Now filled with sweet mead....might be a tinch too sweet but I was anxious to try a barrel aged mead before putting sours in the barrel, under the assumption that, once it's done a sour, it's pretty much dedicated to sours.
Anyway, very cool barrel the kids got me for my birthday. First "brew" of the season, although you can see a couple carboys (dandelion wine and watermelon wine) behind it.
(note...judging from initial taste tests, there's a very good reason that you don't see watermelon wine in your local pickup....although the same can't be said for dandelion wine...it's pretty nice.)
15# honey.
H20 to 5g total
pinch of yeast nutrient
D47.
og 1.088
fg 1.010
(or, maybe not fg...but gravity into the barrel, anyway)
pretty simple.
