Recipe Archives->Drinks->Mead 01

BLACK MEAD                             
Servings: 4

4 lb blackcurrants                     
1 cup grape concentrate       
2 lb honey                                                            
1/4 oz maltic acid             
1 gallon water                                                            

Dissolve the honey in 1/2 gallon warm water and add the acid and
nutrients. Add mixture to the blackcurrants together with 1 quart
cold water and 100 ppm sulphite (2 Campden tablets). After 24 hours,
add the yeast starter. Ferment on the pulp for 3 days then strain
off the latter and press it lightly. Add the grape concentrate,
make the volume to 1 gallon with cold water (if necessary) and
ferment until the gravity drops to just below 0. Rack at this stage,
add 50 ppm sulphite (1 Campden tablet) and top with water if
necessary. Fit jar with air-lock. Add 1 Campden tablet per gallon
at each racking. Rack at 3-4 month intervals.


BEGINNER'S ADDITIVES:

Juice of 2 lemons
1/4 tsp marmite   
pinch of epsom salts
1 tsp Ammonium phosphate (or 2 nutrient tablets).                    
1 Tbsp very strong tea


ADVANCED ADDITIVES:

5g Ammonium phosphate
2g Potassium phosphate
1g Magnesium sulphate
1 5mg Vitamin B1 tablet per 2 gallons.---nutrients                   
2g Tannic acid      
6.5g Tartaric acid 
10.5 Malic acid   
3.5  Citric acid 

To make measuring easier multiply by 20, and disolve in 1 quart water.
1 gallon gets 2 oz.                                                  

Printable version: mead01.txt.