1 demijohn = 1 gallon = 4.5 litres
20gm sugar per litre = 1%ABV (approx)
1 pound sugar per gallon = 5%ABV (approx)
1 pound = 454gm
2 pounds honey + 1 pound syrup => 15%
... but they're only about 80% fermentable, so 12% (approx)
1 litre apple juice = 106gm sugar
1 litre fruit juice = 115gm sugar
221gm sugar in 2litres = 5.5%
In a gallon, divide by 4.5: 1.2%
So a bit over 13% total. Allowing for losses at racking etc, call it 12% Wine strength
Pour juices honey and syrup into a large pan, using hot water from kettle to rinse all honey and syrup from containers
Heat gently until all nicely dissolved - add more water if necessary
Pour through funnel into sanitised demijohn
Top up to about an inch below shoulder
Allow to cool to around 28degreesC
Add plenty of nutrient and the yeast
Might be a month, might be more
Siphon off sediment to clean demi
When clear, siphon to bottles. Add 1tsp sugar per pint for sparkling mead.
Leave a couple of weeks somewhere warm to carbonate.
Store somewhere cool.
He says it's good
A forum to discuss anything related to making gluten-free versions of those brews that would otherwise be off limits to coeliacs.
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