Maple Mead, by Dave Weaver

May 24, 2000


1. Popped 50 ml of Wyeast 3632 - Dry Mead liquid yeast on 5/23/00.

2. Poured 400 ml DME Sterile Wort into a beaker on 5/24/00. Shook well. Pitched the liquid yeast. Shook again and added an air lock. Created 450 ml of yeast starter. Waited for full krauesen.

3. Created the must on 5/24/00. Poured 1 gallon of hot tap water into primary fermenter. Combined the following and stirred well:

• 10 pounds clover honey
• 1 gallon pure maple syrup
• 4 teaspoons acid blend
• 5 teaspoons yeast nutrient
• 25 drops liquid pectic enzyme

4. Added 3 gallons of cold tap water and 5 Campden tablets to the mixture. Stirred vigorously. Placed unsealed lid on fermenter and let stand for 24 hours.

Temperature - 68 degrees
Original Gravity - 1.112
pH - 4.5

5. Stirred vigorously on 5/25/00. Agitated liquid yeast. Pitched and aerated mixture. Sealed the fermenter and attached an air lock.

6. Racked into secondary fermenter on 7/2/00.

Temperature - 72 degrees
Specific Gravity - 1.012
pH - 4.3

Comments…The maple mead smelled and tasted sweet and hot. You could identify the maple flavor well. If this one "cools", it should be very good.

7. Racked into tertiary fermenter on 9/30/00.

Temperature - 70 degrees
Specific Gravity - 1.012
pH - 4.3

Comments…Crystal clear. It is darker than a traditional mead. It smelled and tasted slightly hot. It has a dark caramel, coffee aroma and taste. With time, it should be delightful.

8. Bottled on 10/31/00. Yielded (23) 750ml bottles.

Temperature - 70 degrees
Terminal Gravity - 1.012
pH - 4.4

Comments…Very clear. It has a warm smell and taste.