MEDIUM APRICOT MEAD

Gallons: 5
Ingredients
13 pounds fresh, raw alfalfa or clover honey
2 pounds fresh, raw wildflower (or other dark) honey
7 pounds fresh frozen or fresh apricots, crushed
2 pounds fresh frozen or fresh apricots, crushed (in secondary)
2 teaspoons Great Fermentations of Santa Rosa mead yeast nutrient (made up to Roger Morse’s formula in the book Making Mead)
2 packets Champagne Yeast (dry or liquid)

OHIO RIVER BROWN ALE

Ingredients
6.6 lbs. Unhopped light malt extract
4 oz crystal malt 20° L
4 oz black patent malt
2 oz chocolate malt
1 ½ oz Willamette hop pellets (bittering)
¾ oz Cascade hop pellets (flavoring)
½ oz Cascade hop pellets (aroma)
½ tsp Irish Moss
liquid ale yeast
¾ cup corn sugar