On December 22, 1999 there was full moon on the winter solstice. This mead commemorates that event. Flavored with hazelnut essence.
Yeast was rehydrated at brew time.
December 25, 1999 - Honey heated with water. Added Irish moss, yeast nutrient and acid blend. Skimmed scum. Added must chiller, heated to 170 F and kept hot for 20 minutes. Cooled to about 95 F. Poured into carboy. Added water to make 5 gallons. Pitched yeast. Stirred and stored with a blow-off tube.
March 9, 2000 - Racked. SG 1.000
October 5, 2000 - SG 0.998 Boil 1 c H2O with corn sugar for 10 minutes. Pour sugar water into bucket and rack mead into bucket. Add hazelnut essence. Stir and bottle.
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