POM#3, Ground’s Gold

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Just racked my two most recent meads. The POM is really great, a very standard mead just like I wanted. Making a fairly basic batch of mead should be fool-proof. This batch is very drinkable, just sweet enough, and retains a complex flavor without bombarding your taste buds with 58 things happening at once. Stats:

  • Started: 27 Nov 2011
  • First Rack: 3 Jan 2011

This batch of Sweet Potato is still great, a brilliant idea. This batch isn’t as sweet as the previous one because of the yeast I used but it still has a sweet potato-y taste. I look forward to people trying it and thinking “Wow! What is this?” and slyly grinning as they fail to figure out exactly what fruit/vegetable/spice is dominating their palate. This batch also has the distinction of being the SECOND batch of mead that I’ve left a stirring spoon. Proving once again that a sanitized spoon has no adverse affect on the flavor of a fermenting mead. I’m calling this one “Ground’s Gold” based on the lovely light gold color this mead has.

  • Started: 27 Nov 2011
  • First Rack: 3 Jan 2011

Two new ones

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I started two new meads a few weeks ago but I was dumb and didn’t post about them right away. I won’t try to put down the recipes, but for what it’s worth I will log their stats.

The first is a re-creation of the Sweet Potato Mead that I started just a month before. The first batch went so well and sweet potatoes were on a ridiculous sale at Publix ($.49/lb v. the usual $.99) so I bought a bunch more and had at it. Here’s the stats:

  • Started: 27 Nov 2011

The second is another batch of POM: Plain Old Mead. Standard yeast, standard honey (right at 12lbs, 1 gallon+1 quart)–what I hope is to make a fool-proof, easily re-creatable batch of mead. If I tell other people how easy it is to make mead, I better be able to make a pretty simple, pretty straight-forward mead. Also, I’ve been doing such crazy recipes recently that I wanted to make sure I had a standard for people to try and enjoy.

  • Started: 27 Nov 2011