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Brewed: December 4, 2003 Bottled: February 3, 2005 Wildflower honey and rose petals.
One packet of yeast rehydrated at brew time.
We started with 21 lbs. of honey, heated with water. Added a full Tablespoon of acid blend. Skimmed some scum. Kept at 160 F to 170 F for about 10 minutes. The resultant must was poured into two carboys, one for Rosy and one for Giniper. Water added, yeast pitched, stirred and stored with a bubblelock.
January 29, 2004 - First we boiled a nylon bag and put the still frozen rose petals inside. A little hot water was used to rinse the container and thaw the petals. Then the mead was racked into the bucket with the bag of rose petals.
February 12, 2004 - Squeezed out the bag of rose petals and racked to a clean carboy.
February 3, 2005 - poured rose water and rose syrup into a clean bucket. Racked mead into the bucket. Stirred well before bottling.
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