Cider 2013, Agave Mead #2

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Started today 2013’s cider, got 4 gallons of cider from Sky Top brewery, put in some spices, some Dry Mead yeast (4632), and got it started.

Recipe:

  • 4 gallons of cider (pasteurized)
  • 4 sticks of cinnamon
  • 4 nutmegs
  • cloves
  • 1 gallon honey
  • spanish moss
  • Wyeast 4632

Stats:

  • Started: 9/22/2013

And also a new batch of Agave Mead (technically an acerglyn from what I recall), following this approximate recipe (couldn’t find the original).

Recipe:

  • 1 gallon of agave nectar
  • 1/2 gallon of honey
  • spanish moss
  • Wyeast 4632
  • Water up to 5 gallons

Stats:

  • Started: 9/22/2013

Oh yeah, I did some stuff

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A little late on the posting, but I wanted to make sure that I logged some racking/bottling that I did.

1) On the 29th of July I racked the agave mead, backsweetening with about 2-3 lbs (about a 1/4 gallon) of clover honey.  Fermentation definitely restarted and I got to watch it in the carboy like I did in the old days before I got a bucket for primary fermentation

Stats:

  • Started: 16 May 2010, 8:27p
  • 1st rack: 29 July 2010 onto 2-3 lbs of clover honey

2) On the 7th of July I bottled the maple mead and it is truly amazing already, can’t wait to see what happens when I let it age for a year or so.  Not very bubbly, which would have been nice, but very sweet and kept a very strong maple flavor.

Stats:

  • Started: 8 March 2010, 9:00p
  • First rack: 5 April 2010, 9:53p
  • Second rack: 16 May 2010, 7:39p (with potassium sorbate)
  • Bottled: 7 July 2010, after using a clarifier

Rural Glyn: Sweet and Delicious

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I finally put in enough sugar to keep a batch of mead sweet: the rural glyn is very sweet, has a strong maple taste to it, and, though expensive, may be one of my best batches yet.  From an initial taste test, it maintains sweetness with a high alcohol content, which is about ideal.  It is still very cloudy, but in a month or so I will clarify it and bottle it.  So tasty!  Stats:

  • Started: 8 March 2010, 9:00p
  • First rack: 5 April 2010, 9:53p
  • Second rack: 16 May 2010, 7:39p (with potassium sorbate)

:

Busy night: Rural Glyn!

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So this Rural Glyn is turning out amazing.  After I added a second packet of yeast the fermentation was going very excited and bubbly–I may not have needed that extra packet, in retrospect, maybe it just needed an extra day or two to get started?  Worth trying the second time around: I think that the maple syrup may not provide as many nutrients for the yeast to really get going really quickly, so maybe more patience is necessary.

But regardless, as I mentioned, this mead is super tasty.  I have some extra syrup and vanilla beans on hand in case I needed to add anything, but I left it as is–I couldn’t detect any flavors that I wanted to enhance in this first rack.  I am very excited about how delicious it is going to be.  Recording some stats:

  • Started: 8 March 2010, 9:00p
  • First rack: 5 April 2010, 9:53p

Rural Glyn, my take on Acerglyn

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So I’ve started another batch, it was about time, and I think it will be delicious.  As mentioned in a previous post, I got a bunch of maple syrup (grade B–the darkest grade) fresh from the sap buckets in Ashaway, RI and brought it down south with me.  Add it to wildflower honey (unfortunately not super-fresh as the first harvests of the season don’t come for another month or so) from Pickens, SC and you have what I like to call, Rural Glyn (a combination of rural, like in the country, and glyn, from the formal name for a maple-mead, acerglyn).

Here’s the recipe.  It is, in fact, merely a scaled-down and simplified version of WrathWilde’s Acerglyn Aphrodisiac.  I need a better oxygenation method, but I think I’m just going to let it simmer on its own and see what happens.  I should also be checking the specific gravity, but I’m not.

  • 1 gallon wildflower honey (from BeeWell Honey Farm)
  • 3/4 gallon (=3 qts) grade B maple syrup (from Uncle Buck’s Sugar Shack) (may add more in secondary fermentation)
  • 3 tsp Fermaid yeast nutrient
  • 3 vanilla beans (may add more in secondary fermentation)
  • warmed water up to 5 gallons
  • pitch yeast (Lalvin K1-V1116) after prepping according to package directions

And to maintain some consistency among posts, here are the stats:

  • Started: 8 March 2010, 9:00pm

Acerglyn?

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I’m currently on a road trip to the Northeast to visit some family and friends, and before I left I decided that I would make an effort to bring back something to put into a batch of mead: I’ve got an empty fermenting bucket and I’m behind on starting my next batch (strawberry mead was started what, 2 months ago?).  So in Rhode Island, I ask my relatives about maple syrup season: and guess what?  It is the perfect time of year and they know a guy who runs a sugar shack.

So we head to the sugar shack, and I throw down about $100 on enough maple syrup to do up a 5 gallon batch (I think).  I’m going to be really careful with it, and probably cut down on the size of the batch just to make sure.  But this maple syrup smells delicious, and we’ll see how it goes!  I’ll post later about the actual start of the batch.