I just bottled the most recent batch. It could have done with another racking so I only ended up bottling two of the three gallons. I gave my wife a taste and she replied with "Hell yes, that's a competition mead."
It came out with a hint of sweetness but not too dry. This batch is drier than the previous batch which I think makes it more drinkable. I started a cyser at the same time as the prickly pear mead with the same base honey and nutrient additions. The cyser is still a bit too sharp so when I racked it I topped it off with some of the cloudy last gallon of prickly pear mead.
This is the post from oldwinemaker in Plum Wine, Complete newb! Save me from myself!
DoubleRainbow,
I've been making wine for 20 years and I never use yeast. All I use is sugar and water. NO CHEMICALS OR YEAST. I have made wine from Peaches, Raspberries, Blackberries, Plums and so on. For all the details on how I make it, send me a message or email and I'll tell you the exactly how I do it. The way I do it is too lengthly to put it here. Hope this helps!!!
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