This mead is a fantastic summer short mead. While it is very good straight out of primary, a few months of age really brings the honey sweetness back. I was going for an easy recipe that didn’t require finding fresh fruit (of course, you could use fresh fruit). Since I plan to drink this around the pool, I wanted a nice counter point to give a nice cooling effect to the mead. Szechuan peppercorns have a wonderful cooling effect if done in small doses (large doses cause a numbing effect!). In addition, strawberries and szechuan berries go very well together.

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Strawberry Szechuan Short BOMM
Strawberry Szechuan Short BOMM
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Batch Size Original Readings Final Readings Strength (ABV)
gallon1 gallon Gravity1.080Brix Gravity1.000Brix 10.5% ABV
Batch Start Batch Finish
Cook Time Passive Time
30days 29days
Ingredients
Servings: gallon
Units:
Ingredients
Servings: gallon
Units:
Instructions
  1. 1. Add 2 lbs Orange Blossom honey (SG 1.08) to a sanitized carboy.
  2. 2. Add the following spices: 1.2 oz Freeze Dried Strawberries, 1 tsp Red Szechuan berries, and 1/2 tsp Tellicherry Black Peppercorns
  3. 3. Add 1 TBSP (~10 grams) of Fermaid O.
  4. 4. Add 1/8 tsp potassium carbonate and 1 tsp pectinase.
  5. 5. Fill halfway with water, cap the jug, and shake until honey is completely dissolved.
  6. 6. Fill 1/2 cup shy of 1 gallon with water.
  7. 7. A an activated smack pack of Wyeast 1388 and airlock.
  8. 8. Ferment until 1.000.
  9. 9. Cold crash by sticking in the refrigerator as soon as it hits 1.000.
  10. 10. Once clear, bottle with carbonation tabs. Allow 2-4 weeks to carbonate. Protip: Carbonates faster in a warm environment such as a laundry room or on top of the fridge.
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