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Brewed: May 29, 2003 Bottled: November 1, 2003 Sweet woodruff flowers spice up this mead. Only the flowers, no sprigs in the this one.
One packet of Red Star Pasteur Champagne yeast was rehydrated at brew time.
Started honey heating with water and went out to pick the flowers. Boiled some water in another pot, turned off the heat and put the flowers in to steep. The flower tea was added to the must after about 20 minutes of steeping. Then the must was kept hot for 10 minutes, after which we remembered to put in our must chiller - then it was kept hot for another 20 minutes. Cooled and poured into a sanitized bucket. Added some more water, pitched the yeast and topped it off with more water to make just over 5 gallons.
June 12, 2003 - Racked
November 1, 2003 - Boiled corn sugar in 1 cup of water for 10 minutes. Racked mead into bucket with sugar water. Bottled.
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