Brought water to boil turned off heat and added honey.
Put back on heat to skim skum but hardly any skum to skim.
When cool added hydrated yeast.
Added raisins simply to hold with traditional recipes and possibly add some body and nutrients.
November 27, 2010 01:15:40
|
Racked Mead again today. Taste has mellowed quite a bit after 7 months. Not bad but somewhat hints of a beer character more than a wine possibly some of the honey character coming through or maybe even the raisins. Added a little white grape juice to the glass as a sweetener and was pleasantly surprised at how much the flavor improved both from the added sweetness and the grape.
ReplyDeleteWe may have to make this mead a pyment at bottling time!
Well, I have been somewhat lazy about my documentation with this mead which has now become a melomel. At some point I had added about a gallon of steamed blueberry juice to this mead and who knows when the last racking really was.
ReplyDeleteI noticed a month or so back that the airlock had began to bubble again and pondered whether this was renewed fermentation, MLF, or just Co2. At any rate I decided to rack again today and have decided that it is just co2 being released and did seem quite gassy and so I degassed and tasted as well.
It seems to be really reaching it's prime and I will bottle when most of the gas has dissipated.
This wine is not bad but a little on the flabby side. I added 1/4 tsp of tannin and 1tsp per gallon of acid blend after acid tested low at around .5%. I suspect that this wine was way watered down from topping up with plain well water. Now days I only tap up with wine to keep from watering down. I bottled this melomel in late january of 12.
ReplyDelete