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Racked today the mole mead and the POM that I started at about the same time. (In the meanwhile, did a batch of a nut brown beer from a kit). The POM is tasty and plain (as it should be I guess!) and the mole mead is man WOW! Just spot on with the balance of the flavors and the slight spicy aftertaste and the sweetness of the honey and chocolatey of the chocolate. Maybe just a bit more cinnamon next time. Anyway, stats:

Mole Mead:

  • Started: 6 April 2012
  • 1st rack: 12 May 2012 (got rid of a ton of cocoa gunk on the bottom and all of the crushed chili peppers)


  • Started: 7 April 2012
  • 1st rack: 12 May 2012


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Made up another batch of plain old mead, just a simple recipe that I’m hoping turns into a regularly reproducible mead like my 5 o’Clock mead and Chai mead. Also, proving how easy it is to make mead! Recipe:

  • 1gallon+1qt honey (approx. 12 lbs)
  • water up to 5 gallons
  • 1 tsp irish moss
  • 1 packet Wyeast 4632 yeast (“dry mead”)


  • Started: 7 April 2012

Plain Old Mead, #2

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I started today another batch of Plain Old Mead: my last batch is almost all gone and I want to try to refine my process.  Plus the other two batches that I’ve got going right now are a maple mead and an agave mead, both very non-traditional.  I may add some spices when I rack it, but for now it is just honey, water, yeast nutrient, and yeast.  I’m using Tulip Poplar honey for the first time, so I also wanted to see what kind of flavor comes straight out of that honey.

Today I also added clay to the maple mead to clarify it and am eagerly waiting for the first rack on the agave mead, but the airlock is still happily bubbling away approximately 4 times/minute.


  • 12 lbs Tulip Poplar honey
  • 4 gallons warm tap water
  • 5 tsp fermax yeast nutrient
  • 1 packet Lalvin K1-V1116 yeast, prepared according to the packet

Stats on POM#2:

  • Started 18 June 2010