5 gallon
6.3g Go-Ferm
126 ml water
11.2g Fermaid-O
Yeast Options:
1) 5g Redstar Premier Cuvee yeast
2) 5g Anchor Alchemy II (medium N needs)
1.050 SG / 12.39 Brix
1/3 sugar break = 1.034
0.998 Estimated FG
Back sweeten if needed after beet addition to 1.015 SG
Honey Options:
7 lbs Star Thistle Honey, Wildflower, Orange Blossom, or any earthy/spicy honey
Add your honey into a bucket and top off with enough water if needed to reach the starting gravity listed above.
Follow the Yeast Handling and Nutrient Addition process on MMR.
Ferment until dry, rack to secondary and stabilize with sulfite and sorbate.
Add in 5 lbs of fresh beets, properly washed and peeled. Roasting the beets prior to peeling is optional. Allow the beets to sit for 7 days and then taste. If more beet flavor is desired, add another pound of beets at a time until you have what you want.
The beets will add some sweetness to the mead. Once beets are removed, take a gravity reading and back sweeten to 1.015 SG with more honey.
Carbonate via bottling conditioning or force carbonation.