Wewahitchka Special Reserve NHC 2009

Category 24: Traditional Mead

2009 AHA National Homebrew Competition Gold Medal
Jeffrey Swearengin, Tulsa, Okla., Traditional Mead, Fellowship of Oklahoma Ale Makers (FOAM)

“Wewahitchka Special Reserve”

Semi-sweet Sparkling Mead with Tupelo Honey

Ingredients for 6 U.S. gallons (22.71 liters)

18.0 lb            (8.16 kg) tupelo honey

1.0 T.             (15 mL) 5-Star 5.2 pH Stabilizer

                        Lallemand Fermaid yeast nutrient

                        Go-Ferm yeast nutrient

10.0 g             400 mL Scott Lab (Hot-mix) Sparkalloid

10.0 g             Enoferm ICV-D47 dry yeast, in starter

Original Specific Gravity: 1.110

Final Specific Gravity: 1.022

Boiling Time: n/a

Primary Fermentation: <180 days at 65-72° F (18-22° C)

Secondary Fermentation: >90 days at 32-36° F (0-2° C)

Directions

Steep must at 165-180° F (74-82° C) for 10 to 15 minutes.

Judges’ Comments

“Wicked good example of a wonderful varietal. Lovely mineral kick at the end. Could use a touch more acid.”

“Very sweet up front, drying finish. Good alcohol warmth without harshness.”

Runners-Up

Silver Medal: Jamil Zainasheff, Elk Grove, Calif., Semi-sweet Mead, QUAFF

Bronze Medal: Jake and Tom Ocque, Amherst, N.Y., Sweet Mead, Niagara Association of Homebrewers