ingredients:

-2 gallons / 24 pounds buckwheat honey (ebeehoney)

-10 grams flor sherry yeast

-5 tsp fermaid k (to much?)

-2 ounces oak cubes(not used yet, will add after fermentation is done)

Stats:

-70 degrees (same temp as starter)

-SG 1.145

Directions:

-made the started with some of the honey and some fermax 2 days before making must and pitching

-sanitized everything, heated 3 gallons of water and removed pot from burner, added the honey, took water from pot and put into the honey containers to get it all out and aerate a little bit, put most of the must into primary along with fermaid k, checked temp, added bunches of ice,  temp was a litte low, gravity was high so i added some warm water and checked temp, oops gravity was a tad low, so i added rest of must, magically the gravity and temp were perfect,   re-ckecked the temps of the starter and the must, perfect match, pitched starter, capped, airlocked and now i wait……

–oct 21–

-fermentation ha slowed very significantly, i cant remeber teh grabity now

–oct 26–

-gravity = 1.06

-racked and added 3 ounces american medium toast oak cubes

-tastes kind of fruity….???? flavor is very strong though, so strong its even almost astringent on your tounge, smell is very strong too, hard to describe, i guess like a fruity molasses, hopefully the oak mellows it a bit, ill be checking every week to see how its goin, ill take notes….

-oh ya and one more thing, there is no sediment, so i added 2 tsp fermaid k, hopefully it dries up fast and settles out soon after…

-jan, 3, 07-

-racked into glass carboy, left out the oak.

-tasted pretty oaky, lost its astringency, lost some of its estery/frutiness, pretty oaky, but not in a bad way

-its sweet, but not as sweet as the dangerous cyser so its at least an improvement…

-left about an inch of lees, this time ill leave it for hopefully 3 months or so…..