This is one of the four fermentations that came from this years haul from moods farm. I wanted to create a sack mead with a fair amount of residual sweetness. To accomplish this I chose a wine yeast with a low alcohol tolerance. In order to create a mead that I can drink in a few months, I chose to do staggered nutrient additions. I chose to use Butterbean since it is one of my favorite meads, and I was curious what it’s soft and mellow character would do for the cyser.
- 1 Gallon of Mood’s Farm Cider
- 3 Lb Butterbean Honey from Harvey’s Honey
- 1/2 tsp Pectic Enzyme
- Nutrients: 1 g Fermaid K & 0.5 g DAP in 4 increments
- 1 Campden Tablet
- Yeast: Cote des Blanc (2 Packs)
Process: After sanitizing all equipment, I poured the cider into the fermenting carboy. I then heated my honey in hot water to allow it to become less viscous. I then mixed thoroughly and added my Pectic Enzyme / Campden Tablets. I then left the mixture covered with a paper towel and rubber bands. The next day I pitched 2 packets of yeast hydrated with Go-Ferm. I then added the first round of nutrients, but made a bit of a mistake and substituted Yeast Energizer for the Fermaid K. I continued this process of adding nutrients and degassing. After 2 weeks I racked from the brewing bucket into the secondary fermenter. (TO BE CONTINUED)