Had a productive day, including finally starting a 5 gallon bucket of apple cider vinegar and a gallon of spiced mead. Mead: 3lbs honey 2 lemons 1 orange 1 TSP cinnamon 1/2 a freshly grated nutmeg 4.5 litres water I heated the honey with the spices, squeezed fruit and skins (separately) until boiling, skimmed the scum off and set aside to cool, removing the fruit peel (bit not pulp). Added the must to a 1 gallon demijohn, with 4 litres of spring water. I made a cup of tea with 1 tsp marmite, steeping for 5 mins (this feeds the yeast and adds tannin). When at blood temp, I added 1 TSP bread yeast (would have preferred wine yeast but didnt have any) started in a cup of blood temp honey water (2 tbsp honey/1 cup water). Topped up with water to where the demijohn starts to bend and fitted airlock. Mead making is a patient mans game. I am not a patient man.
Posted on: Sat, 25 Oct 2014 18:42:06 +0000
Trending Topics
Recently Viewed Topics
© 2015