BOMM Mead Recipe

Sweet, complex, and irresistibly drinkable – discover the secrets behind crafting your own BOMM mead at home. Combining the rich honey notes of a traditional mead with the crisp finish of a modern cider, BOMM offers a uniquely balanced and flavorful drinking experience. In this guide, we’ll select the ideal honey varietal, proper nutrient additions for strong and steady fermentation, and tailoring the blend to your tastes. Whether an amateur homebrewer or seasoned mazer, you’ll learn pro tips for fermenting a top-quality BOMM worthy of sharing with friends. Let’s dive into the mind-blowing methods that make this mead magic in a glass!

Ingredients

The key to a balanced, flavorful BOMM mead is starting with quality ingredients. We’ll be using 1 gallon of Ozarka spring water – avoid distilled water, as the minerals in spring water aid yeast health. For honey, 2.4 pounds of orange blossom offers a light, floral sweetness perfect for this mead style.

To support steady fermentation, we’ll make staged additions of nutrients. Add 1/4 tsp of DAP at the start, 24 hours, and 48 hours. DAP provides the nitrogen needed for yeast growth. We’ll also add 1/2 tsp of Fermaid K in increments at the start, 24 hours, and 48 hours later. Fermaid K supplies amino acids, sterols, unsaturated fatty acids, and key micronutrients.

Finally, add 1/4 tsp of K2CO3 (potassium carbonate) to buffer the pH for a strong ferment and provide potassium for the yeast. Proper nutrition is key to avoiding sluggish or stuck fermentation.

Now that we’ve covered the foundation of quality spring water, floral orange blossom honey, and nutrients for healthy fermentation, it’s time to discuss the remaining ingredients that make BOMM mead unique. The layered flavors and acidity from fruit and tannins take this traditional mead to the next level. Let’s explore how cider apples, acids, and tannins create magic in your glass!

Instructions

Making BOMM combines straightforward mead methods and best practices.

First, heat 1 gallon of Ozarka spring water to 160°F to sanitize and dissolve the honey. Remove from heat, add 2.4 pounds of orange blossom honey, and mix thoroughly until no honey remains. This prevents scorching.

Once cooled below 80°F, transfer to a fermenter and pitch an active cider or wine yeast starter. Add 1/4 tsp DAP now for immediate nitrogen.

At 24 hours, add the next 1/4 tsp DAP and 1/2 tsp Fermaid K. The staggered nutrient additions support yeast growth and keep fermentation on track.

Forty-eight hours after pitching yeast, make the final nutrient addition of 1/4 tsp DAP and 1/2 tsp Fermaid K. Nutrients are critical, especially in the first half of fermentation.

Add 1/4 tsp K2CO3 once signs of fermentation are visible for pH buffering and providing potassium. Aim for a pH of around 3.7-4.0.

Ferment at 65-70°F for one month until final gravity stabilizes around 1.010 SG. This semi-sweet finish balances the acidity.

Rack to a secondary vessel for clarity. Taste periodically, adding finishing tannins and sweetness to taste. Bottle once flavor and clarity are where you want them.

With patience and care, you’ll be rewarded with a stellar homemade BOMM mead that looks and tastes professional. The structured, apple flavor makes this mead dangerously drinkable!

Variations

The basic BOMM framework opens the door for creativity. At its core, BOMM combines honey, cider, acidity, and tannins – but don’t be afraid to put your spin on unique flavors.

Fruit additions like cherries, raspberries, blueberries, or strawberries complement the apple notes. For a Cherry BOMB, add 1 lb frozen cherries or 8 oz tart cherry juice in the primary. The berries contribute color, flavor, and fermentable sugars.

Spices like cinnamon, nutmeg, vanilla, or clove add seasonal flair. For a Vanilla BOMM, split and scrape two vanilla beans and add to secondary aging. The vanilla smooths harsh edges.

Honey varieties impact the flavor profile – experiment with wildflower, buckwheat, avocado, or dark-colored honey for bolder meads. Use 2-3 lbs honey for a drier, cider-forward BOMM.

For a braggart-style BOMM, swap some honey for 1-2 lbs of malt extract to dry out the body with beer-like flavors. Or explore metheglins with herbal ingredients like hibiscus, rosehip, or ginger.

The basic blueprint gives you flexibility – make it your own! Sample your BOMM as it ages and tweak it with extra honey for sweetness, fruit, spices, or other ingredients until you perfect your ideal blend. Get creative!

