that’s going to be some good mead.

I used a different yeast, supposedly not as alcohol tolerant as previous yeasts I’ve used…no such luck. It’s still sitting at about 12.5% alcohol by volume, but the fermentation is more or less done. Now it’s a 2-3 month wait for it to clarify, then I bottle it.

Should be ready to drink by christmas, even more so than last year’s mead was.

It tastes really good though…now that I know what mead should taste like. This stuff has a bit more honey-flavor than I used back home…this honey was strong to begin with, and the flavor translates into the mead. It’s a nice hint of taste that goes with the regular mead flavor.

On another mead related note: the christmas mead that I made last christmas probably should be thrown out. Something uncouth happens to the liquid when the carbon dioxide is trapped in there making it fizzy while it’s fermenting. The flavor gets all jacked, and the end result is not good. I’ve got some stuff left from when I made a batch out here, and it’s going down the drain. You live you learn.

Mmmmead.

Black Fang - He got his name for taking down jack london

the first half was boring until that came up…pure gold.