Picked up honey and frozen pie cherries from Stahl's Orchards in Paonia on the way back from Telluride.
One package of Red Star Pasteur Champagne yeast, rehydrated at brew time.
October 10, 2002 - Heat honey with water. Skim scum. Add cherries and heat to 160 F. Kept hot for 10 minutes getting up to 170 F, then added must chiller and kept hot for another 10 minutes. Put vanilla into bucket and poured must on top. Added water to make 5 gallons. Pitched yeast and added another 1/2 gallon of water. Stirred and stored with a bubble lock.
November 21, 2002 - Racked
July 3, 2003 - boiled corn sugar in water and cooled. Racked mead into bucket with sugar water. Bottled.
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