<_MOD_>2018-09-02 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2018-09-02 Hov hvad skal vi Mjød gøre MortenBryg 2018-06-20 1990-06-01 1 676.2804541 1 618.7966155 1 0 0 0 0 2200 0 0 <_MOD_>2018-06-20 Danbrygger 43 bud 0 0 1758.3190470 160.1439600 1 0.1200000 0.0000000 0.0000000 1 1 885.7854580 60.0000000 10.0000000 1 128.4925457 50.7207417 4.0000000 0.0000000 676.2804541 33.8138278 0.0000000 75.0000000 100.0000000 0.0000000 0 0 <_MOD_>2018-06-20 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_>2018-06-20 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_>2018-06-20 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2018-08-12 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_>2018-06-20 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_>2018-06-20 Honey 70.0000000 0 Honey 90.5000000 Honey is highly fermentable, but can take a very long time to reach full carbonation <_MOD_>2018-06-20 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_>2018-06-20 Ingredients 7405 1 1 7182 4 <_XName>Ingredients 16 <_MOD_>2018-06-24 Honey US 7 4 1 0.0000000 1 0.0000000 264.5547600 6.0000000 82.0000000 0.0000000 100.0000000 0 1 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 1 0 100.0000000 Generic honey - usually Clover honey is sold in US supermarkets. Will generally lighten body and flavor when used in beer as it is highly fermentable. Modern methods add honey directly to the primary to avoid boiling away aroma and flavor. Some varieties have additional flavors (see the Honey Varietals add-on). 60.0000000 0.0000000 <_MOD_>2018-08-12 Citric Acid 4 Increase Acidity of Wine 676.2804541 1 25.0000000 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_>2018-08-12 Yeast Nutrient 4 Fermentation 676.2804541 1 25.0000000 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 3 <_MOD_>2018-09-02 Portwien Kitzinger Reinhefe 2 1 1 0.0000000 1.0000000 0.0000000 15.0000000 15.1900000 4 1 2018-06-20 2018-06-24 200.0000000 68.0000000 76.0000000 59.0000000 68.0000000 0 0 0 5 2018-06-24 1.6600000 <_TExpanded>1 0 <_MOD_>2018-06-20 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 4 0 0 1.1160000 1 1.0320000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 Der er som udgangspunkt omkring 8-9 kg honning tilsat 2 liter vand, men fordelt lidt skævt i to portioner: ca. 5-6 kg med ca. 65 % sukkerindhold (ret tyktflydende, sirup) og 4-5 kg med ca. 40 % sukkerindhold. Sukkeret vil være fordelt med ca. 40 % fruktose og 60 % glukose, men I må selv måle efter hvor meget sukker der er. Gær rehydret 3i ca. 3 timer. Vi tog et kg honning fra. Resten kom i gryde. Der blev fyldt op med vand til 21L. Det blev varmet op og kogte i ca. 15 min. Ca. 21L kom i spand med grønt låg og blev sat i garage. 12/8. Omstukket til 2 gange 10L. Den ene spand fik chili og lakridsrod udtrukket i vodka. Original 18 1/2L flasker = 8L Chili 28 1/3L og 2 1/2L flasker = 10,33L 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