Difference between revisions of "Mead Batch 3"
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Racked a couple of days late. Strong yeasty flavor, strong yeasty aroma, lots of alcoholic burn, but under it all you can still taste the delicate flavors of the honey, so I have high hopes for this one. Given a couple more months in the fermenter it should be wonderful. --[[User:Morrigu|Morrigu]] 13:21, 28 August 2011 (EST) | Racked a couple of days late. Strong yeasty flavor, strong yeasty aroma, lots of alcoholic burn, but under it all you can still taste the delicate flavors of the honey, so I have high hopes for this one. Given a couple more months in the fermenter it should be wonderful. --[[User:Morrigu|Morrigu]] 13:21, 28 August 2011 (EST) | ||
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| + | Bottled. This is going to be so good once it mellows for a few months. | ||
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| + | FG: 1.002 @ 67F = 1.0027 @ 60F = 12.1% ABV assuming the OG is correct. | ||
Started with [[User:Ratri|Ratri]] | Started with [[User:Ratri|Ratri]] | ||
Revision as of 21:59, 26 October 2011
I tried the Carlisle Spring Blossom honey last year, and this year tried the Wild Flower. Both are absolutely wonderful, so I'm making mead with both, starting with the Wild Flower.
- 15 lbs Carlisle Wild Flower honey
- yeast nutrient
- yeast energizer
- Lalvin K1-V1116 yeast
Brought ~2.5 gallons of water to a boil. Added honey and dissolved. Reduced temperature of must to ~110F. Siphoned into 5 gallon carbouy containing yeast nutrient and yeast energizer. Topped off to 5 gallons with cold water. Pitched yeast at 94F. 7/29/2011
OG: 1.089 @ 94F = 1.094 @ 60F (Probably a low reading)
Racked a couple of days late. Strong yeasty flavor, strong yeasty aroma, lots of alcoholic burn, but under it all you can still taste the delicate flavors of the honey, so I have high hopes for this one. Given a couple more months in the fermenter it should be wonderful. --Morrigu 13:21, 28 August 2011 (EST)
Bottled. This is going to be so good once it mellows for a few months.
FG: 1.002 @ 67F = 1.0027 @ 60F = 12.1% ABV assuming the OG is correct.
Started with Ratri
