Episode 34

The Mead House session-style mead recipe project. These recipes are far from perfected, but provide a good starting point from which to build great session-style meads.  As a community, we would like to take these recipes and tweak, twist and make them excellent.  Give them a try, put your own spin on them and let us know what works, what doesn't and how to make them perfect.  The recipes can be found in the recipe section under Ryan.   Lemon Melomel - Version 1 2-gal 2.5lbs wild flower honey 22.5oz lemon juice (three 7.5oz bottles Minute Maid Premium 100% Pure Lemon Juice - in refrigerated section) SG - roughly 1.050 KV1-1116 Fermaid-O, 1gram each at: pitch, 24hrs, 48hrs After fermentation added 1 cup strong black tea Bottle carbonated with 2oz corn/priming sugar Lemon Melomel - Version 2  2-gal 2.5lbs white clover honey 22.5oz lemon juice (three 7.5oz bottles Minute Maid Premium 100% Pure Lemon Juice - in refrigerated section) SG - roughly 1.050 WYEAST 1388 Fermaid-O, 1gram each at: pitch, 24hrs, 48hrs After fermentation added 1 cup strong black tea Carbonated on nitro Hibiscus Cyser  1-gal 1lbs wildflower honey 1gal apple juice - used Kirkland EC-1118 In secondary, add 8oz song hibiscus tea (steeped loose-leas hibiscus tea for 30min) SG -  1.065 fg. 0.98 Bottle carbonated with 1oz corn/priming sugar Cherry Bourbon  1-gal 1lbs wild flower honey 71B-1122 1/2 gram Fermaid-O: pitch, 24 hours, 48 hours SG -  roughly 1.040 when completely dry (>1.000), stabilize with Potassium Sorbate Add 4oz. tart cherry juice Add 1 bourbon stave (could use bourbon soaked cubes) Age 4 months