TeufelHundenM198
Well-Known Member
My good friend is in Europe somewhere right now on his last deployment. We became friends about midway through my career, and deployed together to Iraq in 2006. For his triumphant return in a few months, I figured what better than mead?!
Pitched the yeast about 5 minutes before this pic.
I used Waldmeister's recipe here:
https://www.homebrewtalk.com/f80/viking-blood-meat-280382/
12 Liter Cherry Juice
4 Liter good Water
1 Kilo Cherrys
2 Kilo Sugar
2 Kilo Woodhoney
20ml Antigel Enzym
8 gr.yeastnutrisal
1 Päk. Burgund Yeast
I managed to get some Forest Honey on Amazon... it's fairly dark and has a very interesting flavor.. very unlike the usual honey varieties I use for mead. I made a few changes to the recipe besides dividing it down for a 1 gallon batch. I used all cherry juice and no water, I used a little extra honey and a little less sugar (500g honey, 300g sugar, instead of equal parts), and I left the cherries for the secondary... though I'm not sure if Waldmeister intended them to be in the primary or what. OG was ~1.120
The yeast I used was Lalvin RC 212.. the first time I've used this type, and the first time I've used a Burgundy yeast at all. I'm anxious to see how this stuff turns out.
Pitched the yeast about 5 minutes before this pic.
I used Waldmeister's recipe here:
https://www.homebrewtalk.com/f80/viking-blood-meat-280382/
12 Liter Cherry Juice
4 Liter good Water
1 Kilo Cherrys
2 Kilo Sugar
2 Kilo Woodhoney
20ml Antigel Enzym
8 gr.yeastnutrisal
1 Päk. Burgund Yeast
I managed to get some Forest Honey on Amazon... it's fairly dark and has a very interesting flavor.. very unlike the usual honey varieties I use for mead. I made a few changes to the recipe besides dividing it down for a 1 gallon batch. I used all cherry juice and no water, I used a little extra honey and a little less sugar (500g honey, 300g sugar, instead of equal parts), and I left the cherries for the secondary... though I'm not sure if Waldmeister intended them to be in the primary or what. OG was ~1.120
The yeast I used was Lalvin RC 212.. the first time I've used this type, and the first time I've used a Burgundy yeast at all. I'm anxious to see how this stuff turns out.