2004 Mayfaire - Best of Show - Bruce Brode @ @ÖÌC@?<MeadelOther Fruit MelomelÃõˆ?)\?®G?)\?ð@pA€?€ADepends on fruit addition type.Subtle to intense fruitiness.noneFruity esters.EHoneyGenericverywhereB`…?€@ÈBqÇµBqÇ²BpAüBDate SyrupMiddle Eastj¼„?ÈBd# Bd# B@´ÌlASuper SuperFoodYeast Nutrient Any BeerAdd to boil 15 minutes prior to knockout.@Bentonitednt (Superfood)Finingutrient use to avoid sluggish fermentations.se to avoid stuck/sluggish fermentations. All Natural€?Sparkolloidnt (Superfood)Finingutrient use to avoid sluggish fermentations.se to avoid stuck/sluggish fermentations. All Natural€?Sorbistatdnt (Superfood)Prevents restart of fermentation. Allows resweetening.se to avoid stuck/sluggish fermentations. All Natural€?Cotes de BlancRed StarEstery to palate and nose, slight fresh yeast flavor.Good fruity wine yeast.ll-bodied, fruity English Ales.DJ„BYield: 5 U.S. Gallons Style: Still, sweet Estimated Original Gravity: 1.125+ Estimated Terminal Gravity: 1.025 Estimated alcohol by volume: 12.5% Ingredients: 2 teaspoons complete yeast nutrient, such as SuperSuperFood or Fermaid K 15 pounds medium-dark Wildflower honey 3 900-gram cans Middle Eastern date syrup (can be found at Middle Eastern markets and delicatessens) Soft water to make 5 gallons of must (should be approximately 4 gallons total) 2 packets Red Star Cote de Blancs freeze-dried wine yeast, or equivalent Epernay strain Procedure: Heat 1.5 gallons of water to a boil and turn off the heat. Stir in the yeast nutrient, honey, and date syrup until all is well-incorporated as a concentrated must. Place one gallon of sanitary water in a sanitized fermenter and add the concentrated must. Add additional water to make a total of 5 gallons or slightly more. Chill the dilution water if necessary in order to reach a temperature of under 80 degrees after dilution and before pitching the yeast. Rehydrate both packets of yeast in 1/2 cup of water at 100 degrees F. for 15 minutes. Oxygenate the diluted must by physical agitation or supplemental aeration with filtered air or filtered bottled oxygen. Rouse the yeast slurry and pitch it into the must. Agitate the must to incorporate the yeast, and continue aeration for another few minutes if desired. Ferment in primary at ambient temperature (55 to 78 degrees F.) for 2 to 4 weeks until fermentation activity slows down significantly. Rack to secondary fermenter and allow to age until clarity is apparent and all observable fermentation activity has ceased (perhaps 2 to 4 months). If necessary to achieve clarity after cessation of fermentation, use a small fining of Bentonite followed immediately by Sparkolloid, following package directions in each case. To prevent refermentation after bottling, use Sorbistat K (potassium sorbate) to inhibit refermentation, following package directions and adding it to the mead just prior to bottling. Age in bottles until desired flavor balance is reached for optimum drinkability, probably one year or more. 2004 Mayfaire - Best of ShowPÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