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Old 12-23-2008, 10:16 AM   #11
May 2008
Posts: 2,274
Liked 9 Times on 9 Posts

Hey "Ho",
Sorry I could not resist.
You already get enough tannins and nutrients from the raisins, that's what they are there for. I think you are in the danger zone of mixing very old recipes with newer science.

Case in point, Sir Digby said to mix the must until an egg floated 1/4'th above the surface. Thank you but I'll use a hydrometer and not put a nasty egg into my expensive must.

I would buy another fermenter, cut this batch in half and mix it with another batch of mead already in full fermentation with a healthy yeast starter. ( two packets of dry yeast going nuts for at least two days ).

From there, it depends on "ho" (how) it taste to you. (Sorry, I grew up in Hawaii and uncle Don always made "phun" of his name).

Best of luck, and welcome.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

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Old 12-27-2008, 05:27 AM   #12
Don "Ho"
Jan 2008
Posts: 67

Honey?!?!?! You are suppose to use HONEY?
Yes, I used 10# of Clover honey..

Kahuna, I am liking that idea. Get started on that right after the new year..

As far as making phun of "Ho", I have been told that I have been a "Ho" all my life.
Never take the small stuff seriously..

Thanks guys.
Bottled & Drinking: Cherry Mead
Working: Soon to be determined
Planned: Blackberry Mead

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