U2M - Charred Mead

CHerry, Almond and Rhubarb = CHARred.


Yeast was pre-started the morning of December 17 with 4 t yeast starter.

December 17, 1997 - Heat honey with water. Add Irish Moss and skim scum. Add fruit and yeast nutrient. Cook and cool to 90 F. Put the almond extract and some water into a carboy. Pour must into carboy. Add more water. Pitch yeast and top off carboy. Stir and store with blow-off tube.

January 14, 1998 - Racked.

October 28, 1998 - SG 1.002 Boiled corn sugar with 1 c water. Poured sugar water into bucket. Racked mead into bucket. Stirred and bottled.

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