| Batch # | Batch Type | Date in Primary | Date in Secondary | Date Racked | Date Racked | Date Filled |
|---|---|---|---|---|---|---|
| #33 | Mead | 12/6/16 | 3/23/17 | 1/29/18 | 11/6/19 | Bottled |
Ingredients: 14 lbs Pioneer Hill Farm honey
3.5 gallons well water, pasteurized after mixing with honey
Comments: I had 7 lbs honey that was hit by ants. I scraped off all the anty-ness and added 7 additional lbs honey to it for this batch of mead. Not really sure what I'm going for here, just wanting to start another batch. I had limited yeast options and no other ingredients (yeast nutrient, pectic enzyme, etc). I added 1/8 tsp epsom salt and 1/4 tsp olive oil. The mixture was pastuerized on top of the wood stove, then set in the porch to cool. Yeast pitched and vigorously aerated on 12/7/16.
I don't think there will be any measurements, so I deleted the table.
3/23/17 update: Racked to secondary. Was not sure what would be under that lid as I NEVER heard the bubbler bubble. Turns out the seal was compromised by some cracks in the bucket lid. They must have vented it ok, positive pressure, because the smell was alcohol and it tasted of young mead. Not spoilage from never fermenting, no vinegar from fermenting then oxidation. Moved to the brew cave.
1/29/18 Update: Very little sediment, still slightly hazy after 10 months since the last racking. Taste is light, bright, and young / slightly astringent. Hard to tell at this point how this will mature, but does not taste like it has off flavors right now, which is nice after questionable honey and long time in the primary.
11/6/19 Update: Very clear after almost 2 more years. Doesn't taste great, some off flavors of lighter fluid and turpentine. Plan to continue to age for now.