FAQ

What is BOMM mead?

BOMM stands for Bray’s One Month Mead, and it’s a fast-fermenting mead that combines the flavor of a semi-sweet cider with the richness of a traditional mead. BOMM offers the best of both styles – appley, bright, and crisp with honeyed complexity and a smooth finish.

Why is BOMM mead special?

Unlike most meads that require extensive aging, BOMM can be brewed, fermented, and enjoyed in as little as one month. The secret is providing complete nutrition for a healthy ferment so the yeast can work quickly and cleanly. BOMM also uses a blend of cider apples, acidity, and tannins to create a balanced and nuanced flavor profile. It’s an impressively sophisticated mead in a short timeframe.

How long does BOMM mead take to make?

A basic BOMM can be brewed, fermented, and bottled within one month. Give it at least two weeks of aging/conditioning to smooth out flavors before enjoying. More aging always helps!

What are some tips for the best BOMM mead?

Use cider apples rather than clear juice for depth of flavor. Stagger nutrient additions to avoid stuck ferments. Target a finishing gravity of around 1.010 SG for a harmonious balance of sweetness and acidity. Add tannins from sources like tea and oak cubes just before bottling for an authentic, organic flavor.

What yeast should I use?

For clean flavors, wine or cider strains like Safale S-04, Lalvin 71B, or White Labs English Cider work very well. Avoid using bread yeasts. Make a starter to ensure healthy fermentation.

Can I customize my BOMM mead recipe?

Absolutely! Fruits, spices, different types of honey, malts, and more can be added to create your unique variations. Use the base BOMM as a jumping-off point for creativity.

Is BOMM mead good for beginners?

BOMM is perfect for beginners because it ferments quickly with minimal equipment but still produces a delicious and impressive mead using high-quality ingredients and methods. With a few key tips, even novice brewers can make mead to be proud of with the BOMM recipe.

What are some common problems when making BOMM?

Not providing enough nutrients can lead to a stuck or sluggish fermentation. Avoid using distilled water as it lacks the minerals yeast needs. Adding too much acid blend gives a sharp edge. Racking too early can restart fermentation in bottles. Patience is key!

What characteristics should I look for when tasting BOMM?

A good BOMM shows a harmonious blend of honey sweetness, apple/cider fruit flavors, bright acidity, and subtle tannin structure. It should taste clean without harsh alcohol. Look for an appealing ruby color from the apple cider.

Can I age my BOMM longer than one month?

Absolutely! While drinkable at one month, aging 3-6 months or longer allows the flavors to fully mature and integrate. Taste periodically to monitor development.

How do I stabilize BOMM before bottling?

Once fermentation is complete, rack to a clean vessel. Add 1 Campden tablet per gallon 24 hours before bottling. This prevents renewed fermentation in bottles.

What ABV can I expect from BOMM?

BOMM typically finishes around 6-8% ABV, depending on the honey and cider used. More honey creates a stronger mead. Target a finishing gravity of 1.010 SG for optimal flavor and balance.

Should I use a secondary vessel when making BOMM?

Yes, transferring to a secondary carboy helps clarify the mead and avoid off-flavors from sitting on the yeast too long. It also provides an easy way to add finishing ingredients like tannins.

How do I know fermentation is complete?

Take gravity readings a few days apart to look for a stable final gravity. Bubbles in the airlock slowing down is another clue that fermentation is ending. Taste the mead – fermentation flavors will disappear when complete.

Final Thoughts

BOMM offers an exciting hybrid mead that bridges the gap between traditional mead and modern cider for the best of both worlds. With the right blend of quality honey, apple cider, staggered nutrients, and tannic complexity from tea and oak, BOMM can produce an impressively appley, crisp, and well-balanced mead in just one month.

While fast-fermenting compared to most mead, BOMM rewards those who take the time to follow cider-making best practices – avoiding distilled water, preventing stuck ferments, controlling acidity, and aging sufficiently before bottling. When care is taken to provide a healthy ferment environment, a clean yeast can bring out the delicate flavors.

The basic BOMM framework invites creativity through endless potential variations with fruits, spices, specialty honey, malts, herbs, and more. It’s an ideal introductory mead recipe with plenty of room to make your unique twists perfect for sharing. For mead lovers and cider enthusiasts alike, BOMM offers magic in a glass!