This is going to be my very first attempt of making a Apple Mead. I have spent a lot of time chatting with a good friend of mine to get some tips and tricks along the way. We agreed I should start with a simple and basic recipe to start with and this is what I came up with. I would not recommend this recipe and it was my first and only failure thus far.

Ingredients:

  • 1 Gallon Indian Summer Premium Apple Juice
  • 4 Cups Clover Honey
  • 1 pkg Lavlin D-47 Yeast

Instructions:

  • Add all ingredients to primary.
  • Attach airlock.
  • Once bubbling slows to a minimum, siphon off sediment in to clean secondary, reattach airlock.
  • After 2 months, siphon off sediment and reattach airlock.
  • Siphon again before bottling if needed.

NOTES:

This was my learning batch and there were some mistakes on my part.

My Mistakes:

  • Possibly did not sanatize everything 100%. Batch went moldy and sour to the smell.
  • Did not have a hydrometer so I could not keep track of Specific Gravity.
  • Pobably should have used Yeast Nutrient, Acid Blend, Tannin, campden tablet and possibly Pectic Enzyme in the recipe.

Next batch I will have the items I was lacking. Trying to start making mead/wine without those items did not pay off for me.

Cheers!

 

 

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