Until last November, we had zero experience making wine or mead. We have faithfully executed the instructions from the Newbie Guide on Gotmead and suggestions found in the Newbie Posts and Patron Forums about staggered nutrients, aeration and good temperature control, etc and currently have a dozen fruit meads in various stages in our basement lab.
The very FIRST batch we created this past November is a (1) gallon dark cherry using montrachet red yeast, frozen dark cherries from sams and some Knudson dark cherry juice. The FG is 1.010 with 13.2%. It came out surprisingly good and cleared on its own after twelve weeks.
We did not back-sweeten nor use a fining agent.
On a lark, we entered a bottle in the February 2014 Missouri Valley Wine Society competition (370 entries from across the US and Canada) --- our mead scored a bronze!! It will be interesting to see what it takes like in a year -- we bottled the rest in splits and put back one to try in 2015.
Needless to say..... we are hooked on Gotmead!
The very FIRST batch we created this past November is a (1) gallon dark cherry using montrachet red yeast, frozen dark cherries from sams and some Knudson dark cherry juice. The FG is 1.010 with 13.2%. It came out surprisingly good and cleared on its own after twelve weeks.
We did not back-sweeten nor use a fining agent.
On a lark, we entered a bottle in the February 2014 Missouri Valley Wine Society competition (370 entries from across the US and Canada) --- our mead scored a bronze!! It will be interesting to see what it takes like in a year -- we bottled the rest in splits and put back one to try in 2015.
Needless to say..... we are hooked on Gotmead!
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