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Brewed: June 3, 1999 Bottled: January 20, 2000 Sweet woodruff. A May mead brewed in early June. Sprigs of woodruff can taste a bit woody, compared to flowers only.
Yeast was pre-started May 17 with water and mango flavored fruit juice. Some apple juice was added June 3, in the morning.
Honey heated with water. Irish moss added and scum skimmed. Acid blend, gypsum, woodruff sprigs, yeast energizer and yeast nutrient added along with the must chiller. Heated to 170 F and kept hot for 20 minutes. Cooled and poured into bucket. Water added to make 5 gallons. Yeast pitched. Stirred and stored with a bubble lock.
Racked September 9, 1999 - SG 0.998
January 20, 2000 - Boiled corn sugar in 1 c H2O for 15 minutes. Cooled and racked mead onto sugar water. SG 0.996 - Bottled.
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