From the first time I was introduced to mead by a friend of mine, I have been bugging him for more, and more, and more.
finally he tells me how easy it is to make some.
So I do some reading on the process, reading recipes, and reading threads wherever I can find them.
Come time to make my first batch, I had a 1 gallon glass wine bottle, an air lock, 4 lbs of 100% raw honey (unfiltered, unblinded, undulated, uncooked), some bottled water, a package of Fleischmans active dry yeast, a small kids box of raisins, and 4 large black plums.
I combined all ingredients (except the yeast), and while the yeast was rehydrating, I was shaking the hell out of the must.
I am aiming for a semi-sweet black plum mead (would this qualify as a melomel?) I did not take a OG reading because I did not have my hydrometer yet. I pitched the yeast on 10-23-11 and let it go to work in my closet. About two weeks later fermenting had all but stopped. About another week and a half later (on 11-18--11), I racked it off the lees.
I siphoned the last 600ml or so into a wine bottle so I could separate most of the sediment. Also so I could do a gravity test and a taste test.
The gravity test was 1.011 and the taste was a little hot. So I look forward to seeing it mellow out.