Ancient Fire Mead & Cider’s Granola Bar! clone

Ancient Fire Mead & Cider’s Granola Bar! clone

(5 gallons/19 L, bottled under cork)
OG = 1.131  FG = 1.020
ABV = 14.5%

18 lbs. (8.2 kg) buckwheat honey
Water to 5 gallons (19 L)
20 g Lalvin 71B-1122 yeast
10 g Fermaid-K
2.5 g di-ammonium phosphate (DAP)
1.67 g potassium metabisulfite
4 g potassium sorbate
2.5 lbs. (1.1 kg) dried zante currants/corinthian raisins

Step by step
Mix the initial honey and water (some hot, the rest cold) to 5 gallons (19 L). Re-hydrate and pitch the yeast. Degas and feed nutrients at 24, 48 and 72 hours. Ferment to target final gravity and stabilize with sorbate and metabisulfite. Rack off sediment. Add Zante currants and/or raisins and steep to taste (this will take weeks, in my experience). Rack off currants/raisins prior to bottling (or pull the bag of them if you added in bagged). Bottle under cork. 

Issue: November 2020
Sun., June 4 Meadmaking Boot Camp with Chik Brenneman