Aussie BOMM
Disclaimer: This recipe is for personal use only.
Mead Master’s Note
While it may be the bitter winter for most of us, those down under are enjoying the hottest time of the year. We’re bringing some of that heat with our brand-new recipe, the Aussie BOMM!
The Aussie BOMM uses a blend of ingredients that are mostly native to Australia for an authentic experience. With strong notes of citrus, herbal pepper and honey, this is sure to be a refreshing mead to enjoy during the mild spring nights.
Mead Specifications
Batch Size - 5 litres
ABV - 15.7%
Starting Gravity (SG) - 1.140
Final Gravity (FG) - 1.020
Style - Metheglin
Ingredients
Wildflower/Clover Honey - 2.1kg
Fermaid O - 12.4g, 6.2g per dose.
Potassium carbonate - 2.6g
Fermaid K - 2.5g
Potassium sorbate - 0.7g
Potassium metabisulfite - 0.4g
Spice Blend
Long Pepper - 6g
Tasmanian (Mountain) Pepper Berries - 5.3g
Grains of Paradise - 4g
Tasmanian Pepper Leaf - 2.6g
Lemon Myrtle - 2.6g
Pink Peppercorn - 1.3g
Strawberry Gum - 1.3g
Must Preparation
To a sanitised ten-litre bucket, add the honey, first dose of Fermaid O, Fermaid K, and potassium carbonate.
Add 2.5 litres of room-temperature water. We highly suggest using spring water to avoid chloramines found in tap water. Don’t use distilled water.
Mix until all the honey is dissolved.
Add water to slightly below the five-litre mark.
Add the spices from the spice blend to the bucket.
Yeast Preparation
Remove Wyeast 1388 packet from the fridge and allow it to come to room temperature.
Burst the internal nutrient packet in the Wyeast 1388 pouch. It helps to trap it in a corner before smacking it.
Allow the packet to expand for at least 15 minutes. It should swell to demonstrate yeast activation.
Sanitise the pouch corner you will be cutting.
Once the yeast and must are at similar temperatures, cut the corner off the pouch and pitch the yeast into the fermentor. Make sure not to cut the corner so much that the internal packet can come out into your fermentor!
Note: Do not allow the yeast to sit for longer than 15 minutes.
Fermentation
Store the bucket in a temperature range of 20-25°C. Around 22°C is best.
48 hours after pitching the yeast, add the second dose of Fermaid O.
Take a gravity reading every 3 days with a hydrometer until the gravity reaches 1.020 (10-14 days).
Stabilising
Cold crash in a fridge until clear. Cold temperatures speed clearing, but clearing will occur without it.
Rack the clear mead into a sanitised demijohn.
Add the potassium sorbate and potassium metabisulfite to the demijohn and mix well. Allow to sit for a minimum of 2 weeks, ideally until clear.
Note: After stabilising, there will be a harsh note resembling fusels in the mead for a few weeks. This is caused by the stabiliser and will age out as the stabiliser completes its protective purpose.A few days after mixing, cold crash in the fridge to speed clearing. (Optional)
Bottle into sanitised bottles.
Tips and Tricks
Place your bucket into a larger container to contain any potential spill over from fermentation.
If your home is cold, the top back of the fridge is great for keeping the fermentation warm.
A spray bottle of diluted sanitiser is great for sanitising surfaces, especially hands.
The first time you use a non-graduated bucket, add 5 litres at a time and draw a line for each.
