Tres Amigos updates

Leave a comment

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

 

Advertisements

Tres Amigos

Leave a comment

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

 

Various movements

Leave a comment

Did a couple things over the last weekend that I’d like to log:

1) Bottled the POM#2 on Thursday the 21st.  It is super-cinnamony, so I am going to re-name it “Cinnamon Mead” (after some deliberation : ) and cross my fingers that the cinnamon mellows out just a little bit as it ages.  It is still young.  Anyway, this time I didn’t forget to add the Potassium Sorbate and the clarifier, so no problems like the Agave Mead.  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
  • Bottled: 21 October 2010 after adding KSO4 on 17 Oct and gelatin-based clarifier on 19 Oct

2) Racked the Thanksgiving Mead #2, trying to eliminate all the extra spice bits–mostly successfully.  It was tough, the pieces of allspice and clove are getting stuck in my racking tubes.  I need the little cap that goes at the end of the tube that is made to do it anyway, but I think I have thrown away or lost them because I didn’t think I would need them.  I am dumb sometimes.  Anyway, with some forcing, it worked.  Tastes delicious, sweet and the spices are not too strong–exactly what I was trying to fix from the last time I made it!  Stats:

  • Started: 1 September 2010
  • 1st Rack: 27 September 2010 into carboy
  • 2nd Rack: 22 Oct 2010, without spices into carboy

3) Racked the cyser for the first time.  It gave me trouble with the cloves and raisins, too, but again I got it to work.  Hopefully we’ll see some secondary fermentation with the added O2 and mixing up.  Tastes…like it has promise.  Not great yet, but this process is supposed to take some time, and it’s really only 2.5 weeks old or something.  The purple starthistle mead (which, by the way, was started about 4 days before the cyser) was actually popping pretty good in spite of being older than the cyser, so I let it be.  The cyser was almost totally dead (no bubbles within a minute, at least).  Stats:

  • Started: 8 October 2010
  • 1st Rack: 24 October 2010

“Mead”ia!

1 Comment

Okay, I don’t want to overload all of the mead-ia (that’s a terrible pun I just thought of, and you can blame the mead) in one post, but I did take some video and pictures of my mead in progress and I thought I’d go ahead and post the pictures so you can see it a little how it works. Note, this post is also the first post to have media in it, so bear with me as I get used to how wordpress handles it. My next post should hopefully have some youtube videos.

First, a picture of the Thanksgiving Mead #2:A carboy full of 5 gallons of Thanksgiving Mead

 

 

 

 

 

 

 

 

 

 

 

 

Second, a picture of the POM#2, which (see previous post! -ED) actually tastes very cinnamon-y: A 5-gallon carboy of Plain Old Mead, second attempt

 

 

 

 

 

 

 

 

 

 

 

(PS: note the dinosaur poster which is in my basement and I’ve owned since I was maybe 8 years old)

Just some housekeeping

Leave a comment

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

Leave a comment

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.

Recipe:

  • 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)