<_MOD_>2019-02-28 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2019-02-28 Djura mjød MortenBryg 2018-11-18 1990-06-01 1 473.3963179 1 456.4893065 1 0 0 0 3600 200 0 0 <_MOD_>2018-09-28 Mead - Mini 3 Gal/11.3 l Batch 5 0 640.0000000 160.0000000 1 0.3000000 0.0000000 0.0000000 0 1 521.8982242 60.0000000 10.0000000 1 64.0000000 0.0000000 4.0000000 0.0000000 439.5822952 38.4000000 0.0000000 72.0000000 100.0000000 Mead mini batch with a 3 gal/11.3 l starting volume and no-boil method. Primary fermentation is usually done in a 5 gal/19 l bucket, and secondary is often done in glass or mini-kegs to avoid oxygen during longer aging periods. 0.0000000 0 0 <_MOD_>2018-09-28 Semi-Sweet Mead Traditional Mead BJCP 2015 2 M1 -1 3 1.0350000 1.1700000 0.9900000 1.0100000 0.0000000 0.0000000 0.0000000 3.0000000 2.0000000 50.0000000 3.5000000 18.0000000 Similar in balance, body, finish and flavor intensity to a dry white wine, with a pleasant mixture of subtle honey character, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead. OG, SRM and ABV will vary. Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Varietal meads feature the distinctive character of certain honeys. Show meads feature no additives, but this distinction is usually not obvious to judges. Lurgashall English Mead, Redstone Traditional Mountain Honey Wine, Sky River Semi-Sweet Mead, Intermiel Verge d’Or and Mélilot http://www.bjcp.org <_MOD_>2018-09-28 Single Infusion, Light Body, No Mash Out 160.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2018-09-28 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2019-02-28 Mash In 0 400.0000000 150.0000000 75.0000000 2.0000000 0.0000000 0.1200000 1758.3190470 72.0000000 160.1439600 0.0000000 72.0000000 0.0000000 160.0000000 162.6421762 0.0000000 <_TExpanded>1 0 1 1758.3190470 160.1439600 0.1200000 <_MOD_>2018-09-28 Malt 0 0 1 0.0000000 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2018-09-28 None - Bottle 70.0000000 0 None 0.0000000 <_MOD_>2018-09-28 Mead, Three Stage, Standard 67.0000000 67.0000000 68.0000000 68.0000000 68.0000000 68.0000000 68.0000000 68.0000000 65.0000000 65.0000000 1 14.0000000 14.0000000 30.0000000 30.0000000 32.0000000 2 Typical 90 day profile for fermenting a mead. Bulk of fermentation is done in the primary and finished in seconday. Clearing takes place primarily in tertiary, and one final transfer is done for final clarity before bottling. <_MOD_>2018-09-28 Ingredients 7405 1 1 7182 4 <_XName>Ingredients 16 <_MOD_>2019-02-28 Yeast Nutrient 4 Fermentation 405.7682725 1 15.0000000 640.0000000 0.0000000 0.2500000 2 2 0.0000000 Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. 0.0000000 1 0 1 <_MOD_>2019-02-28 Citric Acid 4 Increase Acidity of Wine 405.7682725 1 10.0000000 128.0000000 0.0000000 1.0000000 2 0 0.0000000 Used in a finished wine to increase acidity for improved stability and shelf life. 1 tsp per gallon (4 l) will raise acidity by about 0.1%. 0.0000000 1 0 2 <_MOD_>2018-09-28 Honey US 2 4 1 0.0000000 1 0.0000000 158.7328560 1.0000000 75.0000000 15.0000000 100.0000000 0 3 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 1 0 100.0000000 Can 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. 15.0000000 1.7293195 <_MOD_>2018-11-18 Portwien Kitzinger Reinhefe 2 1 1 0.0000000 1.0000000 0.0000000 15.0000000 15.1900000 4 1 2018-11-18 2018-09-28 200.0000000 68.0000000 76.0000000 59.0000000 68.0000000 0 0 0 5 2018-06-24 1.6600000 <_TExpanded>1 0 <_MOD_>2018-09-28 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 4 0 0 1.1080000 1 1.0100000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 Gær rehydres i ca. 3 timer. 11L vand varmet op til 80 grader. Honning tilsat. varmet op til 80 grader igen. Kølet ned til ca. 25 grader med køle spiral. Gærringen gik i stå. Spande blev flytte ind i huset. Senere virkede mjøden karboneret i spanden. Den fik lov at stå længere. 30.0000000 2.3000000 0.0000000 1 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0360000 1.0360000 30 155.0000000 0 1.0000000 0.0000000 0 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 1 0 0 0 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0 0 3.4000000 0.0000000 30.0000000 <_TExpanded>1 0