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Maple Mead 2

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Maple Mead 2

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Beer Style: Open Category Mead  (26C)
Recipe Type: other
Yield: 5 US gallons

Open Category Mead


3 weeks after bottling had a dry - light "Bristol Cream" taste. Now has a great light mead flavor with a tangy maplish dry undertone.

Now I think 10 lbs of honey, light boiling and a different yeast to sweeten it up a bitand would make for a more flavorful maple mead.


  • 6 lb Canadian Honey
  • 32 oz container of Canadian Grade A Dark Amber Maple Syrup
  • 1 tsp. gypsum
  • 3/4 tsp. pectin
  • 1 tsp. yeast nutrient
  • 1 tsp. table salt
  • 1 tsp. acid blend
  • 1 pkg. M&F ale yeast in 2 cup wort - yeast starter
  • 1 oz. Saaz cube hops (1/2 boil, 1/2 fin)

Beer Profile

Original Gravity: 1.080
Final Gravity: 1.005
Alcohol by Vol: 9.82%
Recipe Type: other
Yield: 5.00 US Gallons

Click to Print Recipe


Added gypsum and salt to 1.5 gal filtered water, boiled, removed from heat, added honey and maple syrup, back to heat, hops added (10 min), pectin, yeast nut., acid blend added (25 min), yeast starter started, boiling well, skimmed off albumin (sp?), heat off and fin hops(45 min), chilled in ice bath (~30min), put in 6 gal carboy, pitched yeast and enough water to make 5.5 gal. Racked in 2 weeks. Bottled 10 weeks later w/ 1/3 cup corn sugar + 1/2 cup Florida Orange Blossom Honey.