U2M - Patched Mead

Apple, cherry and peach all patched together.


5 grams Lalvin EC 1118 Champagne Yeast rehydrated in 1/4c tap water.

October 24, 1996 - Honey started with apple juice. More apple juice heated seperately. Honey and juice heated to 170 F. Added peaches and cherries and kept hot for 10 min. Cooled to 85 F and poured into carboy. Mixed the yeast nutrient and yeast starter into the cup with the rehydrating yeast, and pitched yeast. Stored with a blow off tube.

October 31, 1995 - Racked

Bottled still, March 13, 1997.

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