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Brewed: August 14, 2003 Bottled: March 25, 2004 Our first perimel (with pear juice).
Lalvin EC1118 yeast rehydrated at brew time.
Heated honey with water to 160F. Skim scum. Keep hot for 10 minutes. Add pear juice and must chiller. Bring heat back to 140F. Turn off heat, cool must and pour into carboy. Add water, pitch yeast, top off carboy, stir and store with a blow-off tube.
September 20, 2003 - racked.
March 25, 2004 - boiled corn sugar in water. Racked mead into bucket with sugar water. Bottled.
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