<_MOD_>1970-01-01 Selections 7372 1 0 1 1 <_XName>Selections 16 <_MOD_>2020-06-14 M4 Humle mjød MortenBryg 2020-05-16 1992-02-01 1 743.9084995 1 574.8383860 1 0 0 4620 3600 200 0 0 <_MOD_>2020-05-04 Mead - Standard 5 Gal/19 l Batch 5 0 640.0000000 160.0000000 1 0.3000000 0.0000000 0.0000000 0 1 739.6817467 0.0000000 10.0000000 1 64.0000000 0.0000000 4.0000000 0.0000000 710.0944768 51.2000000 0.0000000 72.0000000 100.0000000 Standard 5 gal/19 liter mead setup for no-boil mead. Typically the primary fermenter is a 7.5 gal/28 l or larger plastic bucket for easy of access. Meads are usually aged in glass carboys or kegs to avoid oxygen contamination during long aging periods. 0.0000000 0 0 <_MOD_>2020-05-04 Experimental Mead Specialty Mead BJCP 2015 3 M4 -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 An Experimental Mead is a mead that does not fit into any other mead subcategory. This could apply to meads that blend multiple mead subcategories (unless the combination fits elsewhere, such as Melomel or Fruit and Spice Mead). Any experimental mead using additional sources of fermentables (e.g., maple syrup, molasses, brown sugar, or agave nectar), additional ingredients (e.g., liquors, smoke, etc.), alternative processes (e.g., icing), fermentation with non-traditional yeasts (e.g., Brettanomyces, Belgian lambic or ale, etc.), or other unusual ingredient, process, or technique would also be appropriate in this category. Oak-aging does not necessarily force a mead into the Experimental Mead style unless the barrel has another characteristic (such as bourbon) in addition to the wood. No mead can be “out of style” for this category unless it fits into another existing mead category. This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage. OG, SRM and ABV will vary. Moonlight Utopian, Hanssens/Lurgashall Mead the Gueuze, White Winter Cherry Bracket, Mountain Meadows Trickster’s Treat Agave Mead http://www.bjcp.org <_MOD_>2020-05-04 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_>2020-05-04 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2020-06-14 Mash In 0 1082.0803837 150.0000000 75.0000000 2.0000000 0.0000000 0.3000000 640.0000000 72.0000000 160.0000000 0.0000000 72.0000000 0.0000000 160.0000000 157.5180674 0.0000000 <_TExpanded>1 0 1 640.0000000 160.0000000 0.3000000 <_MOD_>2020-05-04 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_>2020-05-04 Table Sugar 70.0000000 0 Table Sugar 109.9000000 Table sugar has no water and is slightly more effective than corn sugar <_MOD_>2020-05-04 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_>2020-05-04 Ingredients 7405 1 1 7182 10 <_XName>Ingredients 16 <_MOD_>2020-05-23 Honey US 7 4 1 0.0000000 1 0.0000000 253.9725696 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). 0.0000000 0.0000000 <_MOD_>1970-01-01 GoFerm Protect 4 Yeast Hydration Nutrient 676.2804541 1 18.0000000 640.0000000 0.0000000 1.0000000 2 0 0.0000000 Yeast nutrient that aids in the hydration of dry yeast. Add 1.25 grams of GoFerm for each gram of dry yeast, or approx 30 g/hl. Mix GoFerm with 20x its weight in luke warm (105 F) water, then mix in yeast and allow 20 min to cool. Add small amounts of wort or must to aid in cooling and activation. 0.0000000 1 0 2 <_MOD_>1970-01-01 Potassium Carbonate 4 Lower acidity in wine 676.2804541 1 10.0000000 128.0000000 0.0000000 1.0000000 2 2 0.0000000 Used to lower acidity levels in wine. Requires that the fermenter be cold stored for several weeks to allow tartaric acid to drop out as potassium bitartrate. Dose of 3.8 g per gal will reduce acidity by about 0.1%. 