Equipment I used
- 6.5 Gallon Ale Pail
- 6.5 Gallon Better Bottle
- Racking Tube and Cane
- Air Lock / Rubber Bung
Ingredients I used
- 20 lbs Clover Honey <Sams Club>
- 25 raisins
- Champagne Yeast Lalvin D-47
- Yeast Nutrient
- Yeast Energizer
- Potassium Metabisulfite
What I did
Blended 10lbs honey and water to 6 gallons in Ale Pail, added nutrient and energizer. Pitched yeast and raisins then installed bung and airlock. Left alone for 14days. Racked, added 5 lbs clover honey, installed air lock and left alone for 2 months. Added Potassium Metabisulfite and 5 more lbs clover honey watched for 2 weeks to make sure fermentation did not restart. Racked and bottled.
Results, A semi sweet mead with a touch of acidity.
Over all I would rate this batch a 6 on a scale of 1-10.
Though my beautiful woman would likely rate it a 8 as she prefers a dryer wine then I do.
