Mead and Plum Melomel

loboloco

Member
Just bottled today.:dizzy:
 

Attachments

  • IMG_20190803_143751.jpg
    IMG_20190803_143751.jpg
    138.1 KB · Views: 302

QSis

Grill Master
Staff member
Gold Site Supporter
Hi lobo, welcome back!

Awesome job!

Were they difficult to make?

Lee
 

loboloco

Member
Hi lobo, welcome back!

Awesome job!

Were they difficult to make?

Lee
Not really. Just have to be patient.
Recipe follows:
3 lbs honey by weight
1/2 pack Lalvin D-47 yeast (can use bread yeast, but lower alcohol volumes}
25 raisins

1 black tea bag
airlock with plug.



chop raisins. Add to just off boil water with a tea bag. Let steep and cool to room temperature.
honey in one gallon carboy.
add tea and water to just below neck.
Shake vigorously. (Really good dance music helps here.)
Add yeast either activated or dry.
Place in medium cool, dark location with airlock installed.
Leave alone for two weeks.
After that, up to you.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Please post when you taste it. I can only imagine it being really SWEET!

Lee
 

loboloco

Member
The straight mead is good, with a honey back taste, and yes very sweet.
The plum is less sweet, and has a tannic overtaste. Pretty good though.
 

loboloco

Member
Started a peppermint mead as of today. Also racked a grape wine. The wine was a little on the tart side, so added 1/2 cup sugar to sweeten.
 

loboloco

Member
Red wine came out sweet with a 12.24% abv. Started an apple wine today also. The peppermint melomel is burping along.
 

Attachments

  • IMG_20190817_163939.jpg
    IMG_20190817_163939.jpg
    161.1 KB · Views: 257
  • IMG_20190817_163946 (2).jpg
    IMG_20190817_163946 (2).jpg
    201.6 KB · Views: 247

loboloco

Member
The peppermint mead is okay so far. Did one rack and fermentation restarted. Apple wine is okay, but needs to age a bit.
Have going, but haven't checked yet:
1 capsucimel(mead with jalapenos).
1 pineapple mead.
1 coffee mead.
 
Top