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Brewed: October 24, 1996 Bottled: March 13, 1997
Apple, cherry and peach all patched together.
5 grams Lalvin EC 1118 Champagne Yeast rehydrated in 1/4c tap water.
Honey started with apple juice. More apple juice heated seperately. Honey and juice heated to 170 F. Added peaches and cherries and kept hot for 10 min. Cooled to 85 F and poured into carboy. Mixed the yeast nutrient and yeast starter into the cup with the rehydrating yeast, and pitched yeast. Stored with a blow off tube.
October 31, 1995 - Racked
Bottled still, March 13, 1997.
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