Sukkerlake Hjemmebrent

Must

Yeast Starter

5 lbs Pure Maple Syrup

Wyeast 3184 Slap Pack (sweet mead)

6 lbs Clover Honey

6 lbs Basswood Honey

½ oz Wormwood

Nugget Hops, 2 oz fresh, ½ oz dried

≈ 3 ½ hard gallons water

Sterilize / sanitize all equipment first.  I put 1 T of One-step & 5 gallons of warm water into my primary fermenter, and let everything else sit in there until needed. 

Slap the Yeast pack before starting, pitch when it has risen at least one inch. 

Boil wormwood & hops in 3 gal. hard water for 45 minutes.  Reduce heat to just below a simmer, add honeys, syrup & tannin to dissolve. Skim as needed, remove from heat when done, min. ½ hour. Strain into primary, top to 6 gallons,  cool to 90˚F, then pitch. 

First rack around 1 month.  Do not bottle until air lock popping is down to about ten minutes, minimum six months, one year is better. 

SG – 1.090, PH – 8.0, green, hmm, must be the wormwood… 

After 24 hours, my slap pack has barely risen at all. I think there is a problem with the yeast. I’m going to pitch it anyway. I’m also going to start a culture from my Red Star Côtes des Blancs / Wildflower Honey batch. If there’s no activity here in a day or so, I’ll pitch that as well. 

Pitched 11-3-04 

OG:  1.090

Rack 1

Rack 2

Rack 3

FG:

10-31-04