The two batches of mead are still chugging along nicely. Gave them their third feeding this morning. About 2/3 finished the ferment stage, roughly 8.5% as of now. Figure should be finished fermenting Wed night at about 13% with enough sugar left so I dont have to backsweeten. Then Ill let the yeast settle out a week or so, and rack to the secondary container. Will add frozen from fresh wild raspberries to the raspberry honey batch. Plan to add pumpkin, cinnamon and vanilla to the buckwheat batch. Think itll compliment the molasses taste that buckwheat honey has. Let that flavoring soak in and settle out for a month or two, and itll be time to bottle. Supposedly this yeast will make it drinkable much quicker than the year the other stuff had to age...
Posted on: Sat, 25 Jan 2014 11:14:54 +0000
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