day 1
day 7
racking appol wine
secondary
topped up with fermenting apple juice
SG-1.04
2 gallons apple juice
7# apples
12 oz. zante currant raisens
1 teabag- made 1/2 gal tea
1 lemon
3 star anise
4 whole cloves
6 all spice
1/4 nutmeg
6 pound honey
1/4 banana
1/4 papaya
9 oz. karo syrup
2 # sugar
2/11/10- Sg reading at .995- slightly cloudy
taste is light apple with a cinnamon finish.
11/21/10- racked, campden, back sweetend and clarified.
Yum YUM!!
Debbie
How long are aging your meads?
Each mead is different.
I have had some that are drinkable right off fermentation and some have taken 2 years. I bulk age until they are clear and not dropping fine lees.
when they taste good, that is when I start preparing them for bottling.
[...] Neil and his unique brews (or just to get more information on making the particular mead) visit his website which is full of unique and helpful drink [...]
[...] Spiced Apple Mead [...]
Very nice to the minds eye! I was initially looking to see if I could simply ferment Karo syrup, but this sounds delightful!