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Brewed: December 4, 2003 Bottled: November 4, 2004 Wildflower honey and Juniper berries.
One packet of yeast rehydrated at brew time.
We started with 21 lbs. of honey, heated with water. Added a full Tablespoon of acid blend. Skimmed some scum. Kept at 160 F to 170 F for about 10 minutes. The resultant must was poured into two carboys, one for Giniper and one for Rosy. Water added, yeast pitched, stirred and stored with a bubblelock.
January 29, 2004 - Put the juniper berries into a carboy and racked the mead onto the berries.
February 12, 2004 - Racked to a clean carboy leaving the juniper berries behind.
November 4, 2004 - Boiled corn sugar with water. Racked into bucket with sugar water and stirred. Bottled.
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