I actually split this batch into 2x 10Lt batches: one with malt, and without malt (gluten-free) for Mrs Ravenwolfe.

Midsummer Night’s Mead

• 1kg Honey
• 500g LDME
• 400g Dextrose
• 154g Maltodextrin
• 257g Lactose
• 27g Cascade Pellets @ 60 mins
• 1x Cascade plug @ 5 mins
• ½ tab Irish Moss
• 1x Muntons Dry kit yeast (ale)

OG: 1.103

Merry Xmas Mead (GF)

• 1kg Honey
• 900g Dextrose
• 100g Maltodextrin
• 250g Lactose
• 3g Yeast Nutrient
• 10g Cascade Pellets @ 60 mins
• 2x Cascade plug @ 10 mins
• ½ tab Irish Moss
• 1x Safale US-05 dry yeast

Without malt, fermentation needs some assistance – hence the addition of yeast nutrient. Also, shaking the barrel up a little every now and then re-introduces oxygen into the mix and helps fermentation push along somewhat.

OG: 1.077

Each batch was done simultaneously, using separate pots and stirrers (obviously) to avoid contaminating the GF batch with any malt. I topped up each barrel to 10 litres, and because the weather was warm didn’t add the yeast until the following morning, where it had cooled to about 26°C.

As I write this, the meads have been bubbling away for about 8 days, and temps have stayed constantly between 20-24°C, even with the crazy fluctuations in temperature outside. They don’t even sound like they have slowed down any, so I suspect they are going to take the full 2 weeks, or possibly a bit longer. I suspected that the GF batch may even take a little longer than the malted batch, just because fermentation without malt has always been a little slower in my experience.

It was a good thing that Mrs Ravenwolfe found another fermenting barrel at an Op Shop, as this means I still have a free one to start the next ale…