20 September 2006

Mead (again) #4: Anodyne

Posted in we are drinking beer at noon on tuesday, without a reason anymore at 1:06 am by indecisive79

I didn’t wake up with the intention of making mead today; it just seemed like the thing to do at the time. Same as last time, except I didn’t use a starter, added more yeast nutrient, and made it with a bit higher gravity (i.e., higher sugar to water ratio), though it still should be somewhat dry, especially since I think this yeast strain dries out a must a bit more than the Premiere Cuvee. The pace of fermentation never got going last time, which led to me adding extra nutrient and energizer after a couple weeks. Hopefully this will be fermenting faster (though maybe not quite as soon, since I didn’t use a starter).

P.S. Does anyone recognize the pun in the name of this mead?

————-

Anodyne

Red Star Pasteur Champagne yeast

4 tsp yeast nutrient

2 tsp yeast energizer

~10.75 lb Campbell Apiaries tupelo honey
enough water to hit ~4.25 gallons of must

Stats:

made mead @ 11:50 p.m. on 19 Sept 2006
original specific gravity (SG) = 1.088

expected final SG = 1.000(?)

expected alcohol content (by volume) = 11.6%

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