Jack Ratt Lyme Bay Christmas Mead, 75 cl

Product Information

Calculate must nitrogen requirements per TOSNA Calculator. Then plug the Fermaid O needed into the Advanced SNA Calculator to find the amount needed for Dap, Fermaid K & O. This Christmas Mead is traditional, rich, smooth honey mead blended with festive spices. The classic Christmas mead includes spice notes of cinnamon, nutmeg, cloves and cardamom sitting on top of lemon, orange zest and, of course, honey - courtesy of the mead. We hope you enjoy our delicious range of English Heritage Wines and Mead. Carefully selected they represent the very best of the fruits and flowers found in the English Countryside. But in a similar way to wine, there is a process you can follow to really explore the depths of your mead, which we have outlined below: Look

Embark on a Magic Making Mission. Enjoy festive activities, meet our friendly animals, and indulge in delicious treats this Christmas at Mead Open Farm. Book now for a memorable festive day out! When the temperature of the jug contents has been reduced to warm bathwater, sprinkle the yeast across the top of the liquid (do not mix) and cover the top of the jug with a square of cheesecloth secured with the rubber band. Do not recap! The brew must be allowed to breath. Place the jug somewhere dark but at least 70 degrees (I have an upstairs closet I like to use for this) and allow it to ferment for one week. At that point, you can begin tasting your brew; sweetness will lessen by the day. This is lighter in colour than the Lyme Bay Traditional Mead also sold by Lyme Bay Winery. There are hints of orange hues in an otherwise golden drink. There is a noteworthy viscosity (and legs!) despite the lower alcohol at10%. Nose When major foaming stops (typically, after a few days), add some water and leave it for two months and a few days until it clears and the oranges sink to the bottom of the jug.Now that we’ve discussed a few of the best meads that replace merry with berry, we can talk about the other meads that fit the holiday season. Let’s not forget the more classic favor if the berries aren’t your style, nothing wrong with enjoying something a bit more traditional. Spiced Honey Mead Christmas for the best part of a decade. Lyme Bay Winery’s Christmas mead is arguably their staroffering. This recipe will yield one gallon of delicious and healthy spiced mead that you can enjoy every day. Ingredients Put a hose with a filter on one end into the clear part and siphon off your first home-brewed spiced mead.

The suggested serving of mead will usually depend on the strength of the product in question, as the alcoholic strength can range from 3.5% ABV to more than 18%. Our Lyme Bay meads range from our 4% sparkling mead (which comes perfectly portioned in our cans) to our 14.5% bottles of Traditional, West Country and Waking The Demon meads – the latter made especially for the band Bullet For My Valentine.Allow to carbonate 1-2 weeks until slightly carbonated. Enjoy chilled during the holiday in November and December! Make it through the Naughty and Nice Detector and meet Father Christmas for an enchanted group story. My typical meadmaking process would be to use the yeast rehydration agent to prep the yeast before pitching, and then a staggered nutrient addition regimen (with degassing) to feed the ferment for the first few days. Depending on the time of year and temperature in my house, I may or may not choose to place the fermenter in a 64 °F (18 °C) temperature-controlled space. Once the fermentation is complete I always use both potassium sulfite and potassium sorbate as stabilization additives, whether I filter the mead or not. All of these additions are based on volume and there are a number of choices for the types and sources of nutrients that can be used. Additional tips and resources on the meadmaking process are included in the “Notes of the Meadmaking Process” sidebar at the end of this article. I’ve produced a few more versions since that first batch—all interesting, all drinkable–and the mulling spices I currently have on hand in the pantry seemed to demand that a Christmas mead be made. I bottled it on the early side (eight days) so it’s retained its honey sweetness, with distinct cinnamon and orange notes. I think it’s going to make for a lovely glass to raise around the tree next week.