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Carrot Blossom Mead

Brewed By: 
John Aitchison
Brew Date: 
Brew Type: 
Classic Style: 
Recipe Category: 
Batch Size: 
3.0 gallons
Boil Time: 
0 minutes
Original Gravity: 
1.120 O.G.
Final Gravity: 
1.018 F.G.
14.0% ABV
0.0 IBUs
0.0 SRM

9 lbs. Carrot Blossom Honey (from Flying Bee Ranch)

Mashing Instructions: 

Heat honey jar in hot water so it will pour easily.  Bring 1/2 gal. high alkaline water to boil and turn off stove.  Slowly add the honey to the water stirring constantly.  Honey-water mixture should be around 130 degrees.  Cover and let it sit for 20 minutes.  After 20 minutes, put covered pan in tub of cold water for half-hour.  Add 1 gallon cold water to carboy.  Pour honey-water mixture on top of the cold water.  Add more water until you get to 1.120 OG.

Extra Ingredients: 

2 tsp. of generic yeast nutrient and 1 tsp. of Fermaid-K divided into four parts.


White Labs Sweet Mead yeast slurry from another mead.

Special Instructions / Notes: 

Add 1/4 of the nutrient mix on brew day, on day 2, day 4, and day 8.  Keep fermentation temperature between 64 and 68 degrees.  Rack to secondary fermenter after a month.  After first month, temperature control not as critical.  Mead should be finished in 3-4 months.  Carrot Blossom mead normally needs mead acid blend--add it to taste before bottling or kegging.  Carrot Blossom honey is full of caramel like complex sugars that linger into the mead.

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