Thursday, December 14, 2006
Xmas Mead
- 2 1/2 lbs Honey
- 1 oz dried spearmint
- 1 1/2 Liberty Hop pellets
- 1 oz vanilla extract
- Wyeast Liquid Sweet Mead Yeast (slap pack)
Place Hops and Spearmint in sterilized straining bag (boil safe). Heat Honey and straining bag to just below boiling with water, skimming periodically. Pour honey and straining bag into fermenter. Add cold water to bring up to 1 gal. Allow to cool. Add Vanilla and pitch yeast. Securely cover fermenter with cloth, no airlock, and place in warm dark area to ferment.
Start Date: 2006/12/11 End Date: 2006/12/24
--EDIT--
No signs of fermentation. *sob* Thinking I pitched the yeast too hot and killed it ... RIP poor little yeasties, you never did anything to anyone.... oh well. Pitched some dried ale yeast I keep as an emergency backup. Bubbling in five minutes, foaming in 15.
--/EDIT--
No signs of fermentation. *sob* Thinking I pitched the yeast too hot and killed it ... RIP poor little yeasties, you never did anything to anyone.... oh well. Pitched some dried ale yeast I keep as an emergency backup. Bubbling in five minutes, foaming in 15.
--/EDIT--
--UPDATE 2006/12/19--
Added about 1/5th cup of bottling sugar (to make it "sparkling") and bottled it. Produced about 5 22oz bottles. Not overly happy with the flavor ... hope it's better cold and carbonated.
--/UPDATE--
Added about 1/5th cup of bottling sugar (to make it "sparkling") and bottled it. Produced about 5 22oz bottles. Not overly happy with the flavor ... hope it's better cold and carbonated.
--/UPDATE--
# posted by Unknown @ 01:23 
