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<_MOD_>2020-11-08
Selections
7372
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0
1
1
<_XName>Selections
16
<_PERMID_>119
<_MOD_>2020-11-08
M7 Cyser
MortenBryg
2020-10-04
1992-02-01
1
710.0944768
1
625.5594200
1
0
0
4620
3600
200
0
0
<_PERMID_>0
<_MOD_>2020-05-04
Mead - Standard 5 Gal/19 l Batch
5
0
640.0000000
160.0000000
1
0.3000000
0.0000000
0.0000000
0
1
739.6817467
0.0000000
10.0000000
0
1
64.0000000
0.0000000
4.0000000
0.0000000
710.0944768
51.2000000
0.0000000
72.0000000
100.0000000
Standard 5 gal/19 liter mead setup for no-boil mead. Typically the primary fermenter is a 7.5 gal/28 l or larger plastic bucket for easy of access. Meads are usually aged in glass carboys or kegs to avoid oxygen contamination during long aging periods.
0.0000000
0
0
<_PERMID_>0
<_MOD_>2020-05-04
Experimental Mead
Specialty Mead
BJCP 2015
3
M4
-1
3
1.0350000
1.1700000
0.9900000
1.0100000
0.0000000
0.0000000
0.0000000
3.0000000
2.0000000
50.0000000
3.5000000
18.0000000
An Experimental Mead is a mead that does not fit into any other mead subcategory. This could apply to meads that blend multiple mead subcategories (unless the combination fits elsewhere, such as Melomel or Fruit and Spice Mead). Any experimental mead using additional sources of fermentables (e.g., maple syrup, molasses, brown sugar, or agave nectar), additional ingredients (e.g., liquors, smoke, etc.), alternative processes (e.g., icing), fermentation with non-traditional yeasts (e.g., Brettanomyces, Belgian lambic or ale, etc.), or other unusual ingredient, process, or technique would also be appropriate in this category. Oak-aging does not necessarily force a mead into the Experimental Mead style unless the barrel has another characteristic (such as bourbon) in addition to the wood. No mead can be “out of style” for this category unless it fits into another existing mead category. This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.
OG, SRM and ABV will vary.
Moonlight Utopian, Hanssens/Lurgashall Mead the Gueuze, White Winter Cherry Bracket, Mountain Meadows Trickster’s Treat Agave Mead
http://www.bjcp.org
<_PERMID_>0
<_MOD_>2020-05-04
Single Infusion, Light Body, No Mash Out
160.0000000
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
0
1
0.0000000
640.0000000
0
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
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steps
7432
1
1
7149
1
<_XName>steps
16
<_PERMID_>0
<_MOD_>2020-10-27
Mash In
0
1082.0803837
150.0000000
75.0000000
2.0000000
0.0000000
0.3000000
640.0000000
72.0000000
160.0000000
0.0000000
72.0000000
0.0000000
160.0000000
157.5180674
0.0000000
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0
0
0
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640.0000000
160.0000000
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<_PERMID_>0
<_MOD_>2020-05-04
Malt
0
0
1
0.0000000
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_PERMID_>0
<_MOD_>2020-05-04
Table Sugar
70.0000000
0
Table Sugar
109.9000000
Table sugar has no water and is slightly more effective than corn sugar
<_PERMID_>0
<_MOD_>2020-05-04
Mead, Three Stage, Standard
67.0000000
67.0000000
68.0000000
68.0000000
68.0000000
68.0000000
68.0000000
68.0000000
65.0000000
65.0000000
1
14.0000000
14.0000000
30.0000000
30.0000000
32.0000000
2
Typical 90 day profile for fermenting a mead. Bulk of fermentation is done in the primary and finished in seconday. Clearing takes place primarily in tertiary, and one final transfer is done for final clarity before bottling.
