U2M - Charred Mead

CHerry, Almond and Rhubarb = CHARred.

Ingredients:

• 14.5 pounds Madhava wildflower honey
• Eldorado Springs water - enough for 5 gallons
• 5 gm Lalvin 71B-1122 Yeast
• 6.5 pounds of sour cherries (From Sue & Joe, and David's trees)
• 1/2 pound rhubarb (From Marcia's garden)
• 1/4 t Irish Moss
• 1 T yeast nutrient
• 1 oz Kroger Pure Almond Extract
• 4 oz Mundo Tropical Natural Almond Extract
• 3/4 c corn sugar

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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