This is an attempt at reproducing Aluneloops, a U2M mead from 2011. Start with a traditional mead and add Hazelnut extract before bottling.
Ingredients:
Yeast notes. 8 g EC-1118 (Brewmaster). Rehydrated and pitched at brew time.
December 11, 2023. Marcia had another bottle of the hazel nut extract that we used in Aluneloops and we liked how that turned out so we want to make something similar. The usual process to start; honey was goes into the kettle, hot water is used to rinse out the jug, and little more water so it's deep enough to cover most of the must chiller. Then heat to 160F while stirring. When it is up to temperature we add the must chiller and let it sit for 15 minutes before transfering the kettle from the stove to the sink to cool the must. Not too cool since we will add enough cold water to make 5 gallons. The must went into a carboy, more water added to not quite full, pitched yeast, topped off with water, stirred and stored with a bubble lock. SG 1.092, taken before pitching yeast, indicates a potential 12.3% alcohol content. It was blorping well the next day.
December 23, 2023 - blorping had slowed down so Dick added 7 g of Fermaid O (organically derived, from dried dead yeast cells.)
April 11, 2024 - rack carboy to carboy. SG 1.008
May 5, 2024 - rack to keg for bottling. Hazelnut extract poured into keg first and mead racked on top. SG 1.002
May 21, 2024 - bottled.
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