1.5 gal water - bring to boil
Stir in 20 pounds honey + 4 ounces spring '06 harvest + 1 tablespoon citric acid
At start of boil remove from heat
Add 1 teaspoon Irish Moss
Skim scum from top - If most of the moss was removed add 1/2 teaspoon more carboy sterilization
2 tablespoons clorox
fill to top with water
cover with plastic wrap
let sit at least 30 minutes
rinse 6 times (3 per side)
Cool 1 hour in ice bath - sterilize carboy
Add 2 gal spring water to 6 gal carboy
Add 3.5 gal honey mixture to carboy
Add 2 teaspoons yeast nutrient
Add 1 package yeast 'Red Star Montrachet'
Swirl (with hips)
Add air lock
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Should see bubbles in air lock within 24 hours
If no fermentation: Swirl again - wait 48 hours
If no fermentation 72 hours from start: Add another yeast packet
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Notes:
Skimmed too much moss out. Primary never cleared.
Dad boiled moss in sauce pan and added to secondary carboy before racking. Mead cleared almost over night.
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06-17-2007 - Primary fermentation complete
08-02-2007 - Racked
09-22-2007 - Bottled