Apricot Mead
Other Fruit Melomel

 

Type: All Grain

 Date: 5/24/2010

Batch Size: 6.00 gal

 Brewer: Steve & Anita
Boil Size: 7.58 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
1.00 lb Apple Cider (5.0 SRM) Extract 3.85 %
0.95 oz Lemon Zest (Boil 5.0 min) Misc
1.00 tsp Pectic Enzyme (Boil 0.0 min) Misc
1.00 cup Tea - brewed (Boil 0.0 min) Misc
1.20 items Lemon Juice - med. (Boil 5.0 min) Misc
1.20 oz Lemon Zest (Boil 5.0 min) Misc
6.00 items B-1 - 100mg (Boil 5.0 min) Misc
6.00 items B-6 - 100mg (Boil 5.0 min) Misc
12.00 lb Honey - Orange Blossom (1.0 SRM) Sugar 46.15 %
7.00 lb Apricot Puree (5.0 SRM) Sugar 26.92 %
6.00 lb Honey - Amber Clover (1.0 SRM) Sugar 23.08 %
1 Pkgs Champagne Yeast (White Labs #WLP715) Yeast-Champagne

 

Beer Profile

Est Original Gravity: 1.143 SG

 Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.032 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 14.71 % Actual Alcohol by Vol: 0.65 %
Bitterness: 0.0 IBU Calories: 43 cal/pint
Est Color: 7.1 SRM Color:
Color
 

Mash Profile
Mash Name: My Mash Total Grain Weight: 10.00 lb
Sparge Water: 9.03 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

ERROR - All Grain/Partial Mash recipe contains no mash steps
 
Mash Notes:

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.5 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
Method: Warm the cider to 75F and stir in the yeast plus 1 ea of the vitamin tabs. Let this activate while brewing in an air-locked 1-qt
bottle. Bring 3-gal bottled spring water to a boil and then dissolvein the honey. Turn off the heat and stir in the 1st puree addition,
plus the rest of the vitamins, the pectic, lemon and tea. Cool withan immersion coil and then pour into the primary (7-gal plastic with
airlock), plashing to reintroduce oxygen. Top off to 6-gal with morespring water; Starting Gravity will be 1.100 +/- .005. Let this
ferment for until the gravity is 1.050 +/- .005. Rack off to the secondary (7-gal plastic) into which the rest of the puree has been
placed, top-off with cspring water to 6-gal, if necessary. The gravity will only go up a few points. Let ferment down to 1.025 and
rack off the trub into a glass tertiary. Let ferment to finish, which s hould be around 1.010 +/- .005. Rack off to a bulk aging carboy and
let it mellow for 6 months. Bottle, let rest another month or so andenjoy.


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