Posting an update. I know it's a one-month recipe, but I was just a wee bit lazy and bottled it a few days ago, at around the four month mark in the primary fermenter. All in all, I'm pretty happy with the results.
To recap, I made three batches of 1 gallon each, all with a different varietal of honey (summer thistle, wildflower, and orange blossom). In each gallon jug I included boiled instant yeast for nutrient (staggered over the first few days), and fermented with a pack of Wyeast 1388. I only measured the OG from one jug, and it was 1.106. Next time, I'll have to measure each one, because my FG results confused me and I wonder if it's related to the OGs.
Out of the three meads above, the FG for each was 1.000, 1.004, and 1.010, respectively. And each one tasted like it, too; the first had a slight alcohol burn (which I'm hoping will mellow with age) and was quite dry, and they got slightly sweeter as I went on. I think they're all pretty good, so I'll use the yeast hulls technique in the future. I appreciate the help I received here in formulating the recipe!
To recap, I made three batches of 1 gallon each, all with a different varietal of honey (summer thistle, wildflower, and orange blossom). In each gallon jug I included boiled instant yeast for nutrient (staggered over the first few days), and fermented with a pack of Wyeast 1388. I only measured the OG from one jug, and it was 1.106. Next time, I'll have to measure each one, because my FG results confused me and I wonder if it's related to the OGs.
Out of the three meads above, the FG for each was 1.000, 1.004, and 1.010, respectively. And each one tasted like it, too; the first had a slight alcohol burn (which I'm hoping will mellow with age) and was quite dry, and they got slightly sweeter as I went on. I think they're all pretty good, so I'll use the yeast hulls technique in the future. I appreciate the help I received here in formulating the recipe!
