Originally called Cloudname. After the first racking we decided that it most resembled some type of stratus cloud and was later renamed Altostratus. It a methyglyn with Angelica root and a bit of ginger root. This a 3 gallon experimental mead, by me and Dick, using Talisman farm angelica root.
Ingredients:
Yeast notes. 8 g QA23 yeast. Rehydrated and pitched at brew time.
August 11, 2020. Heat water, add honey and mix, put chiller into pot and hold at 160° for 15-20 minutes. After cooling and transfer to plastic-pail fermenter, pitch prepared yeast. Then add angelica root and ginger in a mesh bag, but hold back the vodka into which the angelica was infused. The idea was not to cause more stress on the yeast as it was starting. The angelica infused liquid was added the following day, when fermentation was well underway. Gr 1.078 taken before the yeast was pitched. Potential alcohol 10.3%.
September 5, 2020 - removed bag with angelica and ginger root.
September 22, 2020 - racked to carboy. Gr 0.996 After tasting this was determined to be some type of stratus cloud. The name was changed a few days later.
January 9, 2021 - racked carboy to carboy. Gr 0.995
March 12, 2021 - racked to keg. Gr 0.994
May 15, 2021 - bottled.
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