Mead

August 2018

Pitch

A batch of honeymead.

Mead is a pretty simple recipe, really: take honey, add water, optionally add something to help yeasting (I used pears), add six to twenty-four months of time. This batch followed a much earlier attempt in 2014.

After 364 days… I reopened all bottles, tested taste and carbonation, and recombined/split the lot over four batches, adding varying amounts of EC1118. I vented the bottles twice a day, then once a day, for a week, and finally stored them back for another round.

Media

• https://twitter.com/passcod/status/523623720770732032
• https://twitter.com/passcod/status/1157232368647725057
• https://twitter.com/passcod/status/1136828322258702336
• https://twitter.com/passcod/status/1157507737573478400
• https://twitter.com/passcod/status/1171190139873193985
• https://twitter.com/passcod/status/1188323060887089152
• https://twitter.com/passcod/status/1288394668946812935

Outcome

I have lots of pretty good mead!

I also have no idea how alcoholic they are. Whoops?