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Brewed: May 11, 2000 Bottled: January 11, 2001 Another mead made with Sweet Woodruff. Once again we used sprigs with the flowers, which seems to take much longer to age than just flowers.
Yeast started May 1, 2000 with 1 c grape juice pastuerized with 2 c water.
Honey heated with water. Added must chiller, yeast nutrient and woodruff, heated to 160 F and kept hot for 15 minutes. Cooled. Poured into bucket. Added water to make 5+ gallons. Pitched yeast. Stirred and stored with a bubble-lock.
June 15, 2000 - Racked. SG 1.014
January 11, 2001 - Boiled corn sugar with water. Racked mead into bucket with sugar water. Bottled.
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