<_PERMID_>0
<_MOD_>2020-11-08
Ingredients
7405
1
1
7182
9
<_XName>Ingredients
16
<_PERMID_>0
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Honey
US
7
4
1
0.0000000
1
0.0000000
174.6061416
6.0000000
82.0000000
0.0000000
32.1598273
0
1
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
1
0
100.0000000
Generic honey - usually Clover honey is sold in US supermarkets. Will generally lighten body and flavor when used in beer as it is highly fermentable. Modern methods add honey directly to the primary to avoid boiling away aroma and flavor. Some varieties have additional flavors (see the Honey Varietals add-on).
0.0000000
0.0000000
<_PERMID_>0
<_MOD_>2020-11-08
Apple Juice
DK
6
4
1
0.0000000
1
0.0000000
368.3263191
3.0000000
11.0000000
0.0000000
67.8401727
0
2
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
0.0000000
0.2551455
<_PERMID_>0
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GoFerm Protect
4
Yeast Hydration Nutrient
676.2804541
1
18.0000000
640.0000000
0.0000000
1.0000000
2
0
0.0000000
Yeast nutrient that aids in the hydration of dry yeast. Add 1.25 grams of GoFerm for each gram of dry yeast, or approx 30 g/hl. Mix GoFerm with 20x its weight in luke warm (105 F) water, then mix in yeast and allow 20 min to cool. Add small amounts of wort or must to aid in cooling and activation.
0.0000000
1
0
3
<_PERMID_>0
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Potassium Carbonate
4
Lower acidity in wine
676.2804541
1
10.0000000
128.0000000
0.0000000
1.0000000
2
2
0.0000000
Used to lower acidity levels in wine. Requires that the fermenter be cold stored for several weeks to allow tartaric acid to drop out as potassium bitartrate. Dose of 3.8 g per gal will reduce acidity by about 0.1%.
0.0000000
1
0
4
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Fermaid K
4
Yeast Nutrient
640.0000000
1
3.0000000
128.0000000
0.0000000
1.0000000
2
2
0.0000000
A formula including DAP, yeast hulls, free amino acids, sterols and micronutrients plus vitamins to aid in yeast growth. Used in conjunction with GoFerm and added during active fermentation. Use approx 1 gram/gallon (4 l). 1 tsp=4.7 grams.
0.0000000
1
0
5
<_PERMID_>0
<_MOD_>2020-08-16
Lalvin EC-1118
Lallemand - Lalvin
EC-1118
2
1
2
0.8000000
3.0000000
0.0000000
18.0000000
6.0000000
6
1
2020-10-04
2011-02-27
200.0000000
73.0000000
77.0000000
45.0000000
95.0000000
0
0
0
5
2004-10-24
All types of wine and also cider.
Low production of foam, volatile acid and H2S. Ferments over a wide temperature range. High alcohol tolerance, compact lees and good flocculation. Relatively neutral flavor and aroma.
1.6600000
<_PERMID_>0
<_MOD_>2020-10-17
Fermaid K
4
Yeast Nutrient
640.0000000
1
3.0000000
128.0000000
0.0000000
1.0000000
2
2
1.0000000
A formula including DAP, yeast hulls, free amino acids, sterols and micronutrients plus vitamins to aid in yeast growth. Used in conjunction with GoFerm and added during active fermentation. Use approx 1 gram/gallon (4 l). 1 tsp=4.7 grams.
0.0000000
1
0
7
<_PERMID_>0
<_MOD_>2020-10-17
Fermaid K
4
Yeast Nutrient
640.0000000
1
3.0000000
128.0000000
0.0000000
1.0000000
2
2
2.0000000
A formula including DAP, yeast hulls, free amino acids, sterols and micronutrients plus vitamins to aid in yeast growth. Used in conjunction with GoFerm and added during active fermentation. Use approx 1 gram/gallon (4 l). 1 tsp=4.7 grams.
