Quiet Harvest 고요한 수확
A Korean inspired experimental mead made with Korean roasted corn. The roasted corn is made to make a popular delicious roasted corn tea.
2 gallon batch
5 lbs Wildflower Honey
200 oz Spring Water
1 packet Lalvin 71b
45g Korean Roasted Corn steeped and then cooled to room temp. (use a portion of the 200 oz spring water to steep)
1/4 tsp Go Ferm
1/2 tsp Fermaid O
Secondary
50g Korean Roasted Corn coarsely ground in a rumble jar (for easy removal) for 14 days.
Back sweeten to taste.
Pasteurize (I use the Anova method) for 22 minutes at 140 degrees Fahrenheit .
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