A methyglyn made with Celestial Seasonings Bengal Spice tea. This one turned into a lesson on stuck fermentation and glass genades.
Ingredients:
Heat honey with water to almost boiling. Add acid blend and yeast nutrient. Skim scum, not much to skim. Keep hot for about 15 minutes to pasturize. Cool and pour into carboy. Add tea and water to make 5 gallons. SG 1.090 at 62 F. Pitch yeast at 65 F. Stir and store with bubble lock.
Brewed December 29, 1994
Never really got going, possible because it was too cold. A package of Flor Sherry yeast was started on February 18, 1995.
February 20, 1995 mead was racked and yeast was pitched.
On July 19, 1995 we bottled. Bottles started exploding on August 3.
August 3, 1995 SG = 1.042. A total of 4 bottles exploded.
August 6, 1995 the remaining brew was returned to a carboy. A package of rehydrated Red Star Pasteur Champagne Yeast was added, along with more tea (10 bags steeped in 2 qts. H2O), 5 t yeast nutrient, 2 t ascorbic acid, and water to top off to 5 gallons.
November 9, 1995 - SG 0.996
February 1, 1996 - SG 0.996 Boiled 3/4 c of corn sugar into 1 c H2O. Mead racked into a bucket with the sugar water. Bottled (again).
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