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Brewed: September 23, 1998 Bottled: March 17, 1999 Sour pie cherries for another cherry melomel, brewed on the fall equinox.
Yeast was pre-started September 22 with yeast starter, clover honey and water.
Wildflower honey heated with water. Irish moss added. Scum skimmed. Heated to 170 F. Added yeast nutrient and acid blend and cherries. Must chiller also added. Heated back to 170 F and kept hot for 15 minutes. Cooled to about 95 F and poured into the bucket. Added more water to make 6 gallons. Stirred, pitched yeast and stirred again. Stored with a bubble lock.
October 11, 1998 - Racked, SG 1.002
March 17, 1999 - SG 1.000
Corn sugar boiled with water for 20 minutes. Sugar water poured into bucket and mead racked on top. Bottled.
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