Sweet woodruff flowers add a delicate flavor to this dry, sparkling mead. Marcia says, "Very subtle flavor. Very good mead." (September 1998) Rebecca says, "Clearly our best woodruff to date." (December 2004)
Heat honey with water to almost boiling. Add acid blend, gypsum and yeast nutrient. Skim scum. Keep hot for about 15 minutes to pasturize. Add flower tea and simmer for another 10 minutes. Cool, pour into carboy and add water to make 5 gallons. Pitch yeast. Stir and store with bubble lock.
June 11, 1995 - Brewed
July 22, 1995 - Racked.
October 12, 1995 - Racked.
January 11, 1996 - SG 1.001 Corn sugar boiled with water and poured into plastic bucket. Mead racked into bucket and stirred before bottling.
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