Just some housekeeping

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I racked the POM and decided that it would be super-delicious if it had some cinnamon in it, so I did.  Stats:

  • Started: 18 June 2010
  • 1st Rack: 5 August 2010 onto 2 lbs clover honey
  • 2nd Rack: 27 September 2010 onto 9 long sticks of cinnamon

And I racked the Thanksgiving Mead #2, perhaps a bit prematurely (3 bubbles/min in the airlock), but it has been a slow fermentation anyway and I didn’t think it would hurt to oxygenate it a little bit if that would speed it up a touch.  Totally forgot about adding the citrus-yness, but there’s still time.  I think I will hold off anyway, though, just to see how it goes.  And darnit I forgot to taste-test it, so my fault there, but so it goes.  I still have confidence. Stats:

  • Started: 1 September 2010
  • 1st Rack: 27 September 2010 into carboy

Thanksgiving Mead #2

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Going back to my habit of re-trying old recipes, I’m trying out Thanksgiving mead again (hopefully in time for Christmas, at least) using some cheap-o Argentinian or whatever clover honey that I picked up at Costco.  Very straightforward recipe, but as opposed to last time I tried Tgiving mead, I’m going to lay off so much of the spices, keep it a little toned down.  Potentially rack onto some oranges/lemons to give it a bit of citrus to complement the spices.


  • 12 lbs Clover honey (10 lbs from Costco, 2lbs leftover from old gallon)
  • warm tap water up to 5 gal
  • approx 1-2tbsps each of allspice, nutmeg, cloves
  • 1 packet Lalvin K1-V1116 yeast, prepared according to the packet

Some stats:

  • Started: 1 September 2010

(minor note: I did miss putting in yeast nutrient, which is usually a habit of mine, but we’ll see–it may not be necessary to get the fermentation going)