U2M - Full Moon Solstice

On December 22, 1999 there was full moon on the winter solstice. This mead commemorates that event. Flavored with hazelnut essence.

Ingredients:

11 pounds Madhava wildflower honey
1/4 t Irish moss
1 t acid blend
3 t yeast nutrient
Eldorado Springs water, where ever water is used
5 gm Red Star Pastuer Champagne yeast
3/4 c corn sugar
25 ml Noirot Hazelnut essence

Yeast was rehydrated at brew time.

December 25, 1999 - Honey heated with water. Added Irish moss, yeast nutrient and acid blend. Skimmed scum. Added must chiller, heated to 170 F and kept hot for 20 minutes. Cooled to about 95 F. Poured into carboy. Added water to make 5 gallons. Pitched yeast. Stirred and stored with a blow-off tube.

March 9, 2000 - Racked. SG 1.000

October 5, 2000 - SG 0.998 Boil 1 c H2O with corn sugar for 10 minutes. Pour sugar water into bucket and rack mead into bucket. Add hazelnut essence. Stir and bottle.

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