U2M - Mintaglyn

Lots of fresh mint. This one is a bit strange, but it is improving with age.

Ingredients:

• 13 pounds raw Rice's Lucky Clover honey
• 4 t acid blend
• 1 T gypsum
• 1/4 t Irish moss
• Eldorado Springs water - enough for 5 gallons
• Red Star Pasteur Champagne Yeast - started 9/27 with 1 c honey & 1.5 c Eldorado Springs water
• 1.5 lbs. fresh mint, mostly apple mint, some lemon mint, and a few sprigs of rue. Leaves stripped and tea made from leaves.
• 1 T yeast nutrient
• 1 t acid blend

Heat honey with water to almost boiling. Add gypsum, acid blend, and Irish moss. Skim scum. Keep hot for about 15 minutes to pasturize. Cool and pour into carboy. Add tea, yeast nutrient, acid blend, and water to fill 5 gallons. Pitch yeast. Stir and store with bubble lock. SG 1.100

September 28, 1995 - Brewed.

October 26, 1995 - Racked. SG 1.015

February 22, 1996 - Racked. SG 1.006 @ 60 F. Tastes good.

May 23, 1996 - Bottled still.

Back to Mead List

Copyright ris