Sunday, September 22, 2013

The Mead update

Today we finally bottled the Forest Fruit Mead, alcohol was still at 5 %, and the lingering taste of the yeast had completely disappeared. So the taste was great and it had cleared out almost completely. Definitely a recipe we’re trying again.

Champs des Alouettes: Forest Fruit Mead

We also re-racked the  Apple Pie Cyser. The hydrometer dropped into our measuring flask and disappeared completely; no alcohol, no sugar. The taste was pretty dry. So in order to bring the alcohol up and to sweeten it a little more we added two tablespoons of normal sugar. In a couple of days we’ll measure again. But for now this cyser is a complete disaster.

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