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.
Anyway...
- 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.
