So back in August, the 3rd to be precise, it was Mead day. You can find out more here ( http://www.homebrewersassociation.org/aha-events/mead-day/ ) I made up some mead. For this one I boiled up a gallon of water with ground ginger, allspice berries, whole cloves and cinnamon sticks. After letting it cool I added 3 lbs of wildflower honey. I added up some yeast nutrient and then tossed in a package of D47 yeast.
It hung out till the end of the month in primary fermentation. Then on 31 August I transferred it to secondary. It then hung out. I think this is the longest I've let mead go in secondary. I bottled it today, mostly because I figured it would be a whole lot easier to move bottled mead than mead in a fermenter.
This mead would fall in category 26A, metheglin. That is a spiced mead. Right now SWMBO is the only person who has tasted it, but seeing as how she has sampled every mead that I have made and says it is the best so far (even better than my award winning mead!).
Going with the theme of naming my meads after Norse Gods/Goddesses, this one is named Freya. (Not Fricka, please don't confuse the two). Happily it looks like this mead is not an exploder!
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