Open Category Mead NHC 2009

Category 26: Other Mead

2009 AHA National Homebrew Competition Gold Medal
Eric Anderson, Saint Paul, Minn., Other Mead, Saint Paul Homebrewers Club

Open Category Mead

Ingredients for 5 U.S. gal (18.93 L)

24.0 lb            (10.89 kg) clover honey

18.0 lb            (8.16 kg) frozen triple berry mix (raspberries, blueberries, blackberries)

3.5 gal            water (13.25 L)

1.0 oz             (28 g) Hungarian Medium-plus Toast oak cubes

2 packets       Lalvin 71B Narbonne yeast

4.5 g               Fermaid-K

2 g                   diammonium phosphate (DAP)

Original Specific Gravity: 1.160

Final Specific Gravity: 1.050

Boiling time: n/a

Primary fermentation: 10 days at 70° F (21° C) in plastic

Secondary fermentation: 120 days at 65° F (18° C) in glass

Tertiary fermentation: 90 days at 60° F (16° C) in glass

Directions

Fill a fermenter with 3.5 gallons of water, pour in the honey and combine. Once fully mixed, add the berries, yeast, 4.5 grams of Fermaid-K and 2 grams of DAP. Mix carefully and ferment at 67-70° F (19-21° C) until done (2 weeks max). Add 4.5 g of Fermaid-K and 2 g of DAP every other day for 1 week to ensure healthy yeast and good fermentation.  Also, stir the contents of the fermenter every day of fermentation. Rack into secondary with 1 oz of Hungarian medium-plus toast oak cubes, let it sit for nine months, or until you get the level of oak you want.”

Judges’ Comments

“Fruit juice dominates with lots of sweetness—like drinking a berry jam. Some honey in the finish though. Good job—very flavorful mead. Oak is a nice touch.”

“The main focus would be getting the berries to express—can be very challenging for strawberries and blueberries, and a bit less for raspberries.”

Runners-Up

Silver Medal: John Jurgensen, Friendswood, Texas, Mint Metheglin, Bay Area Mashtronauts.

Bronze Medal: Chris Smith, Minneapolis, Minn., Raspberry Chipotle Mead, Saint Paul Homebrewers Club