Getting there.

Specific gravity is now 1.032, so today we're racking into one gallon carboys. Two of them we are leaving unadulterated, and two we added one cup of cherry puree to. We ended up with 5 beer bottles of "samplers" that we can use to see how the big plain ones are coming along.

We're very excited about the cherry, as the plain is tasting pretty damn good!

Re-starting.

At this point the mead has a specific gravity of 1.066. Still too high. So, today we went to deFalco's and the guys there gave us two more packets of yeast to add to the carboy.

we bloomed and added the yeast, agitated lightly, and refilled the bubbler with Vodka.

We shall see.

On another note, the color is absolutely stunning!

Aerin

Racked the mead

After 16 days in the primary fermenter, bubbles had come to a virtual standstill. The must is still very sweet with just a hint of alcohol taste. It should be very mild. The carboy is securely stashed in the dark bathroom for many weeks to come.

specific gravity = 1.070

Aerin

Making Must

Started with a gallon of water, heated to a boil and brought down to 180. We added 15 pounds of Stroope's Texas Wildflower Honey that we bought at Central Market. Used three teaspoons of Super Ferment Yeast Nutrient and two packets of Lalvin 71B-1122. Added water to bring volume to five US gallons. Agitated well to oxygenate.
Hygrometer reading 1.110 directly before sealing. Bubbler filled with vodka.

Now, we wait.

Amy

Getting it all together...

Looking around at all the choices for honey, it's been tough to narrow it down to just one for the first batch. Clover, orange blossom, sage blossom, YUMMM!
We've decided to start with a medium sweet mead, and maybe pull off one gallon to experiment with. Maybe raspberry. I eventually want to try adding some Amaretto to a small batch, because it sounds really good.
Going to DeFalco's today to get some more supplies.

Amy

Getting Started

Tom just got a beer kit for his birthday, and his first batch of beer will be moving into a carboy tonight. That means I get to start thinking about my first batch of home brewed MEAD!

Honey wine, Ambrosia, Nectar of the Gods - and I can make it right here at home.