Ridgetop Prairie Mead (Semi-Sweet)

"Create a detailed recipe for a semi-sweet mead called 'I Hate Making Up Names (Semi-Sweet Mead)' based on the provided ingredients and steps. Batch size 5.5 gallons, using wildflower honey, meadowfoam honey for backsweetening, Red Star Premier Cuvee yeast, GoFerm Protect Evolution, Fermaid O, Campden tablets, potassium sorbate, acid blend, wine tannin, and Super-Kleer KC. Include instructions for fermentation, stabilization, backsweetening, acid and tannin adjustment, fining, and force carbonation to petillant level with dilution for hydromel strength. Use imperial units."

CellarDog47

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11/5/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A balanced semi-sweet mead with floral wildflower honey, smooth backsweetening, gentle tannins, and delicate petillant sparkle.

mead semi-sweet carbonated fruit homemade fermentation

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Name: Ridgetop Prairie Mead (Semi-Sweet)
Yield: 22
Ingredients: 12 lbs wildflower honey; 2 lbs meadowfoam honey (for backsweetening); 5.5 gallons spring water; 1 packet Red Star Premier Cuvee yeast; 1 tsp GoFerm Protect Evolution; 3 tsp Fermaid O (divided); 1 Campden tablet; 1 tsp potassium sorbate; 1 tsp acid blend; 1/2 tsp wine tannin; 1 tsp Super-Kleer KC

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