U2M - Woodruff Waiting

Sweet woodruff. A May mead brewed in early June. Sprigs of woodruff can taste a bit woody, compared to flowers only.


Yeast was pre-started May 17 with water and mango flavored fruit juice. Some apple juice was added June 3, in the morning.

June 3, 1999 - Honey heated with water. Irish moss added and scum skimmed. Acid blend, gypsum, woodruff sprigs, yeast energizer and yeast nutrient added along with the must chiller. Heated to 170 F and kept hot for 20 minutes. Cooled and poured into bucket. Water added to make 5 gallons. Yeast pitched. Stirred and stored with a bubble lock.

Racked September 9, 1999 - SG 0.998

January 20, 2000 - Boiled corn sugar in 1 c H2O for 15 minutes. Cooled and racked mead onto sugar water. SG 0.996 - Bottled.

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