Post date: Feb 27, 2016 4:0:53 PM
I've been interested in trying out another mead, and I think adapting my previous elderberry wine would be an interesting recipe. So I'm thinking this:
6 gallon water
15 lbs honey from Costco
24 oz dried elderberries
24 oz raisins
2 tbsp acid blend
3 tsp pectic enzyme.
2 tbsp yeast nutrient (Fermax, also from Beer & Wine Hobby)
6 Campden tablet, crushed
1 pkg Lalvin EC-1118
Doing some back of the envelope calculations, and using my previous elderberry wine as a benchmark, swapping 15 lbs of honey in for 15 lbs of sugar should cut the initial gravity down a bit, and put this at about 13-14% ABV if it ferments fully (as opposed to the >15% I ended up with last time). That seems like a more reasonable range.