0.0000000 1 0 3 <_MOD_>1970-01-01 Fermaid K 4 Yeast Nutrient 640.0000000 1 3.0000000 128.0000000 0.0000000 1.0000000 2 2 0.0000000 A formula including DAP, yeast hulls, free amino acids, sterols and micronutrients plus vitamins to aid in yeast growth. Used in conjunction with GoFerm and added during active fermentation. Use approx 1 gram/gallon (4 l). 1 tsp=4.7 grams. 0.0000000 1 0 4 <_MOD_>2020-06-13 Lalvin EC-1118 Lallemand - Lalvin EC-1118 2 1 2 0.8000000 1.0000000 0.0000000 18.0000000 10.0000000 5 1 2020-05-16 2020-05-05 200.0000000 73.0000000 77.0000000 45.0000000 95.0000000 0 0 0 5 2004-10-24 All types of wine and also cider. Low production of foam, volatile acid and H2S. Ferments over a wide temperature range. High alcohol tolerance, compact lees and good flocculation. Relatively neutral flavor and aroma. 1.6600000 <_MOD_>1970-01-01 Fermaid K 4 Yeast Nutrient 640.0000000 1 3.0000000 128.0000000 0.0000000 1.0000000 2 2 1.0000000 A formula including DAP, yeast hulls, free amino acids, sterols and micronutrients plus vitamins to aid in yeast growth. Used in conjunction with GoFerm and added during active fermentation. Use approx 1 gram/gallon (4 l). 1 tsp=4.7 grams. 0.0000000 1 0 6 <_MOD_>1970-01-01 Fermaid K 4 Yeast Nutrient 640.0000000 1 3.0000000 128.0000000 0.0000000 1.0000000 2 2 2.0000000 A formula including DAP, yeast hulls, free amino acids, sterols and micronutrients plus vitamins to aid in yeast growth. Used in conjunction with GoFerm and added during active fermentation. Use approx 1 gram/gallon (4 l). 1 tsp=4.7 grams. 0.0000000 1 0 7 <_MOD_>1970-01-01 Fermaid K 4 Yeast Nutrient 640.0000000 1 3.0000000 128.0000000 0.0000000 1.0000000 2 2 7.0000000 A formula including DAP, yeast hulls, free amino acids, sterols and micronutrients plus vitamins to aid in yeast growth. Used in conjunction with GoFerm and added during active fermentation. Use approx 1 gram/gallon (4 l). 1 tsp=4.7 grams. 0.0000000 1 0 8 <_MOD_>1970-08-19 Hallertau Blanc Germany 1 0 9.2000000 5.0000000 100.0000000 0.0000000 15.8732829 15.0000000 60.0000000 2.0000000 Floral and fruity with passion fruit, grapefruit, pineapple, grape and lemongrass overtones. One of several new German varieties with bold flavor profiles, perfect for American-style Ales. Used for: American style ale Substitutions: N/A Storage Unknown 194.4406400 0.0000000 9 1 1 6.0100989 <_MOD_>1970-01-01 Stabivit 0 710.0944768 1 10.0000000 676.2804541 0.0000000 0.6000000 4 0 0.0000000 Effektiv standsning af gæringsforløb. Vinoferm® Stabivit Specielt kombineret produkt til stabilisering af vin efter gæring. Indeholder kaliummetabisulfit, kaliumsorbat og askorbinsyre i ideelle forhold. Sammensat produkt = let at bruge (ingen separate mængder at afveje). Ikke alene forhindrer det flaskegæring, men det giver også beskyttelse mod oxidation og skimmel/mug. Produktet kan blive lidt gult under opbevaring og blive kornet, men dette hindrer ikke dets effektivitet. Dosering: 5 g / 10 liter vin, opløses i en lille mængde væske og blandes derefter godt med vinen. 