Tres Amigos updates

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Missed some updates.  Bottled the Thanksgiving Mead #2 on November 18th and it is delicious! I added Potassium Sorbate and used a clarifier, but didn’t give the clarifier enough time to work…so all of my bottles are plenty clear and pour clear if you go slowly, but there is still a bit of sediment on the bottom.  It’s okay, though because either way it is still delicious!  The spices worked out much more subtly this time which is what I was really going for.  Sweet and just the right aroma of Thanksgiving spices.  Final stats for Thanksgiving Mead #2:

  • Started: 1 September 2010
  • 1st Rack: 27 September 2010 into carboy
  • 2nd Rack: 22 Oct 2010, without spices into carboy
  • Yeast killed: 9 November 2010, (actually there are a fair amount of spices)  with Potassium Sorbate
  • Bottled: 18 November 2010

I also racked at some point the Cyser.  I don’t remember exactly when, I think it was in the middle of November at some point after I bottled the Thanksgiving #2, so I’m going to guess Sunday November 21st.  Stats:

  • Started: 8 October 2010
  • 1st Rack: 24 October 2010
  • 2nd Rack: 21 November 2010

And for the last amigo, I am racking the Spoon Mead today into a new carboy and it tastes just perfect.  Very sweet, a little bubbly, no fancy flavors or anything.  Although I don’t know if I can discern the difference in flavor between, say, a clover mead and a purple starthistle mead, I would like to say that the flavor of the honey came through.  Anyway, with age it will improve to even greater heights, and I think this will be a good showcase mead to people who don’t know it as well.  It is remarkably clear for only its second rack.  Stats:

  • Started: 4 October 2010
  • 1st Rack: 9 November 2010
  • 2nd Rack: 12 December 2010

 

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Tres Amigos

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So I racked the purple starthistle batch and it is pretty heavenly.  Strangely not very dry, but it goes down very smooth and the raisins added a very nice kind of fruity/floral undertone to the batch, and the natural flavor of the honey really comes through.  However, while racking it, what do I find in the bucket?  The stirring spoon!  Whoops, I plan to re-name this batch the “Spoon Mead”.  Did I mention that it is delicious?

 

 

Anyway, here is a picture of the three meads that I currently have, the Tgiving Mead #2 on the left (just added potassium sorbate today), the cyser in the middle, and the Spoon Mead on the right.

 

 

 

 

Stats for Spoon Mead nee Purple Starthistle:

  • Started: 4 October 2010
  • 1st Rack: 9 November 2010

Stats for Tgiving Mead#2

  • Started: 1 September 2010
  • 1st Rack: 27 September 2010 into carboy
  • 2nd Rack: 22 Oct 2010, without spices into carboy
  • Yeast killed: 9 November 2010, (actually there are a fair amount of spices)  with Potassium Sorbate