The Maltose Falcons are: 1989, 1994, 1996, 1999, 2004, 2007 CALIFORNIA HOMEBREW CLUB OF THE YEAR! (Presented by Anchor Brewing) 2008 Mayfaire Competition Result Join The Falcons Today! Home About Brews and News Brews Band Club Gear Compete Events Food Members Other Photos Recipes By Category By Style Tech and Tips Search Site Join the Falcons' Yahoo Group Our Group Page Brewing and Tasting Monthly HWBC 22836 Ventura Blvd. Woodland Hills, CA Like What You See? Ready To Brew Your Own Beer? Join The Falcons Today! Stop by the next Club Meeting or Shop Brew to taste some great beer. New Beer Testers Always Welcome!		Home » Recipes » 2001 Mead Tasting - Bruce's Tradtional Mead 2001 Mead Tasting - Bruce's Tradtional Mead Style:    Traditional Sweet Mead Brewed by:    Bruce Brode Batch Size:    5.0 Gallons (US) Est. OG:    1.151 Recipe Index Grains, Extracts, Sugars Malt Name Maltser Amount Percentage Honey Various 18.0 lbs 100.0% Yeast Man. Code Name Type Red Star Cotes De Blanc Dry Wine Yeast Extras 1 Tablespoons Yeast Nutrient 2 Teaspoons Acid Blend - Bentonite - Sparkoloid 1/8 Teaspoon Potassium Metabisulfite - Sorbistat Directions Bring 1.5 gallons of the water to a boil and shut off the heat. Stir in the yeast nutrient and the honey, stirring well to dissolve (this will take a few minutes). Dilute this concentrated must with the remainder of the water into your fermenter to yield slightly more than 5 gallons total. Allow the diluted must to cool until it is below 85 degrees F. Rehydrate the yeast in ½ cup warm (95 degrees F.) water for 15 minutes, then rouse the yeast/water combination and add it to the fermenter. Rouse the must in the fermenter to distribute the yeast and oxygenate the must. Allow to ferment in primary for up to two weeks, then rack to secondary and keep topped up to minimize air space above the wine. The fermentation should finish within 3 or 4 months but the wine will likely be hazy. Clarify by fining with bentonite (use slightly less than the package directions call for) followed immediately by Sparkolloid, according to package directions. The mead should then clarify within a few days. Rack it carefully off the fining sediment. Taste it at this point to determine acidity needs, and add acid TO TASTE ONLY at the rate of a half teaspoon at a time until balance is reached*usually no more than two teaspoons total is needed. Add potassium metabisulfite and Sorbistat if desired and bottle. Back
Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies) Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999) Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes. Unless otherwise noted, all material on this website is the property of The Maltose Falcons, 1999-2005. Page Last Modified: March 06 2005 13:49:59.