So, I recently bottled the elderberry melomel I pitched the yeast into in July 2006. Finishing gravity was 1.010 - best guess to ABV is between 17% and 19%. No perceptible taste of honey, just a nice, rich melomel which matches nicely with red meat.
New batches:
pitched the yeast into a 3 gal batch of orange blossom honey mead a couple of weeks ago. Just pitched the yeast into
ACERGLYN
2lbs maple syrup
2lbs clover honey
water to 1 gal
Lalvin KLV116 yeast
yeast food
OG 1.120
MELOMEL
1lb frozen strawberries
approx 2.5lbs clover honey
water to 1 gal
Lalvin KLV116 yeast
yeast food
1 drop pectic enzymes
OG 1.070
I am going to try out doing the acerglyn as a 3 week mead - after 3 weeks I'll decant it into another carboy and refrigerate it for a few days before bottling. Hey - with Costco doing clover honey for $7 for 5lbs, and grade A maple syrup for about $17 for 64fl oz, what the heck - I'll give it a try ;D
New batches:
pitched the yeast into a 3 gal batch of orange blossom honey mead a couple of weeks ago. Just pitched the yeast into
ACERGLYN
2lbs maple syrup
2lbs clover honey
water to 1 gal
Lalvin KLV116 yeast
yeast food
OG 1.120
MELOMEL
1lb frozen strawberries
approx 2.5lbs clover honey
water to 1 gal
Lalvin KLV116 yeast
yeast food
1 drop pectic enzymes
OG 1.070
I am going to try out doing the acerglyn as a 3 week mead - after 3 weeks I'll decant it into another carboy and refrigerate it for a few days before bottling. Hey - with Costco doing clover honey for $7 for 5lbs, and grade A maple syrup for about $17 for 64fl oz, what the heck - I'll give it a try ;D