Sour Meadmaker Clone Recipe

Sour Meadmaker Clone Recipe

Kelly Klein, Groennfell & Havoc CEO
1 minute read

Sour Meadmaker Clone Recipe
Batch Size - 5 Gallon/19L
OG - 1.034
FG - 1.000
ABV - 5.1


4 lbs wildflower honey
48 fl oz raspberry juice
1 fl oz lime juice
Enough Water to Make the Final Volume 5 Gallons
1 oz. Wyeast Wine Yeast Nutrient
5 Campden Tablets (if desired)
5 packets QA23 Yeast
1 packet/vial Lactobacillus Planatarum

Step by Step

  1. Combine the first five ingredients with the water at 92°F (33°C) stirring vigorously to aerate. 
  2. Either sulfite with campden tablets and wait 24 hours or go on to the next step
  3. Add the yeast and bacteria as recommended by the manufacturer
  4. Maintain the fermentation at about 86 degrees fahrenheit
  5. Bottle (with priming sugar) or keg when bubbling has completely stopped (should be 8-10 days).
  6. Enjoy in a week or two!

For general brewing principles and practices please visit our article: How We Brew Everything We Brew

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