.

((Credit goes to SummerSolstice on Homebrewtalk Mead Forums.

Original post (and 21 pages of comments with brewing tips) is here.))

 

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