Weasel Breweries™
Recipes:
Black Widow Melomel™
Back Label Text:
Coming soon.
Makes 3 gallons.
- 13 lbs. Mesquite
Honey
- 2-3 lbs.
frozen Raspberries
- 2 tsp. Irish
Moss
- 1 tsp. Mead
Acid Blend
- 4.5 tsp.
Yeast Nutrient
- 1 package
Wyeast Belgian Ale Yeast II
Several days
before making your mead, prepare a yeast starter culture.
In a 20 liter
stainless steel brew pot, bring 10 liters cold water to a boil.
When brew pot
reaches boil, begin stirring water and add honey. Stirring will
prevent the honey from settling to the bottom of the bot and burning.
Boil for 20 minutes. When boiling, the albumen mixture that forms
as a foam layer on the surface will cloud the mead. Skim it all
off of the top.
After boiling
the wort for 20 minutes and skimming, add the raspberries, acid
blend, Irish moss, and yeast extract and maintain 180 degrees F.
for an additional 40 minutes.
Cool the wort
to 80 F. before adding yeast. Cool the wort as quickly as possible
to prevent infection.
Leave wort in
primary fermenter (5 gal.) for about one month. Transfer the wort
to a secondary fermenter (2.8 gal.) for an additional three months.
Transfer the wort to a tertiary fermenter for another three to six
months. Bottle and age for between six months and twenty years.
(More is longer.)
1st brewing,
10 May 1998.
Bottled 28 Dec
2002 (Seriously.)
|
