So started fig mead back on Aug 25th.
16.5 lbs of dark local NC honey
topped up to 6 gallons
Warmed water enough to get honey dissolved and added nutrient and pitched yeast when cooled. No fermentation chamber but ambient temps in the low 70's.
after 3 weeks racked into 2 5gallon buckets adding 9 lbs of fresh local NC figs to each bucket. Frozen, thawed, frozen, chopped and thawed, then added.
after 2 weeks racked off of figs back into 6.5 carboy for bulk aging and clearing.
Tasted pretty good, fig is a subtle flavor but there nonetheless.
Now the wait begins for clarity and bottling and aging.
Anyone done any fig meads before?
How did they taste? Did it take a long time to clear?
I guess technically it is a melomel?
It has a nice pinkish color to it.
Also have a 6 gallon batch of fig wine going with 27lbs of fresh figs in it.
Wine recipe based off of a Jack Keller recipe. It is nice a pinkish red color too~.
Just recently started making meads and wines so have a lot of stuff aging but nothing to drink/try yet.
Luckily the beer goes from start to glass a lot faster. And have a friend who share his last 3 years worth of meads regularly!