Ingredients:
- 3 lbs. Clover Honey (Gordon Food Services brand)
- 1 package wine yeast (Lavlin K1-V1116 [estimated])
- 1 tsp yeast nutrient [Diammonium Phosphate (DAP)]
- Spring water [to one gallon fill line]
- Airlock
Total Volume: 1 Gallon Pitched (~4 750 mL bottles in final)
Pitch date: 2020-03-20, OG: 1.110 [est.]
Bottle Date: 2020-05-15, FG: <1.000 [est., ran dry]
Method:
- All contents [carboy, airlock] sanitized with PWB sanitizer [Starsan]
- Honey and water added to carboy, shaken until homogenous
- Yeast rehydrated according to back of package instructions
- Yeast added to must with DAP
- Mixture stirred/shaken until appearance of even distribution, airlock attached and filled with PWB/water mixture
- Left to sit in a cool dry place for 8 weeks until bottling into 4 750 mL bottles
Tasting and Additional Notes:
- First tasted directly after bottling. In my opinion it was pretty bland with just a hint of bread flour in the nose. Mrs. J Lenny did not notice breadiness, complimented dryness.
- After a couple weeks yeast was clearly visible in 3/4 of the bottles, likely didn’t wait long enough to bottle.
- After opening first bottle (August 2020) still rather flat, though honey notes became more evident as mead allowed to breathe in the glass (est. 20-30 mins.)