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Orange Blossom Mead (Part 2: Racking & Secondary Fermentation)
Boisson

Orange Blossom Mead (Part 2: Racking & Secondary Fermentation)

45 minPour 10Nutri-Score D€€
par @goldenhivemead9 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • fermented orange blossom mead (from part 1, fermented about a month and cleared)Boissons4 litres
  • sanitizing solution (for sanitizing the carboy, siphon and airlock)Autres500 ml

par portion

Nutrition

192kcal

Glucides
48 g
Protéines
0 g
Lipides
0 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • racking siphon
  • glass carboy
  • airlock

pas à pas

Préparation

  1. Check the mead

    • Let the mead finish its primary fermentation until activity slows down, about a month.
    • Check that the dead yeast has settled at the bottom of the vessel.
    Étape 1

  2. Sanitize the equipment

    • Sanitize the glass carboy, the racking siphon and the airlock.
    Étape 2

  3. Rack the mead

    • Taste the mead to check the orange balance.
    • Use the racking siphon to transfer the mead into the sanitized carboy, leaving the yeast sediment behind.
    Étape 3

  4. Fit the airlock and age

    • Fit the airlock on the carboy to release any remaining CO2.
    • Set the carboy aside to age and clear for a few weeks.
    Étape 4
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