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Brewed: December 21, 2000 Bottled: September 13, 2001 Another prickly pear mead, this time without any added spices.
Yeast was pre-started on December 18 with some leftover sparkling cider.
Heated honey with some water. Added tuna juice and heated to 160 F. Added the must chiller. Kept at 160 F to 180 F for 15 minutes. Cooled and poured into bucket. Pitched yeast. Stirred and stored with bubble lock.
February 1, 2001 - Racked.
August 30, 2001 - Racked.
September 13, 2001 - Bottled.
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