5 gallon 18.8g Go-Ferm 376ml water 15g D254 yeast 30.9g Fermaid-O 1.150 SG / 34.29 Brix 1/3 sugar break = 1.098 1.040 Estimated FG 14 lbs Dark Wildflower honey 3 lbs D-45 Candi Syrup 2 lbs Lactose 1 lbs of Light brown sugar Dilute the lactose and brown sugar into a gallon or so of boiling water. Add your honey, candi syrup and the lactose/sugar water into a bucket and top off with enough water needed to reach the starting gravity listed above. Follow the Yeast Handling and Nutrient Addition process on MMR. Allow fermentation to finish, rack into secondary vessel and add in: 2 tbsp of ground Saigon cinnamon 3 vanilla beans cut lengthwise Give everything a good gentle stir and let sit for two weeks before racking, clarifying or filtering. Tip for adding ground cinnamon: Add the cinnamon into a few ounces of mead in a small container and blend it well with an immersion blender. It will never dissolve but this process helps with more even distribution of the cinnamon when added to your mead, rather than adding it in and having it just stay afloat.
top of page
bottom of page