Making Mead, Part Two

DSC_0142Now that your fruit and water mixture has been sitting for 7-10 days, its time to strain it and add honey and yeast nutrient.  I take a large bucket and put a strainer across the top. Then I put a piece of cheesecloth over the strainer so that all the little pieces get strained out of the liquid.  Once I dump all the liquid through the strainer, I let it sit for a couple hours to be sure that all the juice gets out of the pulp.

Next I add the honey.  The recipe calls for 3 lbs of DSC_0141honey per gallon of the final amount of mead.  Since this is going to be a 1 gallon batch, I would use 3 lbs of honey.  This ratio makes pretty strong alcohol with apples.  I have yet to actually measure the alcohol content of my mead, but it is obviously quite potent.  I like to add the honey when it is slightly warm so that it blends in well.  It shouldn’t be hot because it will kill the yeast.

The next thing you add is the yeast nutrient.  The kind I have says to add 1/2 teaspoon per gallon, but a different kind may vary in amount needed. Mix this all up really well and put the lid on the bucket with the airlock in place.  At this point you do not want any bacteria getting into your mead because you could end up with vinegar.  Let this mixture sit in the bucket for another 7-10 days and stay tuned for the next step!

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