U2M - May Mead

Another mead made with Sweet Woodruff. Once again we used sprigs with the flowers, which seems to take much longer to age than just flowers.

Ingredients:

11 1/4 pounds Madhava clover honey
aboout 4 oz. fresh Sweet Woodruff, sprigs and flowers
about 1 T yeast nutrient (old stuff)
Eldorado Springs water, where ever water is used
5 gm Lalvin 71B-1122 yeast
3/4 cup corn sugar

Yeast started May 1, 2000 with 1 c grape juice pastuerized with 2 c water.

May 11, 2000 - Honey heated with water. Added must chiller, yeast nutrient and woodruff, heated to 160 F and kept hot for 15 minutes. Cooled. Poured into bucket. Added water to make 5+ gallons. Pitched yeast. Stirred and stored with a bubble-lock.

June 15, 2000 - Racked. SG 1.014

January 11, 2001 - Boiled corn sugar with water. Racked mead into bucket with sugar water. Bottled.

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