Anthony
07-16-2005, 08:23 PM
6/27/05 - 19:00
Starter:
400 ml filtered water @ 74 F.
100 ml Avocado honey
1/2 t. Superfood Plus
5g 71B - 1122, rehydrated 15 min. @ 109 F. befor added to starter.
Activity: 30 minutes
Must:
9 pounds Buckwheat honey
Filtered water to make 3 gallons.
1 pound minced currents
Honey, water & Irish Moss to brew pot, heated to 80 F. while blending with a ballon whisk, removed from heat blended in Superfood Plus. Put current into carboy before adding must.
Sample drawn:
O.G.: 1.133
P.A.: 17.5%
Balling: 32%
Pitched starter;
Time: 19:55
Temp:80 F.
Date: 6/27/05
Covered with sanitized cheese cloth.
-------------------------------------------------
7/15/05
16:26
74 F.
Most of the currents have settled to the bottom of the carboy along with a couple inches of lees.
Racked mead off lees and fruit.
S.G. 1.022
P.A. 3%
Brix 6%
A light brown, coats the glass well.
Smell, faint honey, very fruity and warm.
Taste, warm, sweet, fruity, faintly of honey with a warm finish and a bit of a bite.
Will add hungarian oak a week from today and let rest for a couple of weeks.
A.B.V. 14.5%
Looks to me like the fermentation has hit the wall, more then a minute between bubbles in the airlock.
7/16/05
This is a whole different mead chilled.
Smell; fruity, flowery with a slight honey aroma. after taking a sip the mead is slow to return to the glass.
taste; sweet & fruity, strongly of currents, warming with a honey & spice finish.
I like the taste of this mead, think I'll let it age a while in the carboy before desiding whether or not to oak it.
Anthony
Starter:
400 ml filtered water @ 74 F.
100 ml Avocado honey
1/2 t. Superfood Plus
5g 71B - 1122, rehydrated 15 min. @ 109 F. befor added to starter.
Activity: 30 minutes
Must:
9 pounds Buckwheat honey
Filtered water to make 3 gallons.
1 pound minced currents
Honey, water & Irish Moss to brew pot, heated to 80 F. while blending with a ballon whisk, removed from heat blended in Superfood Plus. Put current into carboy before adding must.
Sample drawn:
O.G.: 1.133
P.A.: 17.5%
Balling: 32%
Pitched starter;
Time: 19:55
Temp:80 F.
Date: 6/27/05
Covered with sanitized cheese cloth.
-------------------------------------------------
7/15/05
16:26
74 F.
Most of the currents have settled to the bottom of the carboy along with a couple inches of lees.
Racked mead off lees and fruit.
S.G. 1.022
P.A. 3%
Brix 6%
A light brown, coats the glass well.
Smell, faint honey, very fruity and warm.
Taste, warm, sweet, fruity, faintly of honey with a warm finish and a bit of a bite.
Will add hungarian oak a week from today and let rest for a couple of weeks.
A.B.V. 14.5%
Looks to me like the fermentation has hit the wall, more then a minute between bubbles in the airlock.
7/16/05
This is a whole different mead chilled.
Smell; fruity, flowery with a slight honey aroma. after taking a sip the mead is slow to return to the glass.
taste; sweet & fruity, strongly of currents, warming with a honey & spice finish.
I like the taste of this mead, think I'll let it age a while in the carboy before desiding whether or not to oak it.
Anthony