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 - 1 gallon
ABV - 15.7%
Starting Gravity (SG) - 1.140
Final Gravity (FG) - 1.020
Style - Metheglin
Ingredients
Wildflower/Clover honey - 3.5 lbs
Wyeast 1388 Smack Pack
Fermaid O - 9.4g, 4.7g per dose.
Potassium carbonate - 2g
Fermaid K - 1.9g
Potassium sorbate - 0.7g
Potassium metabisulfite - 0.4g
Spice Blend
Long Pepper - 4.5g
Tasmanian (Mountain) Pepper Berries - 4g
Grains of Paradise - 3g
Tasmanian Pepper Leaf - 2g
Lemon Myrtle - 2g
Pink Peppercorn - 1g
Strawberry Gum - 1g
Must Preparation
To a sanitized two-gallon bucket, add the honey, first dose of Fermaid O, Fermaid K, and potassium carbonate.
Add 2 liters of water. We highly suggest using bottled water to avoid chloramines found in tap water.
Do not use distilled water.Mix until all the honey is dissolved.
Add water until slightly shy of the gallon mark.
Add the spices from the spice blend to the bucket.
Yeast Preparation
Remove Wyeast 1388 packet from the refrigerator 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.
Sanitize 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 68-78°F. Around 73°F 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).
Stabilizing
Cold crash in a refrigerator until clear. Cold temperatures speed clearing, but clearing will occur without it.
Rack the clear mead into a sanitized carboy.
Add the potassium sorbate and potassium metabisulfite to the carboy and mix well. Allow to sit for a minimum of 2 weeks, ideally until clear.
Note: After stabilizing, there will be a harsh note resembling fusels in the mead for a few weeks. This is caused by the stabilizer and will age out as the stabilizer completes its protective purpose.A few days after mixing, cold crash in the refrigerator to speed clearing. (Optional)
Bottle into sanitized 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 sanitizer is great for sanitizing surfaces, especially hands.
The first time you use a non-graduated bucket, add a gallon of water at a time and draw a line for each.
