Batch #003: London Fog Mead
- Batch Size
- 1 gal
- Starting Gravity
- 1.106
- Final Gravity
- 1.006
- Approximate ABV (before backsweetening)
- 13.13%
I’m trying a thing here! I love a London Fog, so I’m going to see if I can get those flavors (Earl Grey tea, extra orange/bergamot, vanilla, milk) to play nicely with a mead.
- Blackberry Blossom honey from Shipwreck Honey
- Earls of Grey double cream earl grey tea from Friday Afternoon Tea
Most Recent Update
Racked and added adjuncts
- 200g lactose
- 300g water
- 5g loose-leaf earl grey tea
- a little dried orange peel
- 1 vanilla bean
Before getting started, I brought the lactose and water to a boil and stirred to dissolve, then added a tea bag with the tea and orange peel to steep while I moved on with the measurement and racking.
Measured gravity at 1.006, which is almost full attenuation and about 13ish% ABV. Happy to proceed from here. The actual amount of alcohol will be lower since I’m adding some extra volume and a bunch of non-fermemtable sugars.
I racked it off the lees, but still caught some sediment toward the end. Probably fine since I think the addition of the lactose means this mead is destined to be a little cloudy anyway.
After measuring and racking, I added the lactose/tea mix bit by bit, tasting as I went, but I ended up putting it all in. I’m still not convinced the tea flavor or lactose texture are where I want them to be, but I’m going to age it for a bit before I try further adjustments. I can always add more later.
Finally, I added a split vanilla bean. I’m a little concerned about that being too intense, but there’s still plenty of time for adjustments.
Full Log
Mixed must
- 2 lbs, 12.7 oz honey
- bottled spring water up to the 1 gallon mark
- 1 campden tablet
We’re starting out with a pretty classic formula for the primary fermentation. I’ll pitch the yeast tomorrow, and most of the interesting stuff will come into play when we get to secondary.
Pitched yeast
- 1 packet (5g) Lalvin 71B wine yeast
- 1/2 tsp LD Carlson Yeast Energizer (DAP)
- 1 tsp LD Carlson Yeast Nutrient (DAP)
Measured starting gravity at 1.106 (potential ABV of ~14%)
Racked and added adjuncts
- 200g lactose
- 300g water
- 5g loose-leaf earl grey tea
- a little dried orange peel
- 1 vanilla bean
Before getting started, I brought the lactose and water to a boil and stirred to dissolve, then added a tea bag with the tea and orange peel to steep while I moved on with the measurement and racking.
Measured gravity at 1.006, which is almost full attenuation and about 13ish% ABV. Happy to proceed from here. The actual amount of alcohol will be lower since I’m adding some extra volume and a bunch of non-fermemtable sugars.
I racked it off the lees, but still caught some sediment toward the end. Probably fine since I think the addition of the lactose means this mead is destined to be a little cloudy anyway.
After measuring and racking, I added the lactose/tea mix bit by bit, tasting as I went, but I ended up putting it all in. I’m still not convinced the tea flavor or lactose texture are where I want them to be, but I’m going to age it for a bit before I try further adjustments. I can always add more later.
Finally, I added a split vanilla bean. I’m a little concerned about that being too intense, but there’s still plenty of time for adjustments.