Mead #3
About a year ago I bought some Lalvin wine yeasts (D47 and 71B) to try out on mead. Last time I used the 71B and really struggled to get it to attenute properly. This time I’m using slightly less honey and more yeast (D47 this time!)
Recipe
OG = 1.129
FG = ?
Volume = 10L
4kg Yellow Box Honey
30ml (20g) Lalvin D47 yeast (rehydrated in 200ml 35C water)
1 tsp Yeast Nutrient
1 tsp DAP (after 12 hours)
Notes
13/08/2011 – prepared must (dumped honey, added boiling water, stirred)
20/08/2011 – 1.087
27/08/2011 – 1.051
03/09/2011 – 1.035
11/09/2011 – 1.026
18/09/2011 – 1.019 – This is getting to a reasonable balance of sweetness now.
25/09/2011 – 1.014
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