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Brewed: October 14, 1999 Bottled: March 30, 2000 Found sour pie cherries, blueberries, and blackberries in the freezer.
Yeast was rehydrated at brew time.
Honey heated with water. Added Irish moss and skimmed scum. Added yeast nutrient, yeast energizer and fruit. Heated to 170 F. Kept hot for 15 minutes. Cooled to about 90 F. Poured into bucket. Added water to make 5 1/2 gallons. Pitched yeast. Stirred and stored with a bubble lock.
November 4, 1999 - SG 1.002 - Racked
March 30, 2000 - SG 1.000 - Corn sugar boiled with 1 c water. Racked mead into bucket with sugar water. Bottled. Pretty darn good for a mead of its age.