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Brewed: August 2, 1995 Bottled: February 22, 1996
The juice of ripe, red prickly pear apples spiced with mace. Unusual but quite tasty.
Heat honey with water to almost boiling. Add gypsum, yeast nutrient, acid blend and Irish moss. Skim scum. Keep hot for about 15 minutes to pasturize. Add mace and juice. Juice was frozen so we heated back to 170 F before turning off heat. Let sit covered (heat off) for 15 minutes. Cool, pour into carboy and add water to make 5 gallons. Pitch yeast. Stir and store with blow-off tube.
September 28, 1995 - Racked and stored with bubble lock.
November 9, 1995 - SG 0.994
February 22, 1996 - Bottled still.
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