svengoat
Well-Known Member
I made 2 meads about 4 months ago... One grape and one vanilla/cherry.. Same basic recipe:
2 lb 8 oz honey
Grape juice to fill 1 gallon
Montrachet yeast
2 lb 8 oz honey
2 vanilla beans
1/2 lb cherries
Montrachet yeast
Just racked off the primary and they both cleared but real slow.. The grape mead has a pleasant grape note both in flavor and scent.. Pretty much drinkable now but prolly needs another 4-5 months in the bottle..Will be making this again.. The vanilla / cherry is REAL strong both in vanilla and alcohol.. Methinks 2 vanilla beans was a tad too much as it tastes alittle like cream soda..LOL This is gonna need some conditioning time for sure..
Last night I cultivated a couple lbs of black currants from my bush and made a black currant mead... It has a deep red color and complex flavor from the berries.. Only difference is I used champagne yeast as I had it on hand..
2 lb 8 oz honey
Grape juice to fill 1 gallon
Montrachet yeast
2 lb 8 oz honey
2 vanilla beans
1/2 lb cherries
Montrachet yeast
Just racked off the primary and they both cleared but real slow.. The grape mead has a pleasant grape note both in flavor and scent.. Pretty much drinkable now but prolly needs another 4-5 months in the bottle..Will be making this again.. The vanilla / cherry is REAL strong both in vanilla and alcohol.. Methinks 2 vanilla beans was a tad too much as it tastes alittle like cream soda..LOL This is gonna need some conditioning time for sure..
Last night I cultivated a couple lbs of black currants from my bush and made a black currant mead... It has a deep red color and complex flavor from the berries.. Only difference is I used champagne yeast as I had it on hand..