sweet mead. straight, no chaser.


It's sweet.  It's smooth.  It's really, really strong.

no ginger or orange zest or anything added to this...just primary fermentation with a "malt forward" type yeast, then the classic D47 to bat cleanup.

Like all meads, stupid easy to make...95% of mead making has to be yeast selection and temperature control during fermentation.


  • 15# Honey
  • water to 6g total
  • 1 sachet S04
  • 1/2 teaspoon yeast nutrient when sealed
  • 1/2 teaspoon yeast nutrient after 1 week
  • 1 sachet D47 after 1 week

og 1.088
fg 1.010 (but it tastes a lot sweeter than that)

and it's very, very smooth...you don't notice how easy it is to sip down.  the handy abv calculator says 10%...but, uh....experience says that can't possibly be acurate.

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