- #Soda player extracting additional full
- #Soda player extracting additional download
Add 10 pz basswood honey to the infused volume and mix with a stirring attachment. Infuse the desired volume with dried elder flower (in a sanitized mesh bag with sanitized glass marbles to submerge the flowers) for 24 hours to taste (Dan used 23 g Dried Elder Flowers, so 11.5 g / gal). When airlock activity ceases and gravity is 1.000 or below, rack to secondary vessels and sulfite and sorbate either 1) the entire volume or 2) just the smaller volume that you’ll be infusing and backsweetening, per package instructions for that volume. Gently degass with a stirring attachment at these times, taking care not to cause overflow of the must Mix 5g Ferm O in water prior to adding to the must at 24, 48, 72, and 96 hrs. Add the yeast solution to the must and relocate the must to a fermentation chamber set to 58 F. Temper the rehydrating yeast solution to within 5 F of the must by adding small amounts of the must, waiting 5 minutes, then measuring the yeast temp and adding more must, etc. Take an SG reading (1.065) and a temperature reading (90 F) of the must. Mix the honey into a 2-3 gallons of hot (120ish F) water in a large plastic fermenter (I used a Speidel 8 gallon HDPE fermenter) once dissolved, add cold water to the desired volume (7 gallons) and mix again vigorously to aerate. Rehydrate 1 (8g) packet of BA11 in 105 F tap water with 13g Go-Ferm, set aside. 23g Dried Elder Flowers (from Rose Mountain Herbs) (post-fermentation infusion)įerm O / TOSNA at 24, 48, 72, and 96 hrs, 5g each. 10 oz basswood honey (for backsweetening). Dan Daugherty, Pappy Lindy’s Elderflower Soda It was then force carbed and bottled for the competition. The mead was fermented dry, stabilized, then backsweetened with honey. 12.5 lbs strawberries (handpicked, frozen, from June 2016). The details come light for this recipe, but you should be able to replicate it well enough. Serving on Week 8 at Northern California Homebrew Competition (judged at Texas Mead Cup around the same time). Turning a CO2 on and carbonating at 30psi and shaking the keg every day until bottling.Īugust 31st (Week 6.5) – Bottling from the keg and shipping to Texas Mead Cup. Adding little bit of CO2 to please any Oxygen and shaking a keg vigorously to degas and mix the mead. Adding 2oz (half bottle) of Root Beer Extract. Adding 0.5lbs of blackberry honey and 1 cup of table sugar (mixed in 1 glass of hot water). Drops crystal clear in 1 day.Īugust 26th (Week 6) – Was running out of time, so did the blending right in a keg with tasting and sampling (mostly to my own taste). If I had an extra chamber, I’d keep it at 50-60F.Īugust 24th (Week 5.5) – Adding KC SuperKleer to clarify the mead (already somewhat clear, but little bit hazy). I live in California and don’t have air-conditioner. July 30th (Week 2) – Adding 3 crashed camped tables and starting to cold-crash at 37˚F.Īugust 6th (Week 3) – raking off lees and conditioning for 3 weeks at room temperature. July 27th (Day 10) – Fermentation is done. 
Steered the mead twice a day for first 4 days. Back sweetened to FG=1.008 (but feels higher, more like semi-sweet).0.5 lbs of blackberry blossom honey (leftovers).2oz of Fermentap Root Beer Extract #2 (half of packaging).
EC1118 yeast (champagne) – full package (5g). Total batch volume = 3.4 gallons (lost 0.4 gallons on racking). Remember friends, please drink responsibly. They had just attended a cocktail mixing class and still needed to drive home. Josh and Annalyse Smith: Josh and Annalyse abstain, but they have a valid excuse. Pavel Anisimov ( Sugar Maple Mead ( Saphouse Meadery). Matt Weide ( Sweet Mead ( White Winter Winery). Dan Daugherty ( St Vrain Cidery ): Pappy’s Lindy. Allen: Hint of Sass and Sassy Charlatan (Tysen) and When Life Gives You Lemon Soda (Allen). Tysen: Hint of Sass and Sassy Charlatan (Tysen) and When Life Gives You Lemon Soda (Allen). And before you knock me, check out this short video about why the big guys matter to the health of the craft ecosystem.) Allen: 10 oz Bud Light (Yeah, the 10 oz can is a real thing. Tysen: Oaked Vanilla Bochet (Matt Wiede). Right click here to download the episode directly. Rather, we host the winners in the episode and just wanted a fancy bee medal for the show notes. *** It should be noted in the photo above, this does not denote that Allen (left) or Tysen (right) won a medal. We’ll discuss the three winning soda meads from the 2016 Texas Mead Cup. You’ll hear from the guys who helped kick off this competition. In this episode, we wrap up the soda mead challenge.
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