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Sunday, March 07, 2010

We've finally done the final racking and bottling of our mead, and the taste is really quite spectacular. =) But making mead is no joke, seriously. It's been sitting there fermenting for more than a year already, I think. The only issue is that this mead is way too dry. I used Pasteur Champagne yeast for it, which supposedly has an alcohol tolerance of 17% ABV. For my next batch I think I'll double the amount of honey, so that there will be some residual sweetness after fermentation is done.

Wenky
3:17 PM
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