0.0000000
1
0
8
<_PERMID_>0
<_MOD_>2020-10-17
Fermaid K
4
Yeast Nutrient
640.0000000
1
3.0000000
128.0000000
0.0000000
1.0000000
2
2
7.0000000
A formula including DAP, yeast hulls, free amino acids, sterols and micronutrients plus vitamins to aid in yeast growth. Used in conjunction with GoFerm and added during active fermentation. Use approx 1 gram/gallon (4 l). 1 tsp=4.7 grams.
0.0000000
1
0
9
<_TExpanded>1
0
0
0
0
0
<_PERMID_>0
<_MOD_>2020-05-04
AgeData
9361
0
1
9357
0
<_XName>AgeData
16
<_TExpanded>1
0
0
0
0
0
4
0
0
1.0860000
1
1.0000000
1
1.0180000
0
1.0110000
0
640.0000000
0
1.0500000
0
1.0500000
0
Honning 11 x 0,45 = 4,95
6L vandt i kog
honning i
10L Rynkeby æblejuice i
2,5L koldt vand i
21L 38 grader varmt sat til køl udenfor.
Omhældt til gærspand med godt pjasken for ilt.
Ved 30grader blev 42g gær rehydreret med 18g goferm tilsat
3g Fermaid K tilsat.
Sat i garage ved 15-18 grader.
----------------------------------------------------
GO-FERM PROTECT® anvendes i gær-rehydratiserings vandet for at skabe en suspension af mikronæringsstoffer og overlevelsesfaktorer, der er biotilgængelige til udvalgte gær.
Ved anvendelse af mere eller mindre gær skal man respektere et forhold på 1 del gær: 1,25 dele GO-FERM
----------------------------------------------------------
Rehydrate Lalvin EC-1118 in 5 times its weight of potable water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must. 14g pakke.
Notes:
– The total rehydration duration should never exceed 45 minutes
– Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand)
– It is essential to rehydrate the yeast in a clean container.
– Initial rehydration in must is not advisable.
Recommended for white, rose and red wine production.Highly recommended for secondary fermentation
Saccharomyces cerevisiae var. bayanus•Desirable fermentation temperature: 10-30°C. (50-86°F)
Alcohol tolerance 18% v/v *subject to fermentation conditions.
Low relative nitrogen demand (under controlled laboratory conditions)
Short lag phase and high fermentation vigour. Cooling may be required to control this high vigour.
Very low production of H2S under low YAN conditions•Low production of SO2 binding compounds.
Moderate relative potential for SO2 production (can produce high levels of SO2 under low nutrient conditions, up to50mg/L).
Competitive factor active.
Low foam producer.
-------------------------------------------------------
Potaske er Potassium carbonate skal hæve PH?
-----------------------------------------------------
Fermaid K er vigtig som gærnæring til næringsfattig most. I særdeleshed vigtig til mjød og hyldeblomstvin, der næsten ikke indeholder gærnæringsstoffer. Tilsæt 10gr/ 50 l.
For normal vinfremstilling anbefales tilføjelse på Fermaid K med 5 gram
pr 20 liter. For at opnå optimale resultater bør 2,5 gram Fermaid K pr 20
liter most lige efter at gær kultur er tilsat til mosten. Tilsæt derefter resten (2,5 gram/20 l) af Fermaid K når som helst mellem 1/3 og 1/2 af normalt gærings forløb.
BEMÆRK: IKKE kombinere Fermaid K med rehydreret gær gæropløsning før podningen tilsættes mosten.
---------------------------------------------
Rystes dagligt for at få CO2 ud de første 5-7 dage.
-----------------------------------------------
Karboneret med 5,5g/l
23 x½L flasker 11,5L
ca. 7L i fad
Ialt ca. 18,5L
30.0000000
2.3000000
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1
5.2000000
88.0000000
0
6.0000000
0
1.0100000
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1.0360000
1.0360000
30
155.0000000
0
1.0000000
0.0000000
0
0.0000000
0
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
1
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0
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0.0000000
0.0000000
0.0000000
0.0000000
0.0000000
0.0000000
120
0
0
1
0
3.4000000
0.0000000
30.0000000
<_TExpanded>1
0
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