a Mead Semi-Sweet Mead
brewed on 12/31/2015
|batch size||boil time|
|1 gal||0 min|
HoneyCan be used to lighten flavor and body when substituted for malt. Generally limit to 30% when used as an adjunct. Pasturize and add to primary during fermentation. Use up to 100% for meads.
Lalvin EC-1118Low production of foam, volatile acid and H2S. Ferments over a wide temperature range. High alcohol tolerance, compact lees and good flocculation. Relatively neutral flavor and aroma.
Best For: All types of wine and also cider.
|Lallemand - Lalvin||75.0%|
|Mash In||75 min||150.0 F|