U2M - Dean's Memorial Mead

In memory of our friend Dean. Rest in Peace. Apple and choke cherry. Very tart. This one took many years to mellow out.


November 7, 1996 - Started honey with 1 gallon of apple juice. Another gallon was started to heat in a seperate kettle. The plain apple juice was brought to 170 F and kept hot for 15 minutes. Then it was removed from the heat and a third gallon was started. As the must heated, the Irish Moss was added and scum was skimmed. When it got to 170 F the slightly mushed choke cherries were added, and the temperature was brought back up. In the meantime the second gallon of plain apple juice reached 180 F and after 15 minutes it was removed from the heat. The must chiller went into the big kettle, and when the temperature was back up to 170 F it was kept hot for 20 minutes. Then it was cooled to 70 F and poured into the plastic fermenter. The must chiller was used to cool the warmest gallon of plain juice to 70 F and it was added to the bucket. Then the rest of apple juice was added while still a bit warmer. The yeast starter and yeast nutrient was stirred into the rehydrating yeast before it was pitched into the 80 F must, and enough water was added to make 5.5 gallons.

November 14, 1996 - Racked, SG 1.014 @ 60 F

January 16, 1997 - Racked, SG 1.002

May 3, 1997 - Boiled corn sugar with 1 c water. Poured sugar water into a plastic bucket and then racked onto the sugar water. Then it was bottled.

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