Belgian Abbey mead
- 4.5-5 l Demijohn
- 4.5-5 l stockpot
Good to have equipment:
To calculate the ABV you can use the formula:
(OÖ - FÖ) / 7.5 = ABV
OÖ: Original °Öchsle
FÖ: Final °Öchsle
My result: (70 - 0) / 7,5 = ABV
Or this formula:
(OG - FG) x 131 = ABV
OG : Original Gravity
FG : Final Gravity
My result: (1.070 - 1.000) x 131 = ABV
- 1,3 kg Honey
- 3,5 l Water
- 10 g Yeast
Wash the demijohn.
Fill the demijohn with water and sterilizer.
Wait 30 minutes.
Wash the stockpot.
Pour the sterilized water from the demijohn in the stockpot.
Wash two spoons, a funnel, a hydrometer, a thermometer, a bung and an airlock.
Put the equipment in the stockpot with the sterilized water.
Wait 30 minutes and rinse the equipment thoroughly and put them in a dish rack.
Dissolve the honey with 3,5 l new fresh spring water in the stockpot. If nessesary heat the water to a max ~32°C to dissolve the honey completely.
Wait for the honey water mix to cool down below 20°C and measure the gravity with a hydrometer. I got +70 °Öchsle ( = 1.070 Specific Gravity)
Pour the honey water mix in to the demijohn.
Pour the yeast in the demijohn and put on the bung with airlock.
Let it ferment for around 4 weeks.
Measure the gravity with a hydrometer. I got +5 °Öchsle ( = 1.005 Specific Gravity)
Transfer into bottles. Drink, enjoy and scold in the company of good friends!