Denard Brewing

I stumbled across some excellent moscato grapes with a wonderful fragrance. Just too good for simply eating. I started tasting my honey collection to find something complimentary. Tupelo honey was a perfect match. It’s hard to get, but totally worth the effort. 

Most commercial moscato wines are too sweet for my tastes. This mead is off dry to make the wonderful moscato grapes shine. Even red wine drinkers like this one!

Moscupelo BOMM - 2.5 gallons

1. Freeze 7 lbs of fresh Moscato grapes in a gallon plastic bag. 

2. Thaw and crush the grapes in the sealed bag. Add to carboy. 

3. Add 7 lbs of Tupelo honey to carboy.

4. Add 2 tsp Fermaid O, 1 tsp Fermaid K, 2 tsp Pectinase and 0.5 tsp K2CO3. Add 2 tsp Fermaid O at Day 2 & 4. 

5. Add water to half way and swirl vigorously until honey is dissolved.

6. Add 1 oz of Medium Toast Hungarian Oak cubes and water to 1/2 cup shy of 2.5 gallons.

7. Add a smack pack of Wyeast 1388. 

8. It should finish around 1.005.

9. Rack off fruit into secondary. 

10. Add tartaric acid to taste. For me it was 0.4 g/Liter. 

Specs

SG 1.125-1.135

FG ~1.005

16% ABV

Tartaric Addition 

Needs tartaric acid at 0.4 g/Liter or 1.5 g per gallon. 

1. Add 3 grams to 50 ml tube. 

2. Add 10 ml water and dissolve. 

3. Add 5 ml per gallon.