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