0.0000000 1 0 10 <_TExpanded>1 0 <_MOD_>2020-05-04 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 0 4 0 0 1.0940000 1 0.9990000 1 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 Kog 4-5 liter vand. sluk rør honningen op i det. køl det ned med det rasterende 16-17 liter koldt vand. 16 x 0,45 = 7,2 ---------------------------------------------------------------------------------------- Go-Ferm og 15g gær tilsat rehydrerings vand ved ca. 30 grader. Kogende vand + honning = 12L toppet op med koldt vand til 22L. Kølet med kølespiral. Potaske , 3g fermaid K og rehydrerings glasset tilsat gærspanden. Spand sat i bryggers ved ca. 20 grader. -------------------------------------------------- 23/5: Humlepose fjernet efter 6 dage. SG 1006 Smager kraftigt af grape. Tropejuice agtig. ---------------------------------------------------- GO-FERM PROTECT® anvendes i gær-rehydratiserings vandet for at skabe en suspension af mikronæringsstoffer og overlevelsesfaktorer, der er biotilgængelige til udvalgte gær. Ved anvendelse af mere eller mindre gær skal man respektere et forhold på 1 del gær: 1,25 dele GO-FERM ---------------------------------------------------------- Rehydrate Lalvin EC-1118 in 5 times its weight of potable water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must. 14g pakke. Notes: – The total rehydration duration should never exceed 45 minutes – Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand) – It is essential to rehydrate the yeast in a clean container. – Initial rehydration in must is not advisable. Recommended for white, rose and red wine production.Highly recommended for secondary fermentation Saccharomyces cerevisiae var. bayanus•Desirable fermentation temperature: 10-30°C. (50-86°F) Alcohol tolerance 18% v/v *subject to fermentation conditions. Low relative nitrogen demand (under controlled laboratory conditions) Short lag phase and high fermentation vigour. Cooling may be required to control this high vigour. Very low production of H2S under low YAN conditions•Low production of SO2 binding compounds. Moderate relative potential for SO2 production (can produce high levels of SO2 under low nutrient conditions, up to50mg/L). Competitive factor active. Low foam producer. ------------------------------------------------------- Potaske er Potassium carbonate skal hæve PH? ----------------------------------------------------- Fermaid K er vigtig som gærnæring til næringsfattig most. I særdeleshed vigtig til mjød og hyldeblomstvin, der næsten ikke indeholder gærnæringsstoffer. Tilsæt 10gr/ 50 l. For normal vinfremstilling anbefales tilføjelse på Fermaid K med 5 gram pr 20 liter. For at opnå optimale resultater bør 2,5 gram Fermaid K pr 20 liter most lige efter at gær kultur er tilsat til mosten. Tilsæt derefter resten (2,5 gram/20 l) af Fermaid K når som helst mellem 1/3 og 1/2 af normalt gærings forløb. BEMÆRK: IKKE kombinere Fermaid K med rehydreret gær gæropløsning før podningen tilsættes mosten. --------------------------------------------- Rystes dagligt for at få CO2 ud de første 5-7 dage. ----------------------------------------------- Humle løst i humlepose på anden dagen af gærring. --------------------------------------------- Vinoferm® Stabivit Specielt kombineret produkt til stabilisering af vin efter gæring. Effektiv standsning af gæringsforløb. Indeholder kaliummetabisulfit, kaliumsorbat og askorbinsyre i ideelle forhold. Sammensat produkt = let at bruge (ingen separate mængder at afveje). Ikke alene forhindrer det flaskegæring, men det giver også beskyttelse mod oxidation og skimmel/mug. Produktet kan blive lidt gult under opbevaring og blive kornet, men dette hindrer ikke dets effektivitet. Dosering: 5 g / 10 liter vin, opløses i en lille mængde væske og blandes derefter godt med vinen. 51 x 33cl flasker. 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 1 0 3.4000000 0.0000000 30.0000000 <_TExpanded>1 0