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Brewed: November 4, 1999 Bottled: June 29, 2000 Raspberries from Lou's freezer with some blackberries and sour pie cherries thrown in for good measure.
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 and put in must chiller. Kept hot (170 F to 190 F) for 15 minutes. Cooled to about 95 F. Poured into bucket. Added water to make 5 1/2 gallons. Pitched yeast. Stirred and stored with a bubble lock.
December 2, 1999 - Racked.
June 15, 2000 - Racked. SG 1.000
June 29, 2000 - Bottled still
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