5 gallon 9.3g Fermaid-O 1 packet of Wyeast London Ale III 1.050 SG / 12.4 Brix 1.000 Estimated FG 1.020 Back sweetened with 2.75 lbs of honey 4 lbs Avocado blossom honey 3 lbs Orange blossom honey 8oz Lactose Add your honey into a boil kettle and top off with enough water needed to reach 6.5 gallons of total volume. Dilute the honey and fire on your kettle. Heat to 180F and turn off the heat. Add your lactose and 5oz of Galaxy pellet hops. Create a whirlpool in the kettle and let rest for 20 minutes. Chill the must down as close to 64F as quickly as possible and pitch your yeast at similar temperature of the must. For the sake of making this on the home brew level, you will be fermenting this dry and then back sweetening to 1.020 SG. This will take roughly 2.75 lbs of honey in 5 gallons of mead. For nutrient additions, add all of your nutrient in at once 24-hours after yeast pitch.and keep oxygen out of your fermentation vessel from here on out. Allow fermentation to go dry. In a secondary vessel, add in: 2.5g Potassium Metabisulfite 4g Potassium Sorbate 5 vanilla beans (cut lengthwise) 8oz Galaxy pellet hops 7oz Vic Secret pellet hops 2.75lbs of Orange Blossom honey diluted in enough water to easily mix into the mead Purge the secondary vessel with CO2 and transfer the mead under CO2 pressure into it. Allow to sit for 7 days and then transfer under pressure into a CO2 purged keg. Force carbonate to 2 volumes of CO2 and enjoy.
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